Red 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
Scale
- 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.
Find it online: https://www.recipeflo.com/red-lobster-biscuit-chicken-pot-pie/