There’s something undeniably comforting about a homemade pot pie, and when you combine it with the beloved buttery goodness of Red Lobster biscuits, you’re in for a treat! Imagine a cozy evening filled with the delightful aroma of chicken, vegetables, and cheddar cheese wafting through your kitchen. This Red Lobster Biscuit Chicken Pot Pie is not only hearty but also transports you to that warm and fuzzy place with every delicious bite. Perfect for weeknight dinners or family gatherings, this dish takes the classic comfort food to a whole new level, making it a must-try for anyone who appreciates a creamy chicken filling and fluffy biscuit topping.
Reasons to fall in love with this dish
This recipe stands out for several reasons. First and foremost, it combines the rich flavors of a traditional chicken pot pie with the iconic taste of Red Lobster’s famous biscuits, creating a fusion that tantalizes the taste buds. It’s quick to prepare, which makes it ideal for busy weeknights or last-minute meal plans. Budget-friendly and made with ingredients you likely already have in your pantry, this dish is a practical and delicious solution to mealtime dilemmas. Moreover, it’s truly kid-approved—who can resist cheesy biscuits and a creamy filling?
“My family couldn’t get enough of this dish! It was a hit at dinner, and the leftovers were even better the next day!”
Step-by-step overview
Ready to create a hearty meal that everyone will love? Making Red Lobster Biscuit Chicken Pot Pie is a simple process that follows a few easy steps. You’ll start by preparing the creamy chicken filling before whipping up the delightful biscuit topping, which will create a beautiful golden crust in the oven. Don’t worry; I’ll break it all down for you!
What you’ll need
Here’s your ingredient lineup for this comforting dish:
- 3 cups cooked chicken, diced (Rotisserie chicken works wonders here! Save time.)
- 1 cup frozen mixed vegetables (Think peas, carrots, and corn.)
- 1 cup cream of chicken soup
- 1 teaspoon garlic powder (Both in the 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 (Make sure it’s cold and cubed!)
- 1 cup shredded cheddar cheese
- 3/4 cup milk
- 1 tablespoon garlic powder (This adds that signature Red Lobster flair.)
Directions to follow
- 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 everything is thoroughly combined.
- Transfer this filling mixture 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 additional garlic powder. Gradually add the milk, mixing just until combined. Remember, do not overmix!
- Drop spoonfuls of the biscuit dough over the chicken filling, ensuring it’s covered evenly.
- Bake in the preheated oven for about 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
- Allow to cool for a few minutes before serving.
Best ways to enjoy it
When it comes to serving your Red Lobster Biscuit Chicken Pot Pie, consider garnishing it with fresh herbs like parsley or chives for an added pop of color and flavor. This dish pairs beautifully with a light side salad or steamed green beans, which help balance the richness of the pie. For a truly indulgent experience, serve it with some extra cheesy garlic bread on the side!
How to store & freeze
To keep your leftovers fresh, allow the pot pie to cool completely before storing it in an airtight container. It can be kept in the refrigerator for up to three days. If you want to enjoy it later, you can freeze it for up to two months. Just make sure to let it thaw overnight in the fridge before reheating. When reheating, a good rule of thumb is to cover it loosely with foil to prevent the biscuit topping from becoming too brown.
Helpful cooking tips
- Using rotisserie chicken is a game changer; it cuts down on prep time and still delivers incredible flavor.
- Don’t skip the garlic powder in the biscuit topping—it’s essential for that delightful Red Lobster taste.
- If your filling seems too thick, feel free to add a little more chicken broth until you get that perfect consistency.
Flavor swaps
Feel free to get creative! You can easily make this dish vegetarian by using a hearty vegetable broth and substituting the chicken for chickpeas or mushrooms. Want a kick? Try adding diced green chilies or even a splash of hot sauce to the filling to spice things up. Also, exploring different cheese options can lead to some delicious experiments, so don’t hesitate to try pepper jack or mozzarella!
Common questions
- How long does this take to prepare? The entire cooking process takes about 10 minutes of prep and 30 minutes of baking.
- Can I substitute the cream of chicken soup? Yes! If you’re looking for a lighter option, try using a cream of mushroom soup or homemade cream sauce instead.
- Is this dish suitable for freezing? Absolutely! Just be sure to cool it completely and store it in an airtight container for perfect freezing.
- Can I use fresh vegetables instead of frozen? Yes, fresh vegetables can be used, but you’ll need to chop and possibly sauté them beforehand to ensure they cook properly in the pie.
Indulging in this Red Lobster Biscuit Chicken Pot Pie is a delightful way to mix familiar flavors with a new twist, making every meal a memorable one. Happy cooking!
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Red Lobster Biscuit Chicken Pot Pie
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: None
Description
A comforting fusion of classic chicken pot pie and buttery Red Lobster biscuits, perfect for weeknight dinners and family gatherings.
Ingredients
- 3 cups cooked chicken, diced
- 1 cup frozen mixed vegetables
- 1 cup cream of chicken soup
- 1 teaspoon garlic powder
- 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
Instructions
- 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 everything is thoroughly combined.
- Transfer the filling mixture 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 additional garlic powder. Gradually add the milk, mixing just until combined. Do not overmix!
- Drop spoonfuls of the biscuit dough over the chicken filling, ensuring it’s covered evenly.
- Bake in the preheated oven for about 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
- Allow to cool for a few minutes before serving.
Notes
Garnish with fresh herbs like parsley or chives for added flavor. Pairs well with a light side salad or steamed green beans.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American