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Red Lobster-Inspired Chicken Pot Pie with Biscuit Topping Recipe

★★★★★

4.6 from 74 reviews
  • Author: anna
  • 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

Scale

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

  1. Preheat the oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the pot pie.
  2. 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.
  3. 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.
  4. 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.
  5. Add cheese and garlic powder: Stir in the shredded cheddar cheese and garlic powder into the biscuit mixture for that signature Red Lobster flavor.
  6. 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.
  7. Top the filling: Drop spoonfuls of the biscuit dough evenly over the chicken and vegetable filling to create a biscuit crust layer.
  8. 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.
  9. 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

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Find it online: https://recipiana.com/red-lobster-inspired-chicken-pot-pie-with-biscuit-topping-recipe/