If you’re craving comfort food that brings a taste of the coast right to your kitchen, Red Lobster Biscuit Chicken Pot Pie is the answer! Picture this: tender chicken enveloped in a creamy, savory filling and topped off with fluffy, cheesy biscuits that bake to golden perfection. This dish is the ultimate crowd-pleaser, perfect for a cozy weeknight dinner or to impress your family on special occasions.
Why you’ll love this dish
This Red Lobster-inspired chicken pot pie is not only a delightful nod to the beloved restaurant chain, but it’s also incredibly easy to whip up at home! It’s a one-dish wonder that combines protein, vegetables, and a creamy sauce, making it a nutritious and filling meal. Here are a few reasons you should try this recipe:
"This pot pie is a game-changer! The biscuit topping is so buttery and flaky, and the creamy filling brings back all the nostalgia of my favorite Red Lobster meals!" – Happy Home Cook
Family-friendly and budget-conscious, this dish allows you to use leftover chicken and frozen veggies, cutting down on prep time without skimping on flavor. It’s an excellent choice for weeknight dinners or even casual gatherings. Plus, it’s a unique and delicious way to enjoy the flavors of the restaurant without ever leaving your home.
Preparing Red Lobster Biscuit Chicken Pot Pie
Making the Red Lobster Biscuit Chicken Pot Pie involves a few straightforward steps, and the end result is totally worth it! Here’s what you can expect while cooking:
- Start by preparing your creamy filling, mixing together diced chicken, veggies, and soup until smooth and blended.
- For the biscuit topping, combine the dry ingredients, cut in the butter, and fold in the cheesy goodness.
- Layer the biscuit dough over the chicken filling, and pop it in the oven to bake until golden brown and bubbly.
It’s as simple as that! Ready to dive into the details?
What you’ll need
To ensure your pot pie turns out perfectly, gather the following ingredients:
- 3 cups cooked chicken, diced
- 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)
Feel free to swap the frozen veggies for any of your favorites, or use leftover roasted vegetables if you have them on hand!
Step-by-step instructions
Now, let’s get into how to bring this delicious dish to life.
- 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 until everything is evenly coated, then spread the filling into your casserole or pie dish.
- 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 and mix just until combined, being careful not to overmix.
- Drop spoonfuls of the biscuit dough over the chicken filling, spreading it as evenly as you can to cover.
- Bake in your preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbling.
- Allow to cool for a few minutes before serving!
Best ways to enjoy it
Serving this Red Lobster Biscuit Chicken Pot Pie is simple yet rewarding. It’s best enjoyed warm right out of the oven, allowing everyone to dig into the hearty filling and fluffy biscuits. Think about pairing it with:
- A fresh garden salad for a refreshing crunch
- Steamed green beans or broccoli for a pop of color and nutrition
- A side of garlic bread to soak up any delicious sauce left on the plate
Don’t forget a little garnish of fresh parsley for that restaurant-style touch!
Storage and reheating tips
If you find yourself with leftovers (which is quite possible because it’s that good), here’s how to store it safely:
- Refrigeration: Store any leftovers in an airtight container in the fridge, where they’ll last up to 3-4 days.
- Freezing: For longer storage, you can freeze individual portions. Just freeze in airtight containers or freezer bags for up to 3 months.
- Reheating: To reheat, place in an oven preheated to 350°F (175°C) until heated through. You can also microwave individual servings, but the topping may not retain its crispiness.
Helpful cooking tips
- Cold Butter: Using cold butter is key to achieving a flaky biscuit topping, so don’t let it sit out too long.
- Mixing Dough: Be cautious not to overmix your biscuit dough for the best texture. It should be just combined and a little shaggy.
- Leftover Chicken: This recipe is perfect for using up leftover rotisserie chicken or any other cooked chicken you may have.
Creative twists
Feel free to get creative with this pot pie! Here are some variations to consider:
- Herb Variations: Add fresh herbs like thyme or rosemary to the filling for an aromatic boost.
- Different Cheeses: Swap out cheddar for mozzarella or pepper jack for a different flavor profile.
- Vegetarian Option: Substitute chicken with hearty vegetables like mushrooms and zucchini, and use vegetable broth to keep it plant-based.
Common questions
- How long does it take to make? Preparation takes about 15 minutes, and baking takes 30 minutes. In total, you can have this meal ready in under an hour!
- Can I use fresh vegetables instead of frozen? Absolutely! Just be sure to cook them slightly before adding to the filling to ensure they’re tender.
- What’s the best way to reheat leftovers? The oven method is best for reheating, as it preserves the biscuit topping’s texture.
Enjoy your delicious Red Lobster Biscuit Chicken Pot Pie, and watch it bring smiles to the dinner table!
PrintRed Lobster Biscuit Chicken Pot Pie
A comforting chicken pot pie inspired by Red Lobster, featuring tender chicken, savory vegetables, and fluffy, cheesy biscuits on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free (if using gluten-free flour)
Ingredients
- 3 cups cooked chicken, diced
- 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)
Instructions
- 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 and spread the filling into a casserole or pie dish.
- 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, then gradually add the milk and mix until just combined.
- Drop spoonfuls of the biscuit dough over the chicken filling, spreading it evenly to cover.
- Bake for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbling.
- Allow to cool for a few minutes before serving.
Notes
Using cold butter is key for a flaky biscuit topping. Be careful not to overmix the biscuit dough.