When it comes to comfort food, there’s little that can compete with a warm, hearty pot pie. This Red Lobster Biscuit Chicken Pot Pie is the ultimate homage to classic comfort, combining tender chicken and mixed vegetables enveloped in a creamy sauce, all topped with cheesy, buttery biscuits. I stumbled upon this recipe one chilly evening, and it quickly became one of my go-to meals for family dinners. It’s a crowd-pleaser and perfect for anyone seeking a satisfying dish on a busy weeknight.

Why this recipe shines is simple: it’s a no-fuss, delicious meal that brings the flavors of a beloved restaurant into your kitchen. Whether you’re looking to impress guests at a gathering or create a cozy atmosphere for your family, this dish hits the spot. Bonus points if you’ve got some leftover rotisserie chicken, as it makes the prep even quicker. You can easily whip it up in under an hour, making it an excellent choice for a weeknight dinner that everyone will love.

“The perfect blend of flavors! The biscuit topping alone is worth making this dish again. My kids devoured it!” – A satisfied home cook.

Creating this mouthwatering dish is straightforward. You’ll start by preparing a rich filling of chicken and vegetables. The next step is to whip up the cheesy biscuit topping that’s reminiscent of the iconic Red Lobster biscuits. Finally, just pop it all in the oven, and you’ll have a bubbling, golden-brown feast ready in no time.

Here’s what you’ll need to gather from your kitchen:

3 cups cooked chicken, diced (using rotisserie chicken saves time)
1 cup frozen mixed vegetables (peas, carrots, and corn)
1 cup cream of chicken soup
1 teaspoon garlic powder (for both 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 (to give it that Red Lobster flair)

Now, let’s walk through the steps to make this delightful dish:

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 everything is well combined.
Transfer the filling into your casserole or pie dish, ensuring it’s spread evenly.
In another bowl, whisk together the flour, baking powder, and salt for the biscuit topping. Cut in the cold butter until the mixture looks like coarse crumbs.
Stir in the shredded cheddar cheese and the tablespoon of garlic powder. Gradually add the milk, mixing just until the ingredients are combined. Avoid overmixing to keep the biscuits light.
Drop spoonfuls of the biscuit dough over the chicken filling, covering it as evenly as possible.
Bake in the preheated oven for about 30 minutes, or until the biscuit topping is golden brown and the filling is bubbling around the edges.
Allow to cool for a few minutes before serving to avoid scorching your tongue!

When it comes to serving your Red Lobster Biscuit Chicken Pot Pie, a light side salad or roasted vegetables can balance the richness of the pot pie beautifully. You could also pair it with buttery mashed potatoes or some crusty bread for a fully satisfying meal.

Now, about storing any leftovers—if you happen to have any! This dish can be stored in an airtight container in the refrigerator for up to three days. To reheat, just pop it in the oven at a low temperature until warmed through. Freeze portions in airtight containers for up to three months. Just make sure to let it cool completely before storing to keep it fresh.

To elevate your pot pie game, consider these tips:

Use herbs like thyme or rosemary for added flavor in the filling.
Swap mixed vegetables for your favorites, such as broccoli or green beans, to make it your own.
For a richer flavor, add a splash of white wine to the filling before baking.

Feeling adventurous? Here are some variations to try:

Substitute the chicken with turkey or a plant-based protein for a meatless version.
Add a splash of hot sauce or cayenne pepper to spice things up.
Experiment with different cheeses, like pepper jack for a kick or gouda for a smoky flavor.

Your questions answered

1. Can I use fresh vegetables instead of frozen?
Absolutely! Just make sure to cook them until tender before adding them to the filling.

2. How long does this dish take to prepare?
Including cooking time, it takes about an hour to prepare and bake.

3. Can I make this dish in advance?
Yes, you can prepare the filling and biscuit topping ahead of time. Just assemble it right before you plan to bake for fresh, homemade goodness!

4. Is this recipe suitable for freezing?
Yes, you can freeze unbaked pot pie for up to three months. Just bake it directly from the freezer, adding a few extra minutes to the cooking time.

By following this guide, you’ll create a delicious and hearty Red Lobster Biscuit Chicken Pot Pie that’s sure to become a family favorite. Enjoy the comforting flavors and the joy of home-cooked goodness!

Red Lobster Biscuit Chicken Pot Pie

A warm and hearty pot pie filled with tender chicken and mixed vegetables, topped with cheesy, buttery biscuits reminiscent of Red Lobster's iconic flavors.

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Prep Time 15

Cook Time 30

Total Time 45

Course Dinner, Main Course

Cuisine American

Servings 6 servings

Calories 550 kcal

Ingredients

For the filling

3 cups cooked chicken, diced (using rotisserie chicken saves time)
1 cup frozen mixed vegetables (peas, carrots, and corn)
1 cup cream of chicken soup
1 teaspoon garlic powder (for both filling and biscuit topping)
1 teaspoon onion powder
to taste Salt and pepper
1/2 cup chicken broth

For the 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 (to give it that Red Lobster flair)

Instructions

Preparation

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 everything is well combined.
Transfer the filling into your casserole or pie dish, ensuring it’s spread evenly.
In another bowl, whisk together the flour, baking powder, and salt for the biscuit topping. Cut in the cold butter until the mixture looks like coarse crumbs.
Stir in the shredded cheddar cheese and the tablespoon of garlic powder. Gradually add the milk, mixing just until the ingredients are combined. Avoid overmixing to keep the biscuits light.
Drop spoonfuls of the biscuit dough over the chicken filling, covering it as evenly as possible.

Baking

Bake in the preheated oven for about 30 minutes, or until the biscuit topping is golden brown and the filling is bubbling around the edges.
Allow to cool for a few minutes before serving to avoid scorching your tongue!

Notes

Serve with a light side salad or roasted vegetables to balance the richness. This dish can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven at low temperature. Freeze portions in airtight containers for up to three months. Let it cool completely before storing. Consider using herbs like thyme or rosemary for added flavor. Swap mixed vegetables for favorites like broccoli or green beans.

Keyword chicken pot pie, comfort food, easy weeknight dinner, Pot Pie, Red Lobster