Comfort in a Dish: Red Lobster Biscuit Chicken Pot Pie
There’s something undeniably comforting about a warm bowl of chicken pot pie, especially when it’s topped with buttery biscuits. Imagine indulging in this delicious fusion with a twist that brings out a taste reminiscent of Red Lobster’s famous cheddar bay biscuits. This recipe for Red Lobster Biscuit Chicken Pot Pie combines tender pieces of chicken, a medley of vegetables, and a creamy sauce—all cradled beneath a golden, cheesy biscuit topping. It’s perfect for chilly evenings or family gatherings, offering a hearty meal that satisfies cravings and warms hearts.
Reasons to try it
What makes this dish a must-try? For starters, it’s incredibly easy to whip up, making it ideal for a weeknight dinner when time is of the essence. Plus, it’s budget-friendly, especially since you can opt for store-bought rotisserie chicken. It’s like having a restaurant-quality meal right at home without breaking the bank! Not to mention, the kids will love it—who can resist biscuits, after all? Whether you’re cooking for a crowd or just yourself, this recipe provides comfort with minimal stress.
"The Red Lobster Biscuit Chicken Pot Pie was a game-changer for our family dinner! Everyone raved about the flaky biscuits and creamy filling—definitely a new favorite!"
Preparing Red Lobster Biscuit Chicken Pot Pie
Let’s break down how to elevate your chicken pot pie experience. First, gather your ingredients and get ready for a delightful cooking adventure. This recipe comes together in no time, and you’ll see how the layers of flavor create a truly satisfying dish.
What you’ll need
Here’s a comprehensive list of the ingredients you’ll gather:
- 3 cups cooked chicken, diced (Rotisserie chicken saves time)
- 1 cup frozen mixed vegetables (peas, carrots, and corn)
- 1 cup cream of chicken soup
- 1 teaspoon garlic powder (for the 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 that Red Lobster flair)
Step-by-step instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the cooked chicken, frozen vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth. Mix well to ensure all ingredients are integrated.
- Transfer the filling into a casserole or pie dish, spreading it out evenly.
- In another bowl, whisk together the flour, baking powder, and salt for the biscuit topping. Incorporate the cold, cubed butter until the mix resembles coarse crumbs.
- Stir in the shredded cheddar cheese and garlic powder, then gradually add the milk until just combined (take care not to overmix).
- Drop spoonfuls of the biscuit dough over the chicken filling, ensuring it’s covered evenly.
- Bake in the oven for about 30 minutes, or until the biscuit topping has turned a lovely golden brown and the filling is bubbling.
- Allow to cool for a few minutes before diving in!
Best ways to enjoy it
When it comes to serving your Red Lobster Biscuit Chicken Pot Pie, the options are as varied as they are delicious. Consider plating this dish with a simple side salad tossed in a light vinaigrette to balance the richness of the pie. Alternatively, a side of steamed green beans or garlic bread complements the comforting flavors perfectly. Serve it warm, and you’ve got a meal that looks as good as it tastes!
Storage and reheating tips
Wondering how to handle leftovers? Storing this chicken pot pie is straightforward. Keep any uneaten portions in an airtight container and refrigerate them for up to 3 days. When you’re ready to enjoy it again, you can reheat individual servings in the microwave or warm the entire dish in the oven at 350°F (175°C) until heated through. If you want to preserve it for longer, this dish freezes beautifully; just make sure to wrap it tightly!
Helpful cooking tips
To ensure your Red Lobster Biscuit Chicken Pot Pie turns out perfectly, consider these helpful tips:
- Don’t overmix the biscuit dough—this will guarantee a lighter texture.
- For an extra savory kick, feel free to adjust the seasoning according to your tastes.
- Experiment with different types of cheese for the biscuit topping; gouda or pepper jack can add delightful flavor variations.
Creative twists
Why not get adventurous with this recipe? Here are a few variations to consider:
- Swap out the chicken for turkey after the holidays for a festive spin!
- For a vegetarian option, replace chicken with hearty veggies like mushrooms or cauliflower.
- Add a splash of hot sauce to the filling for those who crave a bit of spice.
Common questions
What is the prep time for this recipe?
The prep time for Red Lobster Biscuit Chicken Pot Pie is about 20 minutes, while the bake time is approximately 30 minutes.
Can I use fresh vegetables instead of frozen?
Absolutely! Just ensure that your fresh vegetables are chopped into small pieces and pre-cooked slightly for best results.
How long can I keep leftovers in the fridge?
Leftovers can be stored in the refrigerator for up to 3 days. Just ensure it’s in an airtight container for freshness.
With this flavorful recipe, the essence of savory chicken pot pie meets the irresistible charm of Red Lobster biscuits, giving you a stunning dish that everyone will love. Try it out, and you might just have a new favorite in your meal rotation!
Red Lobster Biscuit Chicken Pot Pie
Ingredients
For the filling
- 3 cups cooked chicken, diced (Rotisserie chicken saves time)
- 1 cup frozen mixed vegetables (peas, carrots, and corn)
- 1 cup cream of chicken soup
- 1 teaspoon garlic powder for the filling and biscuit topping
- 1 teaspoon onion powder
- Salt and pepper to taste
- 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 for that Red Lobster flair
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the cooked chicken, frozen vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth. Mix well to ensure all ingredients are integrated.
- Transfer the filling into a casserole or pie dish, spreading it out evenly.
- In another bowl, whisk together the flour, baking powder, and salt for the biscuit topping. Incorporate the cold, cubed butter until the mix resembles coarse crumbs.
- Stir in the shredded cheddar cheese and garlic powder, then gradually add the milk until just combined (take care not to overmix).
- Drop spoonfuls of the biscuit dough over the chicken filling, ensuring it’s covered evenly.
Baking
- Bake in the oven for about 30 minutes, or until the biscuit topping has turned a lovely golden brown and the filling is bubbling.
- Allow to cool for a few minutes before serving.
