Red Lobster-Inspired Chicken Biscuit Pot Pie Recipe

Introduction

This Red Lobster Biscuit Chicken Pot Pie combines savory chicken filling with fluffy, garlicky biscuit topping for a comforting twist on a classic. It’s an easy, crowd-pleasing meal perfect for cozy dinners.

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 the 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

• For extra flavor, add fresh herbs like thyme or parsley to the filling.
• Use leftover turkey or cooked pork instead of chicken for a different twist.
• To make the biscuits lighter, avoid overmixing the dough.
• For a creamier filling, stir in a splash of heavy cream or sour cream.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350°F (175°C) until warmed through to keep the biscuit topping from drying out. This pie can also be frozen; thaw completely before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the filling and biscuit dough separately in advance. Assemble and bake just before serving for the freshest biscuits.

Can I use fresh vegetables instead of frozen?

Absolutely. Just make sure to cook fresh vegetables beforehand to soften them before adding to the filling.

Red Lobster-Inspired Chicken Biscuit Pot Pie Recipe

Print Recipe

★★★★★

5 from 114 reviews

This Red Lobster Biscuit Chicken Pot Pie combines tender cooked chicken and a medley of mixed vegetables in a creamy filling, topped with fluffy cheddar garlic biscuits reminiscent of Red Lobster’s iconic biscuits. Baked to golden perfection, this comforting dish is perfect for a hearty family meal.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Filling 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
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1/2 cup chicken broth

Biscuit Topping Ingredients

• 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 ensure it’s ready for baking your 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 until all ingredients are well incorporated to create a creamy filling.
3. Transfer Filling: Pour the prepared filling into a casserole or pie dish, spreading it out evenly for consistent baking.
4. Make Biscuit Dough: In a separate bowl, whisk together the flour, baking powder, and salt. Cut in the cold cubed butter until the mixture resembles coarse crumbs, then stir in the shredded cheddar cheese and garlic powder.
5. Combine Biscuit Ingredients: Gradually add the milk to the flour mixture, stirring just until combined. Be careful not to overmix to keep the biscuits light and fluffy.
6. Top Filling: Drop spoonfuls of the biscuit dough over the chicken filling, distributing evenly to cover the surface.
7. Bake Pot Pie: Bake in the preheated oven for 30 minutes or until the biscuit topping is golden brown and the filling is bubbly, indicating it’s fully heated through.
8. Cool and Serve: Allow the pot pie to cool for a few minutes before serving to let the filling set slightly for easier slicing and serving.

Notes

• Using rotisserie chicken saves time and adds flavor.
• Ensure butter is cold when cutting into flour to achieve flaky biscuits.
• Do not overmix the biscuit dough to prevent tough topping.
• You can substitute frozen mixed vegetables with fresh vegetables if preferred.
• Let the pot pie rest a few minutes after baking for easier serving.

Keywords: Red Lobster biscuit chicken pot pie, chicken pot pie with cheddar biscuits, creamy chicken pot pie, biscuit topped pot pie, chicken casserole with biscuit topping