Red Lobster Biscuit Chicken Pot Pie Recipe and Tips
This comforting dish combines tender chicken and veggies in a creamy sauce, topped with warm, fluffy Red Lobster-style biscuits. Perfect for a cozy dinner, this pot pie brings together the best of home cooking with a touch of restaurant flair.
Ingredients
Scale
- 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
- ½ cup chicken broth
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup unsalted butter Cold and cubed.
- 1 cup shredded cheddar cheese
- ¾ cup milk
- 1 tablespoon garlic powder For a Red Lobster touch.
Instructions
- Preheat your oven to 375°F (190°C).
- 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.
- Transfer the filling to your casserole or pie dish, spreading it evenly.
- 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.
- Stir in the shredded cheddar cheese and garlic powder. Gradually add the milk, mixing just until combined. Do not overmix.
- Drop spoonfuls of the biscuit dough over the chicken filling, making sure to cover it evenly.
- Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
- Allow to cool for a few minutes before serving.
Notes
You can use rotisserie chicken to save time.
Feel free to customize the vegetables based on your preference or what’s in season.
This dish can be made ahead and stored in the refrigerator for a couple of days before baking; just add a few extra minutes to the baking time if going from cold.