Why Make This Recipe
This Red Lobster Biscuit Chicken Pot Pie combines two beloved dishes into one delicious meal. With a creamy chicken filling and a fluffy, cheesy biscuit topping inspired by Red Lobster’s famous biscuits, it’s comforting, easy to make, and perfect for sharing with family and friends. Plus, using rotisserie chicken and frozen vegetables means you can whip it up quickly on a busy weeknight!
How to Make Red Lobster Biscuit Chicken Pot Pie
Ingredients:
- 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 (For filling and biscuit topping.)
- 1 teaspoon onion powder
- To taste salt and pepper
- 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 a Red Lobster touch.)
Directions:
- Preheat your oven to 375°F (190°C).
- 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.
- Transfer the filling to your 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. Do not 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 Serve Red Lobster Biscuit Chicken Pot Pie
Serve your delicious pot pie hot from the oven. It pairs well with a light salad or some steamed vegetables. You can also enjoy it on its own as a hearty meal.
How to Store Red Lobster Biscuit Chicken Pot Pie
If you have leftovers, let the pot pie cool completely before covering it. Store it in an airtight container in the refrigerator for up to 3 days. You can reheat it in the oven or microwave when you’re ready to enjoy it again.
Tips to Make Red Lobster Biscuit Chicken Pot Pie
- For a quicker prep time, use store-bought rotisserie chicken.
- Fresh veggies can be used instead of frozen if you prefer.
- To enhance flavor, consider using different types of cheese in the biscuit topping.
- If you want a little more crunch, sprinkle some breadcrumbs on top of the biscuit layer before baking.
MEAL PREP & MAKE-AHEAD TIPS
THIS RED LOBSTER BISCUIT CHICKEN POT PIE IS PERFECT FOR MEAL PREP OR MAKE-AHEAD DINNERS. YOU CAN MIX THE CHICKEN FILLING A DAY IN ADVANCE, SPREAD IT INTO YOUR CASSEROLE DISH, COVER, AND KEEP IT IN THE FRIDGE. WHEN YOU’RE READY TO BAKE, WHIP UP THE BISCUIT TOPPING, DROP IT OVER THE CHILLED FILLING, AND BAKE AS DIRECTED (ADDING A FEW EXTRA MINUTES IF NEEDED). YOU CAN ALSO BAKE THE POT PIE COMPLETELY, LET IT COOL, AND PORTION IT INTO INDIVIDUAL CONTAINERS FOR EASY LUNCHES THROUGHOUT THE WEEK. JUST REHEAT IN THE OVEN OR MICROWAVE UNTIL WARM AND BUBBLY FOR A QUICK, COZY MEAL.
Variation
You can easily customize this recipe by adding your favorite herbs or spices, such as thyme or rosemary, to the filling. Additionally, feel free to swap out the mixed vegetables for other options like broccoli or green beans.
FAQs
CAN I FREEZE THE RED LOBSTER BISCUIT CHICKEN POT PIE?
YES, YOU CAN FREEZE THIS POT PIE, AND IT FREEZES QUITE WELL. FOR BEST RESULTS, ASSEMBLE THE FILLING AND BISCUIT TOPPING IN YOUR BAKING DISH, THEN WRAP THE ENTIRE DISH TIGHTLY IN PLASTIC WRAP AND A LAYER OF FOIL. FREEZE FOR UP TO 2 MONTHS. WHEN YOU’RE READY TO BAKE, THAW IT OVERNIGHT IN THE REFRIGERATOR, REMOVE THE PLASTIC, KEEP THE FOIL ON TOP, AND BAKE UNTIL HOT AND BUBBLY, REMOVING THE FOIL TOWARD THE END TO LET THE BISCUITS BROWN. YOU CAN ALSO FREEZE LEFTOVER BAKED POT PIE IN INDIVIDUAL PORTIONS FOR EASY REHEATABLE MEALS.CAN I USE DIFFERENT MEATS?
ABSOLUTELY! THIS RECIPE IS VERY FLEXIBLE WHEN IT COMES TO PROTEIN. LEFTOVER TURKEY (ESPECIALLY AFTER THE HOLIDAYS) WORKS BEAUTIFULLY AND TURNS THIS INTO A TURKEY POT PIE WITH A FUN BISCUIT TWIST. YOU CAN ALSO USE DICED HAM OR COOKED GROUND CHICKEN OR BEEF—JUST MAKE SURE ANY RAW MEAT IS COOKED THROUGH AND SEASONED BEFORE ADDING IT TO THE FILLING. WHATEVER MEAT YOU CHOOSE, AIM FOR BITE-SIZED PIECES SO THEY DISTRIBUTE EVENLY THROUGH THE CREAMY BASE.HOW CAN I MAKE THE BISCUIT TOPPING FLUFFIER?
TO GET FLUFFY, TENDER BISCUITS, KEEP YOUR BUTTER COLD AND HANDLE THE DOUGH AS LITTLE AS POSSIBLE. CUT THE BUTTER INTO THE FLOUR UNTIL YOU HAVE SMALL, PEA-SIZED PIECES—THESE LITTLE BITS OF BUTTER HELP CREATE LIFT AND FLAKY POCKETS AS THEY MELT IN THE OVEN. MIX IN THE MILK JUST UNTIL THE DOUGH COMES TOGETHER; OVERMIXING CAN MAKE THE TOPPING DENSE. IF YOU WANT EVEN MORE LIFT AND FLAVOR, YOU CAN SUBSTITUTE BUTTERMILK FOR THE MILK AND CHILL THE DOUGH FOR 10–15 MINUTES BEFORE DROPPING IT OVER THE FILLING.
Red Lobster Biscuit Chicken Pot Pie
Ingredients
For the Chicken Filling
- 3 cups cooked chicken, diced (You can use rotisserie chicken to save time.) Rotisserie chicken can speed up the process.
- 1 cup frozen mixed vegetables (Peas, carrots, and corn.) Feel free to substitute fresh vegetables if preferred.
- 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
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 a Red Lobster touch.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- 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.
- Transfer the filling to your casserole or pie dish, spreading it evenly.
Biscuit Topping
- 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. Do not overmix.
- Drop spoonfuls of the biscuit dough over the chicken filling, making sure to cover it evenly.
Baking
- 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.