Cozy Comfort Food That Hits the Spot
Ever dreamt of a dinner so rich and comforting that it feels like a warm hug? Picture this: a creamy chicken filling bursting with flavor, all topped off with fluffy, buttery biscuit dough reminiscent of your favorite Red Lobster biscuits. This Red Lobster Biscuit Chicken Pot Pie not only satisfies your cravings but also makes kitchen cleanup a breeze. 🥣
Why Make This Recipe
Why should you whip this up tonight? First off, it’s a one-pan wonder, combining hearty ingredients in a fuss-free way. Plus, who doesn’t want a dish that pleases both kids and adults alike? Best of all, it’s quick to make, so you can spend less time in the kitchen and more time binge-watching your favorite show. No judgment here!
Ingredients
You don’t need fancy stuff — just these basics!
- 3 cups cooked chicken, diced (Rotisserie chicken works wonders to save time!)
- 1 cup frozen mixed vegetables (Peas, carrots, and corn — the dream team!)
- 1 cup cream of chicken soup
- 1 teaspoon garlic powder (For that extra yum factor!)
- 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 for the flakiest texture!)
- 1 cup shredded cheddar cheese
- 3/4 cup milk
- 1 tablespoon garlic powder (For a Red Lobster touch!)
Directions
Ready to dive in? Just follow these simple steps:
- Preheat your oven to 375°F (190°C).
- 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.
- Transfer the filling to your casserole or pie dish, spreading it evenly.
- 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.
- Stir in the shredded cheddar cheese and garlic powder. Gradually add the milk, mixing just until combined. Don’t overmix; we want fluffy biscuits, not hockey pucks!
- Drop spoonfuls of the biscuit dough over the chicken filling, making sure to cover it evenly.
- Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
- Allow to cool for a few minutes before serving.
How to Make Red Lobster Biscuit Chicken Pot Pie (Overview)
Let’s break it down. You’ll start by mixing your filling and spreading it out in your favorite pie dish. Next, you’ll whisk together your biscuit dough, and this is the fun part: plopping spoonfuls of fluffy goodness right on top of that creamy filling. Pro tip: Don’t skip toasting the garlic — it makes all the difference! Once baked to golden perfection, you’ll have yourself a masterpiece that’ll make you feel like a culinary genius.
How to Serve Red Lobster Biscuit Chicken Pot Pie
Serve up this pot pie warm, and watch it steal the show. Picture it: golden, fluffy biscuits oozing with steam as you break into them. Pair it with a crisp salad for some color and crunch, or simply savor it all on its own. The aroma? Absolutely mouthwatering!
How to Store Red Lobster Biscuit Chicken Pot Pie
Got leftovers? Lucky you! This dish keeps nicely in the fridge for up to 3-4 days. Just store it in an airtight container. If you’re feeling proactive, it freezes well too! When reheating, pop it in the oven at 350°F (175°C) until warmed through. It’s as tasty as it is convenient!
Tips to Make Red Lobster Biscuit Chicken Pot Pie
- Timing is everything: Don’t let the biscuit topping sit too long before baking; you want that fresh, fluffy texture.
- Ingredient swaps: Got leftover turkey or veggies? Go wild and customize!
- Stay fluffy: Keep that butter cold when making the biscuits for extra fluffiness.
Variations
Want to mix things up? Try adding herbs like thyme or rosemary for a aromatic twist. You could also toss in some hot sauce for a kick, or even vegan chicken substitutes and dairy-free milk for a plant-based version. The world is your oyster!
FAQs
Can I use canned chicken instead of cooked chicken?
Yes, canned chicken works fine, but fresh is always better for flavor!How can I make this dish ahead of time?
You can prepare the filling the night before and store it in the fridge. Just add the biscuit topping and bake when ready.Is it possible to freeze this pot pie?
Absolutely! Just make sure it’s completely cooled before you freeze it. Thaw in the fridge before reheating.
📌 Pin this recipe for your next cozy dinner night!
Red Lobster Biscuit Chicken Pot Pie
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- 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.
- Transfer the filling to your casserole or pie dish, spreading it evenly.
- 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.
- Stir in the shredded cheddar cheese and garlic powder. Gradually add the milk, mixing just until combined. Don’t overmix; we want fluffy biscuits, not hockey pucks!
- Drop spoonfuls of the biscuit dough over the chicken filling, making sure to cover it evenly.
- Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
- Allow to cool for a few minutes before serving.
