Red Lobster Biscuit Chicken Pot Pie

Warm, hearty, and utterly comforting, this Red Lobster Biscuit Chicken Pot Pie is a delightful twist on a classic favorite. Filled with tender chicken and vibrant vegetables enveloped in a creamy sauce, this dish is topped with rich, buttery biscuits that perfectly mimic the iconic flavors of Red Lobster’s famous cheddar biscuits. It’s the ultimate dish to serve during chilly evenings or when you want to impress guests without spending all day in the kitchen. Readers will adore the way this recipe melds flavors and textures, creating a cozy meal that feels like a warm hug.

Imagine gathering around the table with family or friends, the comforting aroma of baked biscuits wafting through the air, and anticipation as everyone digs in. This recipe not only brings everyone together but also fills your home with love and warmth, making it an ideal choice for any occasion, be it a casual weeknight dinner or a festive gathering.

This is what the finished dish looks like when perfectly baked.

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
• To taste salt and pepper
• 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.)

Here’s a glimpse of the ingredients prepped and ready for action.

Directions

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.
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.
5. Stir in the shredded cheddar cheese and garlic powder. Gradually add the milk, mixing just until combined. Do not overmix.
6. Drop spoonfuls of the biscuit dough over the chicken filling, making sure to cover it evenly.
7. Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
8. Allow to cool for a few minutes before serving.

Tips & Variations

• Ingredient Substitutions: You can swap the chicken for turkey for a post-Thanksgiving twist. Additionally, use any frozen vegetables you prefer!
• Optional Variations: For a little spice, add diced jalapeños or crushed red pepper flakes.
• Storage & Reheating Tips: Store leftovers covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through for the best results.

Recipe Information

• Prep time: 20 minutes
• Cook time: 30 minutes
• Total time: 50 minutes
• Servings: 6
• Difficulty level: Easy