Red Lobster Biscuit Chicken Pot Pie

why make this recipe

This dish mixes a warm chicken filling with Red Lobster-style cheesy biscuits on top. It tastes rich and comforting. You can make it with simple canned soup and frozen vegetables. If you like easy chicken meals, see this 5-ingredient chicken crock pot recipes for more simple ideas.

introduction

Red Lobster Biscuit Chicken Pot Pie uses tender chicken, mixed veggies, a creamy base, and a cheddar-biscuit topping. It cooks in one dish and feeds a family. The biscuit top gets golden and the filling bubbles. This recipe makes a cozy weeknight meal.

how to make Red Lobster Biscuit Chicken Pot Pie

Follow the steps below and the Directions section for a clear build. Preheat the oven, mix the filling, spread it in a dish, make the biscuit dough, and drop it on top. Bake until brown and bubbly. If you want a variant with pasta-style comfort, try ideas from this classic chicken pot pie pasta.

Ingredients :

• 3 cups cooked chicken, diced
• 1 cup frozen mixed vegetables (peas, carrots, 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 biscuit topping)

Directions :

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 well.
3. Transfer the filling to a casserole or pie dish, spreading it evenly.
4. In another bowl, whisk together flour, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs.
5. Stir in shredded cheddar cheese and extra garlic powder. Gradually add milk, mixing gently until combined.
6. Spoon the biscuit dough over the filling, covering it evenly.
7. Bake for about 30 minutes, until the biscuit topping is golden brown and filling is bubbling.
8. Let it cool for a few minutes before serving.

how to serve Red Lobster Biscuit Chicken Pot Pie

Serve hot from the oven. Cut into squares or scoop into bowls. A simple green salad or steamed broccoli pairs well. Add a small spoon of hot sauce if you like heat.

how to store Red Lobster Biscuit Chicken Pot Pie

Cool to room temperature. Cover the dish with foil or put portions in airtight containers. Store in the fridge for up to 3 days. To freeze, wrap tightly and freeze up to 2 months. Reheat in a 350°F (175°C) oven until hot, about 20–30 minutes from chilled.

tips to make Red Lobster Biscuit Chicken Pot Pie

• Use cooked chicken from a rotisserie or leftover roast for fast prep.
• Keep butter cold when making biscuits for a flakier top.
• Do not overmix the biscuit dough; stir until just combined.
• If the top browns too fast, cover loosely with foil partway through baking. See a different chicken flavor idea like chipotle honey chicken for sauce inspiration.
• Let the pie rest 5 minutes so the filling sets and is easier to serve.

variation (if any)

• Swap cream of chicken with cream of mushroom for a deeper flavor.
• Add diced potatoes or swap mixed vegetables for green beans and corn.
• Use plain biscuits or add extra cheddar to the biscuit dough.
• For a lighter version, reduce butter in biscuits and use low-fat milk and soup.

FAQs

Q: Can I use frozen cooked chicken?
A: Yes. Thaw and drain before adding to the filling.

Q: Can I make this in advance?
A: Yes. Assemble the pie, cover, and refrigerate. Bake within 24 hours. You may need a few extra minutes in the oven.

Q: Can I make smaller individual servings?
A: Yes. Use ramekins and reduce baking time slightly. Watch until biscuits are golden and filling bubbles.

Q: Is there a gluten-free option?
A: Use a gluten-free flour blend and a gluten-free baking powder. Texture may change.

Q: Can I skip the cheese in the biscuit?
A: Yes. The biscuits will be milder but still tasty.

Conclusion

For a full online version and another view of this idea, see the recipe at Chicken Pot Pie With Red Lobster Biscuits – Merry About Town.

Red Lobster Biscuit Chicken Pot Pie

A cozy weeknight meal that combines tender chicken and mixed veggies with a creamy base and a cheesy biscuit topping, all cooked in one dish.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 450

Ingredients Method Notes

Ingredients

  

Filling

• 3 cups cooked chicken, diced Use rotisserie or leftover roast chicken for quicker prep.
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1 cup cream of chicken soup Can swap with cream of mushroom for deeper flavor.
• 1 teaspoon garlic powder For filling and biscuit topping.
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1/2 cup chicken broth

Biscuit Topping

• 2 1/2 cups all-purpose flour Can use gluten-free flour blend as an alternative.
• 1 tablespoon baking powder Ensure it's fresh for best results.
• 1 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed Keep butter cold for flakier biscuits.
• 1 cup shredded cheddar cheese Can add extra for a cheesier topping.
• 3/4 cup milk For a lighter version, use low-fat milk.
• 1 tablespoon garlic powder For biscuit topping.

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 well.
3. Transfer the filling to a casserole or pie dish, spreading it evenly.

Biscuit Making

1. In another bowl, whisk together flour, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs.
2. Stir in shredded cheddar cheese and extra garlic powder.
3. Gradually add milk, mixing gently until combined.

Baking

1. Spoon the biscuit dough over the filling, covering it evenly.
2. Bake for about 30 minutes, until the biscuit topping is golden brown and the filling is bubbling.
3. Let it cool for a few minutes before serving.

Notes

For serving, cut into squares or scoop into bowls. Pairs well with a green salad or steamed broccoli. For storage, cool to room temperature and store in the fridge for up to 3 days or freeze for up to 2 months. Reheat in a 350°F (175°C) oven until hot, about 20–30 minutes from chilled.