Red Lobster Biscuit Chicken Pot Pie

Imagine a dish that perfectly marries the heartiness of a classic chicken pot pie with the dreamy, buttery texture of Red Lobster’s iconic biscuits. This Red Lobster Biscuit Chicken Pot Pie is a comforting, satisfying meal that delivers warmth and flavor in every bite. It’s perfect for family gatherings, cozy date nights, or when you just need a little extra comfort food in your life.

What makes this dish so special is its unique biscuit topping that is both fluffy and rich, served over a creamy filling of tender chicken and vibrant vegetables. It’s sure to become a beloved favorite, as everyone will be coming back for seconds, eager to dip their biscuit in the luscious filling. You’ll love the ease of preparation, and the delightful aroma that will fill your kitchen, making it a meal to remember!

This is what the finished dish looks like when perfectly baked.

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
• To taste salt and pepper
• 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.)

Gather your ingredients to prepare this scrumptious pot pie!

Directions

1. Preheat your oven to 375°F (190°C).
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. Transfer the filling to your casserole or pie dish, spreading it evenly.
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. Stir in the shredded cheddar cheese and garlic powder. Gradually add the milk, mixing just until combined. Do not overmix.
6. Drop spoonfuls of the biscuit dough over the chicken filling, making sure to cover it evenly.
7. Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
8. Allow to cool for a few minutes before serving.

Tips & Variations

• Ingredient substitutions: You can substitute the rotisserie chicken with leftover turkey or even tofu for a vegetarian option.
• Optional variations: Add your favorite herbs such as thyme or rosemary for extra flavor. You could also use different vegetables like broccoli or bell peppers.
• Storage or reheating tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for a crisp topping, or microwave for a faster option.

Recipe Information

• Prep time: 15 minutes
• Cook time: 30 minutes
• Total time: 45 minutes
• Servings: 6
• Difficulty level: Easy

Red Lobster Biscuit Chicken Pot Pie

400kcal

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Prep 15 minutes mins

Cook 30 minutes mins

Total 45 minutes mins

This dish perfectly combines the heartiness of chicken pot pie with the buttery texture of Red Lobster’s iconic biscuits, delivering comfort and flavor in every bite.

Servings 6 servings

Course Dinner, Main Course

Cuisine American

Ingredients

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Filling

• ▢ 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
• ▢ to taste salt and pepper
• ▢ 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 For a Red Lobster touch.

Method

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Preparation

1. Preheat your oven to 375°F (190°C).
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. Transfer the filling to your casserole or pie dish, spreading it evenly.

Biscuit Topping

1. 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.
2. Stir in the shredded cheddar cheese and garlic powder. Gradually add the milk, mixing just until combined. Do not overmix.
3. Drop spoonfuls of the biscuit dough over the chicken filling, making sure to cover it evenly.

Baking

1. Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
2. Allow to cool for a few minutes before serving.

Nutrition

Serving1gCalories400kcalCarbohydrates45gProtein25gFat15gSaturated Fat9gSodium850mgFiber3gSugar4g

Notes

Ingredient substitutions: You can substitute the rotisserie chicken with leftover turkey or even tofu for a vegetarian option. Optional variations: Add your favorite herbs such as thyme or rosemary for extra flavor. You could also use different vegetables like broccoli or bell peppers. Storage or reheating tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for a crisp topping, or microwave for a faster option.

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