Introduction

This Red Lobster Biscuit Chicken Pot Pie is a comforting twist on a classic dish. Combining tender chicken, mixed vegetables, and a creamy filling topped with fluffy biscuits, it’s perfect for a cozy family dinner.

The dish shows a golden-brown biscuit with a shiny, slightly crumbly top, placed on top of a creamy chicken and vegetable stew. The biscuit has two visible layers, soft and fluffy inside with a light tan color. Below the biscuit, chunks of tender chicken, bright green peas, deep orange carrot pieces, and red bell peppers are mixed in thick white sauce, with some finely chopped green herbs sprinkled on top. The whole dish is served in a white bowl on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups cooked chicken, diced (rotisserie chicken works well)
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
Salt and pepper, to taste
1/2 cup chicken broth
2 1/2 cups all-purpose flour
1 tablespoon baking powder

Instructions

Step 1: Preheat your oven to 400°F (200°C). In a mixing bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth. Stir well until everything is evenly mixed.
Step 2: To make the biscuits, mix the flour, baking powder, and a pinch of salt in a separate bowl. Add 1 teaspoon of garlic powder for extra flavor. Slowly add water or milk until a soft dough forms. Drop spoonfuls of the dough over the chicken mixture in a baking dish.
Step 3: Bake the pot pie in your preheated oven for 25-30 minutes, or until the biscuit topping is golden brown and cooked through. Let it cool slightly before serving.

Tips & Variations

For a richer biscuit topping, substitute some of the water with buttermilk or add melted butter to the dough.
Feel free to swap the mixed vegetables with your favorites, such as green beans or mushrooms.
Add shredded cheese on top of the biscuit dough for a cheesy crust.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to keep the biscuit topping crisp.

How to Serve

A white bowl holds a thick, golden-brown biscuit on top. The biscuit has a soft, flaky texture with small green herbs sprinkled on top. Underneath, there is a creamy mixture filled with chunks of white chicken, bright orange carrot pieces, and green peas, showing a rich and hearty stew. The dish is set against a softly blurred background with warm lighting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of frozen?

Yes, fresh vegetables can be used. Just make sure to cook them slightly beforehand so they don’t release too much moisture during baking.

Is it possible to make this recipe vegetarian?

Absolutely. Replace the chicken with hearty vegetables like mushrooms or lentils and use a cream of mushroom soup instead of chicken soup for a vegetarian version.

Red Lobster Biscuit Chicken Pot Pie Recipe

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★★★★★

4.7 from 326 reviews

This Red Lobster Biscuit Chicken Pot Pie combines tender, diced chicken and mixed vegetables in a creamy, flavorful filling, topped with a buttery biscuit crust seasoned with garlic and onion powder. A comforting, hearty dish perfect for a family dinner.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Main Dish
Method: Baking
Cuisine: American

Ingredients

Scale

Filling

3 cups cooked chicken, diced (rotisserie chicken works great)
1 cup frozen mixed vegetables (peas, carrots, and corn)
1 cup cream of chicken soup
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
1/2 cup chicken broth

Biscuit Topping

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon garlic powder (for topping)
Salt and pepper, to taste (optional, to add to biscuit dough)

Instructions

Prepare the filling: In a large mixing bowl, combine the diced cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth. Stir well until all ingredients are evenly mixed and the filling is creamy.
Make the biscuit dough: In another bowl, whisk together the all-purpose flour, baking powder, garlic powder, and a pinch of salt. Add wet ingredients like butter and milk (assumed typical biscuit recipe steps) and mix until just combined to form a soft biscuit dough.
Assemble the pot pie: Pour the prepared chicken and vegetable filling into a baking dish, spreading it out evenly. Spoon or roll out the biscuit dough on top of the filling to cover the surface.
Bake the pot pie: Preheat your oven to 400°F (205°C). Place the baking dish in the oven and bake for 20-25 minutes, or until the biscuit topping is golden brown and cooked through, and the filling is bubbly.
Serve: Remove from the oven and let cool slightly before serving to allow the filling to set and prevent burns. Enjoy your homemade Red Lobster style biscuit chicken pot pie!

Notes

You can substitute fresh vegetables for frozen if preferred, just chop them into bite-sized pieces.
Using rotisserie chicken saves time, but leftover cooked chicken works equally well.
If you want a richer biscuit topping, consider adding butter and milk or buttermilk to your biscuit dough.
Make sure the filling is not too watery to avoid a soggy biscuit topping—adjust chicken broth accordingly.
This recipe can be doubled for larger servings.

Keywords: chicken pot pie, biscuit topping, Red Lobster style, creamy chicken pie, comfort food, easy chicken recipe, homemade pot pie