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Red Lobster Biscuit Chicken Pot Pie Recipe

Red Lobster Biscuit Chicken Pot Pie Recipe
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★★★★★

5.1 from 21 reviews

This Red Lobster Biscuit Chicken Pot Pie is a comforting and delicious homemade dish combining tender chicken, mixed vegetables, and creamy chicken soup filling topped with fluffy, cheesy garlic biscuits. It’s an easy recipe that captures the flavor of the iconic Red Lobster biscuits in a hearty chicken pot pie perfect for any cozy meal.

Ingredients

Scale

Filling

  • 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
  • ½ cup chicken broth

Biscuit Topping

  • 2 ½ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ cup unsalted butter, cold and cubed
  • 1 cup shredded cheddar cheese
  • ¾ cup milk
  • 1 tablespoon garlic powder

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it is at the perfect temperature for baking your pot pie and biscuit topping.
  2. Prepare Filling: In a large mixing bowl, combine the diced cooked chicken, frozen mixed vegetables, cream of chicken soup, 1 teaspoon garlic powder, onion powder, salt, pepper, and chicken broth. Mix thoroughly until all ingredients are well incorporated and the mixture is evenly combined.
  3. Assemble Filling: Transfer the prepared chicken and vegetable filling into a casserole or pie dish, spreading it out evenly to form an even base layer.
  4. Mix Biscuit Dough: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Cut the cold cubed butter into the flour mixture using a pastry cutter or fingers until the texture resembles coarse crumbs.
  5. Add Cheese and Seasoning: Stir in the shredded cheddar cheese and 1 tablespoon garlic powder into the flour and butter mixture to infuse the biscuit topping with rich flavor.
  6. Add Milk and Form Dough: Gradually pour in the milk, stirring just until the dough comes together. Be careful not to overmix to keep the biscuits light and tender.
  7. Top Filling with Biscuit Dough: Drop spoonfuls of the biscuit dough evenly over the chicken filling, covering the entire surface so the filling is fully topped.
  8. Bake: Place the assembled pot pie in the preheated oven and bake for 30 minutes or until the biscuit topping is golden brown and the filling is bubbling hot underneath.
  9. Cool and Serve: Remove from oven and allow the pot pie to cool for a few minutes before serving to allow the filling to set slightly and prevent burns.

Notes

  • Using rotisserie chicken significantly cuts down prep time and adds great flavor.
  • Feel free to swap frozen mixed vegetables for fresh veggies like peas, carrots, and corn.
  • Don’t overmix the biscuit dough to ensure the topping stays fluffy and tender.
  • You can add more garlic powder or cheese to the biscuit topping if you want a stronger flavor.
  • Make sure the butter is cold when mixing the biscuit dough to create a flaky texture.
  • This pot pie can be reheated in the oven at 350°F (175°C) covered with foil for about 20 minutes.
  • Leftovers store well in the refrigerator for up to 3 days.

Nutrition

Keywords: Red Lobster Biscuit Chicken Pot Pie, chicken pot pie recipe, biscuit topping, homemade chicken pot pie, cheesy biscuit topping, easy chicken pot pie

Find it online: https://islawhite.com/red-lobster-biscuit-chicken-pot-pie-recipe/