Red Lobster-Inspired Chicken Pot Pie with Fluffy Biscuit Topping Recipe

Introduction

This Red Lobster Biscuit Chicken Pot Pie is a comforting and delicious twist on a classic favorite. Featuring tender chicken and mixed vegetables in a creamy sauce, topped with cheesy, garlicky biscuit dough, it’s perfect for cozy family dinners.

Ingredients

• 3 cups cooked chicken, diced (rotisserie chicken works well)
• 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

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: 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 thoroughly combined.
3. Step 3: Transfer the filling to your casserole or pie dish, spreading it evenly.
4. Step 4: 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.
5. Step 5: Stir in the shredded cheddar cheese and garlic powder. Gradually add the milk, mixing just until combined. Do not overmix.
6. Step 6: Drop spoonfuls of the biscuit dough over the chicken filling, making sure to cover it evenly.
7. Step 7: Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
8. Step 8: Allow to cool for a few minutes before serving.

Tips & Variations

• Use rotisserie chicken to save prep time without sacrificing flavor.
• Add a pinch of paprika or cayenne to the biscuit topping for a subtle smoky heat.
• Swap out mixed vegetables for fresh or seasonal veggies like green beans or mushrooms.
• For a dairy-free option, substitute the butter and milk in the biscuit dough with plant-based alternatives.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to preserve the biscuit topping’s texture. Avoid microwaving to prevent the biscuits from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cooked chicken?

Yes, you can use frozen cooked chicken if it’s fully thawed before mixing it into the filling to ensure even cooking and proper texture.

Can I make this recipe ahead of time?

Yes, assemble the pot pie without baking, cover tightly, and refrigerate for up to 24 hours. When ready, bake according to the instructions, adding a few extra minutes to the baking time if needed.

Red Lobster-Inspired Chicken Pot Pie with Fluffy Biscuit Topping Recipe

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4.6 from 79 reviews

This Red Lobster Biscuits Chicken Pot Pie recipe combines tender cooked chicken and mixed vegetables in a creamy filling, topped with a cheesy garlic biscuit crust inspired by the famous Red Lobster biscuits. It’s a comforting, savory casserole perfect for cozy dinners.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Filling

• 3 cups cooked chicken, diced (You can use rotisserie chicken to save time.)
• 1 cup frozen mixed vegetables (Peas, carrots, and corn.)
• 1 cup cream of chicken soup
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 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

Instructions

1. Preheat oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking your pot pie evenly.
2. Prepare filling: 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 thoroughly to create a creamy, flavorful filling.
3. Transfer filling: Pour and spread the chicken mixture evenly into your casserole or pie dish, forming a base for the biscuit topping.
4. Make biscuit dough: In a separate bowl, whisk together the flour, baking powder, and salt. Cut in the cold cubed butter using a pastry cutter or two forks until the mixture resembles coarse crumbs.
5. Add cheese and garlic: Stir in the shredded cheddar cheese and garlic powder to the crumb mixture. Gradually add the milk while mixing gently until just combined—avoid overmixing to keep biscuits tender.
6. Top the filling: Drop spoonfuls of the biscuit dough evenly over the chicken filling, covering the surface thoroughly to create a thick, fluffy crust once baked.
7. Bake: Place the dish in the preheated oven and bake for 30 minutes, or until the biscuit topping turns golden brown and the filling becomes bubbly.
8. Cool and serve: Allow the pot pie to cool for a few minutes before serving to let the filling set slightly and ensure safe, warm servings.

Notes

• Using rotisserie chicken saves time without sacrificing flavor.
• Do not overmix the biscuit dough to keep the topping light and fluffy.
• You can swap mixed vegetables for fresh diced carrots, peas, and corn if preferred.
• The garlic powder in the biscuit topping gives a signature Red Lobster biscuit flavor.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.

Keywords: chicken pot pie, Red Lobster biscuits, biscuit topping, creamy chicken casserole, comfort food, cheesy biscuits, easy dinner recipe