Red Lobster Biscuit Chicken Pot Pie
The Comfort of Cozy Flavors
Ever had a dish that hits all the right notes? Picture this: warm, flaky biscuits layered over a creamy chicken filling brimming with tender chicken and colorful veggies. That’s exactly what you get with Red Lobster Biscuit Chicken Pot Pie! It’s like a warm hug on a plate, and the best part? You can whip it up in one pan, so cleanup is a breeze. Let’s dive into this delightful creation that’s perfect for any cozy dinner night.
Why Make This Recipe
Why should you add this to your recipe rotation? For starters, it’s easy to make—even a cooking novice can impress dinner guests. Plus, the ingredients won’t break the bank, making it an affordable meal for the whole family. And the humor? Well, who wouldn’t want chicken pot pie topped with cheesy goodness fresh out of the oven, smelling oh-so-good? It’s like having a restaurant experience right at home! 😋
Ingredients
You don’t need fancy stuff — just these basics!
- 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 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 twist!)
Directions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth. Mix until everything is thoroughly combined.
- Transfer the filling to a casserole or pie dish, spreading it evenly.
- 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.
- Stir in the shredded cheddar cheese and garlic powder. Gradually add the milk, mixing just until combined. Don’t overmix!
- Drop spoonfuls of the biscuit dough over the chicken filling, making sure to cover it evenly.
- Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
- Allow to cool for a few minutes before serving.
How to Make Red Lobster Biscuit Chicken Pot Pie (Overview)
The beauty of this dish lies in its simplicity. You start by mixing all the savory filling ingredients together until they’re happily combined. Next, you whip up a quick biscuit dough that’s all about the fluffy goodness. A spoonful here, a sprinkle there, and then it’s off to the oven. Pro tip: Don’t skip the garlic! It’s the secret hero of this dish, adding that extra zing we all crave. Your taste buds will thank you!
How to Serve Red Lobster Biscuit Chicken Pot Pie
When it comes to serving this deliciousness, keep it simple! Serve it hot right in the casserole dish, letting the aroma waft through the room. Golden biscuit tops contrasting with the creamy filling make for a feast for both the eyes and the belly. Pair it with a crisp salad or a side of garlic bread for an unforgettable meal—just picture that crunchy texture against the creamy base. Pure bliss! 🌈
How to Store Red Lobster Biscuit Chicken Pot Pie
Got leftovers? Lucky you! This pot pie keeps well in the fridge for about 3-4 days. Just make sure to cover it tightly. If you want to save it for later, stick it in the freezer—it can last up to 2 months. When you’re ready to enjoy it again, just reheat in the oven until warmed through. You won’t even know it was ever in the freezer!
Tips to Make Red Lobster Biscuit Chicken Pot Pie
- Use rotisserie chicken to save time—ain’t nobody got time to cook chicken from scratch!
- If the filling is too thick, add a splash more chicken broth; it should be creamy, not gloppy.
- Want an extra crispy biscuit topping? Broil for a minute or two at the end—just watch it closely so it doesn’t burn! 🔥
- Don’t hesitate to throw in any other veggies you have—bell peppers, green beans, or even leftover potatoes work great!
Variation
Feeling adventurous? Swap out the chicken for cooked turkey for a post-holiday twist. Want to make it vegetarian? Chop up some hearty mushrooms and use vegetable broth instead. You can even add your favorite spices for an extra flavor kick. Spice it up!
FAQs
Can I use canned chicken in this recipe?
Absolutely! It’s a quick and easy alternative that works just fine.
How can I make this pot pie gluten-free?
Use a gluten-free flour blend for the biscuit topping, and check that your cream of chicken soup and chicken broth are gluten-free as well.
Can I make this ahead of time?
For sure! You can prepare the filling and biscuit dough separately, store them in the fridge, and bake them together when you’re ready.
📌 Pin this recipe for your next cozy dinner night!
Red Lobster Biscuit Chicken Pot Pie
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth. Mix until everything is thoroughly combined.
- Transfer the filling to a casserole or pie dish, spreading it evenly.
- 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.
- Stir in the shredded cheddar cheese and garlic powder. Gradually add the milk, mixing just until combined. Don’t overmix!
- Drop spoonfuls of the biscuit dough over the chicken filling, making sure to cover it evenly.
- Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
- Allow to cool for a few minutes before serving.
