Who can resist the aroma of a bubbling pot pie fresh from the oven?
Picture this: a creamy chicken filling packed with vibrant veggies, all blanketed under buttery, cheesy biscuits that explode with flavor. What sets this Red Lobster Biscuit Chicken Pot Pie apart is its effortless preparation. You whip it up in a jiffy and savor every last bite. If you’re craving a cozy dinner that feels like a hug on a plate, this one’s for you!
Why make this recipe
Let’s be honest, who doesn’t love a quick and hearty meal? This recipe has your back with easy cleanup and is family-friendly, making it a hit for both kids and adults. Plus, you can use leftover rotisserie chicken to save time—because who really has all day?
You’ll feel like a kitchen wizard without breaking a sweat. 🧙♂️
Ingredients
You don’t need fancy stuff — just these basics! Gather up:
- 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.)
Directions
Ready to make this deliciousness? Let’s break it down:
- 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. Do not overmix.
- 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 chat about the process! Start by preheating that oven while you mix together the filling in one bowl. It’s a simple affair of combining chicken, veggies, and creamy goodness. Who doesn’t love a cozy meal that comes together in one go?
Then, whip up the biscuits! It’s as easy as whisking and mixing. Plus, a little tip: don’t skip toasting the garlic — it elevates the flavor to a whole new level!
How to serve Red Lobster Biscuit Chicken Pot Pie
Serving this beauty is half the fun! Plate up generous portions of pot pie, with those golden biscuits practically begging to be torn apart. The contrast of the crunchy biscuit topping against the creamy filling creates a delightful experience 🍽️. Pair it with a fresh salad or some garlic bread to round out your meal, and voilà! Dinner is served!
How to store Red Lobster Biscuit Chicken Pot Pie
Worried about leftovers? No worries! Store any remaining pot pie in an airtight container in the fridge for up to 3-4 days. You can freeze it, too, and it’ll hold well for about 2-3 months! Just reheat it in the oven or microwave until warm and bubbly again.
Tips to make Red Lobster Biscuit Chicken Pot Pie
Here are some cool tricks to amp up your pot pie game:
- Timing is everything: Bake it right after assembling for the best texture.
- Want a bit of spice? Throw in some red pepper flakes for a kick!
- If you’re short on time, using a store-bought pie crust also works!
Variation
Feeling adventurous? Try swapping the chicken for shredded turkey for a post-holiday twist. Want to keep it plant-based? Use chickpeas and sautéed mushrooms instead—just omit the cream of chicken soup and use a vegan alternative!
FAQs
Can I use fresh chicken instead of cooked?
Absolutely! If using raw chicken, just cook it through first and dice it before mixing.
How do I make it ahead of time?
Prep everything ahead, but bake it the day you plan to serve to keep the biscuits fresh and fluffy.
Can I freeze the pot pie?
Yes! Just make sure it cools completely before freezing. Thaw and heat it up nicely when you’re ready to indulge.
📌 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.
- 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. Do not overmix.
- 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.
