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Red Lobster Biscuit Chicken Pot Pie

A cozy, creamy chicken pot pie topped with buttery, cheesy biscuits, perfect for a quick and hearty meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

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 none 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
 

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.
  2. Cut in the cold butter until the mixture resembles coarse crumbs.
  3. Stir in the shredded cheddar cheese and garlic powder.
  4. Gradually add the milk, mixing just until combined. Do not overmix.
  5. 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.

Notes

You can store leftovers in an airtight container in the fridge for up to 3-4 days, or freeze for up to 2-3 months. Reheat in the oven or microwave.