Red Lobster Biscuit Chicken Pot Pie: A Cozy, Restaurant-Style Comfort Dish
This comforting Red Lobster Biscuit Chicken Pot Pie combines tender chicken and mixed veggies in a creamy sauce, topped with warm, fluffy biscuits, perfect for a cozy dinner.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
- 3 cups cooked chicken, diced (rotisserie chicken works well)
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 cup cream of chicken soup
- 1 tsp garlic powder (for filling and biscuit topping)
- 1 tsp onion powder
- Salt and pepper to taste
- ½ cup chicken broth
- 2 ½ cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- ½ cup unsalted butter, cold and cubed
- 1 cup shredded cheddar cheese
- ¾ cup milk
- 1 tbsp garlic powder (for a Red Lobster touch)
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine cooked chicken, mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth. Mix thoroughly.
- Transfer the filling to a greased casserole or pie dish, spreading evenly.
- In another bowl, whisk flour, baking powder, and salt for the biscuit topping. Cut in cold butter until mixture resembles coarse crumbs.
- Stir in cheddar cheese and garlic powder. Gradually add milk and mix until just combined; do not overmix.
- Drop spoonfuls of biscuit dough over the chicken filling, covering evenly.
- Bake for 30 minutes, until biscuit topping is golden brown and filling is bubbly.
- Allow to cool slightly before serving.
Notes
- Use rotisserie chicken to save time.
- Customize vegetables based on preference or season.
- Can be made ahead; store in fridge before baking and add extra minutes if baking from cold.