Red Lobster Biscuit Chicken Pot Pie

Warm up your kitchen with the cozy and comforting flavors of Red Lobster Biscuit Chicken Pot Pie. This delightful dish brings together tender, diced chicken and vibrant mixed vegetables enveloped in a creamy sauce, all topped off with golden, fluffy biscuits reminiscent of those iconic Red Lobster biscuits we all adore. Perfect for family dinners, potlucks, or a calming weeknight meal, this chicken pot pie combines nostalgic flavors with a twist that will leave everyone at the table asking for seconds.

What makes this dish truly special is not just the hearty filling and iconic biscuit topping, but the love and warmth that comes from sharing it with family and friends. Whether it’s a chilly evening or a gathering with loved ones, this comforting pot pie is sure to bring smiles, warmth, and a sense of home to your meal.

This is what the finished dish looks like when perfectly baked.

Ingredients

• 3 cups cooked chicken, diced (You can use rotisserie chicken to save time.)
• 1 cup frozen mixed vegetables (Peas, carrots, and corn.)
• 1 cup cream of chicken soup
• 1 teaspoon garlic powder (For filling and biscuit topping.)
• 1 teaspoon onion powder
• to taste salt and pepper
• 1/2 cup chicken broth
• 2 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup unsalted butter (Cold and cubed.)
• 1 cup shredded cheddar cheese
• 3/4 cup milk
• 1 tablespoon garlic powder (For a Red Lobster touch.)

Gather all the ingredients to create this delicious pot pie.

Directions

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth. Mix until thoroughly combined.
3. Transfer the filling to your casserole or pie dish, spreading it evenly.
4. In another bowl, whisk together the flour, baking powder, and salt for the biscuit topping. Cut in the cold butter until the mixture resembles coarse crumbs.
5. Stir in the shredded cheddar cheese and garlic powder. Gradually add the milk, mixing just until combined. Be careful not to overmix.
6. Drop spoonfuls of the biscuit dough over the chicken filling, making sure to cover it evenly.
7. Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
8. Allow to cool for a few minutes before serving.

Tips & Variations

• Ingredient Substitutions: You can easily swap out the mixed vegetables for your favorites or whatever you have on hand, such as broccoli or bell peppers. If you’re looking for a lighter option, you can substitute the cream of chicken soup with a homemade sauce or a lighter soup alternative.
• Optional Variations: Add some spice! A dash of hot sauce or cayenne pepper can give the dish an extra kick. For added flavor, consider sprinkling fresh herbs like thyme or rosemary into the filling.
• Storage or Reheating Tips: Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual servings until hot.

Recipe Information

• Prep time: 20 minutes
• Cook time: 30 minutes
• Total time: 50 minutes
• Servings: 6
• Difficulty level: Easy

Red Lobster Biscuit Chicken Pot Pie

450kcal

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Prep 20 minutes mins

Cook 30 minutes mins

Total 50 minutes mins

Warm up your kitchen with the cozy and comforting flavors of Red Lobster Biscuit Chicken Pot Pie, featuring tender chicken, vibrant mixed vegetables, and a fluffy biscuit topping.

Servings 6 servings

Course Dinner, Main Course

Cuisine American

Ingredients

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For the filling

• ▢ 3 cups cooked chicken, diced You can use rotisserie chicken to save time.
• ▢ 1 cup frozen mixed vegetables Peas, carrots, and corn.
• ▢ 1 cup cream of chicken soup
• ▢ 1 teaspoon garlic powder For filling and biscuit topping.
• ▢ 1 teaspoon onion powder
• ▢ to taste salt and pepper
• ▢ 1/2 cup chicken broth

For the biscuit topping

• ▢ 2 1/2 cups all-purpose flour
• ▢ 1 tablespoon baking powder
• ▢ 1 teaspoon salt
• ▢ 1/2 cup unsalted butter Cold and cubed.
• ▢ 1 cup shredded cheddar cheese
• ▢ 3/4 cup milk
• ▢ 1 tablespoon garlic powder For a Red Lobster touch.

Method

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Preparation

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth. Mix until thoroughly combined.
3. Transfer the filling to your casserole or pie dish, spreading it evenly.
4. In another bowl, whisk together the flour, baking powder, and salt for the biscuit topping. Cut in the cold butter until the mixture resembles coarse crumbs.
5. Stir in the shredded cheddar cheese and garlic powder. Gradually add the milk, mixing just until combined. Be careful not to overmix.
6. Drop spoonfuls of the biscuit dough over the chicken filling, making sure to cover it evenly.

Baking

1. Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
2. Allow to cool for a few minutes before serving.

Nutrition

Serving1gCalories450kcalCarbohydrates45gProtein30gFat15gSaturated Fat7gSodium800mgFiber3gSugar2g

Notes

You can easily swap out the mixed vegetables for your favorites or whatever you have on hand, such as broccoli or bell peppers. For a lighter option, substitute the cream of chicken soup with a homemade sauce or a lighter alternative. A dash of hot sauce or cayenne pepper can give a kick, and fresh herbs like thyme or rosemary can add flavor. Leftovers can be stored in the refrigerator for up to 3 days; reheat in the oven at 350°F (175°C) or microwave individual servings until hot.

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