Red Lobster-Inspired Chicken Pot Pie with Biscuit Topping Recipe

Introduction

This Red Lobster Biscuit Chicken Pot Pie is a comforting twist on a classic dish, combining tender chicken and vegetables with a rich, creamy filling topped by cheesy garlic biscuits. It’s easy to make and perfect for cozy family dinners any night of the week.

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, 1 teaspoon 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 1 tablespoon 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 fresh mixed vegetables if you prefer, just adjust cooking time slightly to ensure they are tender.
• For a richer flavor, try adding a splash of white wine or heavy cream to the filling.
• You can substitute shredded mozzarella or pepper jack cheese to change the flavor of the biscuit topping.
• To save time, premade biscuit dough could be used, but for the authentic Red Lobster style, making from scratch is best.

Storage

Store any 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 maintain the biscuit topping’s texture. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pot pie ahead of time?

Yes, you can prepare the filling and biscuit dough separately, store them in the fridge, and assemble just before baking. This helps save time when ready to cook.

Can I use other types of chicken for this recipe?

Absolutely! Rotisserie chicken is convenient, but leftover roasted or boiled chicken works well too. Just make sure it’s cooked and diced.

Red Lobster-Inspired Chicken Pot Pie with Biscuit Topping Recipe

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4.5 from 74 reviews

A comforting and hearty Red Lobster-inspired Chicken Pot Pie featuring tender diced chicken, mixed vegetables in a creamy sauce, topped with a cheesy garlic biscuit crust. This easy-to-make casserole combines savory flavors with a golden, fluffy biscuit topping for a perfect family meal.

• Author: Sophie
• 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: Set your oven to 375°F (190°C) to prepare it for baking the pot pie.
2. Prepare Filling: In a large mixing bowl, combine diced cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth. Mix everything thoroughly to create the filling mixture.
3. Transfer Filling: Pour and spread the chicken and vegetable mixture evenly into a casserole or pie dish.
4. Mix Biscuit Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt for the biscuit topping.
5. Cut in Butter: Add the cold, cubed unsalted butter to the dry mixture and cut it in until the mixture resembles coarse crumbs.
6. Add Cheese and Garlic: Stir in the shredded cheddar cheese and garlic powder evenly through the biscuit dough mixture.
7. Add Milk: Gradually pour in the milk, stirring gently just until the dough comes together. Avoid overmixing to keep biscuits tender.
8. Top Filling: Drop spoonfuls of the biscuit dough over the chicken filling, covering the surface evenly but leaving some gaps for steam to escape.
9. Bake: Place the casserole dish in the preheated oven and bake for about 30 minutes or until the biscuit topping is golden brown and the filling is bubbly.
10. Cool and Serve: Let the pot pie sit for a few minutes after baking to set before serving warm.

Notes

• Using rotisserie chicken saves time without sacrificing flavor.
• Don’t overmix biscuit dough to avoid tough biscuits.
• Feel free to substitute frozen mixed vegetables with fresh or your preferred veggies.
• For a richer flavor, use half-and-half instead of milk in the biscuit topping.
• Leftovers store well in the refrigerator for up to 3 days.

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