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Red Lobster Biscuit Chicken Pot Pie

A warm and comforting chicken pot pie topped with flaky biscuits, filled with tender chicken and colorful vegetables, perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

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 filling and biscuit topping)
  • 1 teaspoon onion powder
  • to taste Salt and pepper
  • 1/2 cup chicken broth
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 twist!)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. 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.
  3. Transfer the filling to a casserole or pie dish, spreading it evenly.
  4. In another bowl, whisk together the flour, baking powder, and salt for the biscuit topping.
  5. Cut in the cold butter until the mixture resembles coarse crumbs.
  6. Stir in the shredded cheddar cheese and garlic powder. Gradually add the milk, mixing just until combined. Don’t overmix!
  7. Drop spoonfuls of the biscuit dough over the chicken filling, making sure to cover it evenly.
Baking
  1. Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
  2. Allow to cool for a few minutes before serving.

Notes

Serve hot right in the casserole dish and pair with a crisp salad or garlic bread. For storage, cover tightly in the fridge for 3-4 days or freeze for up to 2 months. Reheat in the oven.