Red Lobster Biscuit Chicken Pot Pie Recipe and Tips Recipe

Introduction

This Red Lobster Biscuit Chicken Pot Pie combines tender chicken and mixed vegetables in a creamy filling, all topped with a fluffy, cheesy garlic biscuit crust. It’s a comforting and easy-to-make dish that brings restaurant-inspired flavors right to your home kitchen.

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
• 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 biscuit topping)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 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. Step 3: Transfer the filling to your casserole or pie dish, spreading it evenly.
4. Step 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. Step 5: Stir in the shredded cheddar cheese and garlic powder. Gradually add the milk, mixing just until combined. Do not overmix.
6. Step 6: Drop spoonfuls of the biscuit dough over the chicken filling, making sure to cover it evenly.
7. Step 7: Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
8. Step 8: Allow to cool for a few minutes before serving.

Tips & Variations

• Use rotisserie chicken for a quicker prep time without sacrificing flavor.
• Add fresh herbs like thyme or parsley to the filling for extra freshness.
• For a richer biscuit topping, substitute half the milk with buttermilk.
• Swap the mixed vegetables for your favorites, such as green beans or mushrooms, depending on season and preference.

Storage

Store leftover pot pie in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for 15-20 minutes until heated through and the biscuit topping is crisp again. Avoid microwaving to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of frozen?

Yes, fresh vegetables can be used. Just steam or sauté them briefly before mixing to ensure they are tender and will cook properly during baking.

Can I make this pot pie ahead of time?

Absolutely. Assemble the pot pie but hold off on baking. Cover and refrigerate for up to 24 hours before baking as directed.

Red Lobster Biscuit Chicken Pot Pie Recipe and Tips Recipe

Print Recipe

★★★★★

4.7 from 99 reviews

This Red Lobster Biscuit Chicken Pot Pie recipe features a comforting chicken and vegetable filling topped with cheesy, garlicky biscuit dough, baked to golden perfection. Using rotisserie chicken and a creamy chicken soup base, it delivers rich, homestyle flavors with an easy-to-make biscuit crust inspired by Red Lobster’s signature biscuits.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Filling

• 3 cups cooked chicken, diced (rotisserie chicken recommended)
• 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 salt
• 1/2 cup unsalted butter, cold and cubed
• 1 cup shredded cheddar cheese
• 3/4 cup milk
• 1 tablespoon garlic powder

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pot pie.
2. Prepare 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. Mix thoroughly until well incorporated.
3. Transfer Filling: Pour and spread the prepared filling evenly into a casserole or pie dish, forming a base layer.
4. Make Biscuit Dough Base: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Cut in the cold, cubed butter until the mixture resembles coarse crumbs.
5. Add Cheese and Seasoning: Stir in the shredded cheddar cheese and garlic powder into the flour mixture, then gradually add milk, mixing just until combined. Avoid overmixing to keep biscuits tender.
6. Top Filling: Drop spoonfuls of the biscuit dough over the chicken filling, ensuring the filling is evenly covered with biscuit topping.
7. Bake: Place the dish in the preheated oven and bake for 30 minutes or until the biscuit topping is golden brown and the filling is bubbling around the edges.
8. Cool and Serve: Remove from oven and let cool for a few minutes before serving to allow the filling to set slightly.

Notes

• Using rotisserie chicken saves time and adds extra flavor.
• You can substitute mixed frozen vegetables with fresh or preferred veggies.
• For a richer biscuit topping, you can use buttermilk instead of milk.
• Ensure butter is cold when cutting into the flour to achieve flaky biscuits.
• Do not overmix the biscuit dough to keep it light and tender.
• This dish can be made ahead and reheated but may require additional baking time to crisp the biscuit topping.

Keywords: chicken pot pie, Red Lobster biscuit topping, homemade chicken pot pie, biscuit crust, comforting dinner, easy chicken recipes