Red Lobster Biscuit Chicken Pot Pie
This comforting chicken pot pie features tender chicken and vegetables beneath a golden, cheesy biscuit topping, inspired by Red Lobster's famous cheddar bay biscuits.
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.
Notes
Serve with a side salad or steamed green beans. Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish freezes beautifully; just wrap tightly!