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 favorite, featuring tender chicken and mixed vegetables in a creamy filling topped with cheesy, garlic-flavored biscuits. It’s a cozy, satisfying dish perfect for family dinners or anytime you crave a warm, hearty meal.
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
- 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 on the biscuit topping)
Instructions
- Step 1: Preheat your oven to 375°F (190°C).
- 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.
- Step 3: Transfer the filling to your casserole or pie dish, spreading it evenly.
- 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.
- Step 5: Stir in the shredded cheddar cheese and 1 tablespoon garlic powder. Gradually add the milk, mixing just until combined. Do not overmix.
- Step 6: Drop spoonfuls of the biscuit dough over the chicken filling, making sure to cover it evenly.
- Step 7: Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
- Step 8: Allow to cool for a few minutes before serving.
Tips & Variations
- Use rotisserie chicken to save time without sacrificing flavor.
- For a richer filling, add a splash of heavy cream when mixing the filling ingredients.
- Try different shredded cheeses like Monterey Jack or pepper jack for a twist on the biscuit topping.
- Add fresh herbs like thyme or rosemary to the filling for extra aroma.
Storage
Store any leftovers covered in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through, about 15-20 minutes. Avoid microwaving to keep the biscuit topping from becoming soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend and make sure your baking powder is gluten-free as well. Keep in mind that texture may vary slightly.
Can I freeze the pot pie?
Yes, you can freeze the pot pie before baking. Cover it tightly with foil and freeze for up to 2 months. Bake it from frozen, adding extra baking time to ensure the filling is hot and biscuits are cooked through.
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Red Lobster-Inspired Chicken Pot Pie with Biscuit Topping Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This Red Lobster Biscuit Chicken Pot Pie combines tender cooked chicken, a medley of mixed vegetables, and a creamy chicken soup base topped with cheesy garlic biscuits reminiscent of Red Lobster. The biscuit topping is packed with cheddar cheese and garlic powder to give an iconic flavor twist to a classic comfort food favorite.
Ingredients
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
- Preheat the oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the pot pie.
- Prepare the filling: In a large mixing bowl, combine the cooked diced chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth. Mix thoroughly until well combined for a creamy and flavorful filling.
- Assemble the filling: Transfer the prepared filling evenly into a casserole or pie dish, spreading it out as the base layer for the pot pie.
- Make the biscuit dough: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Cut in the cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add cheese and garlic powder: Stir in the shredded cheddar cheese and garlic powder into the biscuit mixture for that signature Red Lobster flavor.
- Combine with milk: Gradually add the milk to the biscuit mixture, stirring gently just until combined to avoid overmixing, which can make the biscuits tough.
- Top the filling: Drop spoonfuls of the biscuit dough evenly over the chicken and vegetable filling to create a biscuit crust layer.
- Bake: Place the assembled pot pie in the preheated oven and bake for about 30 minutes or until the biscuit topping is golden brown and the filling is bubbly around the edges.
- Cool and serve: Allow the pot pie to cool for a few minutes before serving to let the filling set slightly and avoid burns.
Notes
- You can substitute the cream of chicken soup with a homemade white sauce for a fresher flavor.
- Adding fresh herbs like thyme or rosemary can enhance the savory aroma.
- Use chilled butter for the biscuit topping to achieve a flaky texture.
- If you like a crispier biscuit, brush the tops with melted butter before baking.
- Leftovers can be stored in the refrigerator for 3 days and reheated in the oven to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: Chicken pot pie, Red Lobster biscuit, cheesy biscuit topping, comfort food, chicken casserole
