Red Lobster-Inspired Chicken Pot Pie with Fluffy Biscuit Topping Recipe

Introduction

This Red Lobster Biscuit Chicken Pot Pie is a comforting and flavorful twist on a classic dish. It combines tender chicken and vegetables in a creamy filling, topped with cheesy garlic biscuits inspired by Red Lobster’s famous biscuits. Perfect for a cozy dinner any night of the week.

Ingredients

• 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
• 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 a Red Lobster touch)

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 chopped fresh herbs like thyme or parsley to the filling.
• Swap the mixed vegetables with fresh ones if available, such as diced carrots and peas.
• Use sharp cheddar for a more pronounced cheesy taste in the biscuit topping.
• If you prefer a thicker filling, reduce the chicken broth slightly.

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. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of rotisserie chicken?

Yes, cooked fresh chicken works perfectly. Simply dice or shred it before mixing into the filling.

Can I freeze this pot pie?

You can freeze it before baking. Cover tightly and freeze for up to 2 months. Bake from frozen, adding extra baking time as needed until bubbly and golden.

Red Lobster-Inspired Chicken Pot Pie with Fluffy Biscuit Topping Recipe

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★★★★★

4.9 from 86 reviews

This Red Lobster Biscuit Chicken Pot Pie is a comforting, homemade casserole featuring tender diced chicken, savory mixed vegetables, and a creamy filling topped with flavorful cheddar garlic biscuits. Inspired by the iconic Red Lobster biscuits, the biscuit topping adds a cheesy, garlicky crunch that perfectly complements the hearty chicken and vegetable filling, making it an ideal weeknight dinner or cozy meal.

• Author: Victoria
• 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

For the 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

For the 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 ensure it’s ready 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 to create a creamy and seasoned filling.
3. Fill Casserole Dish: Transfer the prepared filling evenly into a casserole or pie dish, spreading it out to create a uniform base for the biscuit topping.
4. Mix Biscuit Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt to combine the dry ingredients for the biscuit topping.
5. Cut in Butter: Add the cold, cubed butter to the dry ingredients, cutting it in using a pastry cutter or fingers until the mixture resembles coarse crumbs.
6. Add Cheese and Garlic Powder: Stir in the shredded cheddar cheese and garlic powder to infuse the biscuit topping with classic Red Lobster flavors.
7. Add Milk and Form Dough: Gradually pour in the milk while stirring until just combined, being careful not to overmix to ensure tender biscuits.
8. Top the Filling: Spoon dollops of the biscuit dough evenly over the chicken filling, covering the surface as best as possible.
9. Bake: Place the dish into the preheated oven and bake for 30 minutes, or until the biscuit topping turns a golden brown and the filling is bubbling hot.
10. Cool and Serve: Allow the pot pie to cool for a few minutes before serving to let the filling set slightly and avoid burns.

Notes

• Using rotisserie chicken helps save time and adds extra flavor.
• You can swap frozen mixed vegetables with fresh ones if preferred.
• For a richer biscuit topping, substitute milk with buttermilk.
• Be careful not to overmix the biscuit dough to keep the topping light and flaky.
• Let the pot pie cool slightly before serving to avoid very hot filling spills.

Keywords: Chicken pot pie, Red Lobster biscuit topping, cheesy biscuit casserole, comfort food, homemade pot pie