There’s something so comforting about a warm pot pie, especially when it’s filled with tender chicken, veggies, and topped with deliciously fluffy biscuits. Imagine returning home after a long day, and the aroma of this Red Lobster Biscuit Chicken Pot Pie fills your kitchen. It’s like a warm hug in a bowl. Plus, it’s simple enough for anyone to make, and the best part? You can whip it all together in no time, especially with leftover rotisserie chicken!

why make this recipe

This dish is a true crowd-pleaser. You get all the cozy vibes of a classic chicken pot pie, but with a twist that makes it extra special. The biscuits on top are inspired by the famous Red Lobster biscuits rich, cheesy, and oh-so-fluffy. Every bite is a mix of savory filling and buttery biscuit goodness. It’s perfect for family dinners or feeding friends on a chilly evening. Plus, it’s a one-dish wonder! Who doesn’t love that?

how to make Red Lobster Biscuit Chicken Pot Pie

Ready to dive in? Grab your ingredients, and let’s get cooking!

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.)

Red Lobster Biscuit Chicken Pot Pie

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 this dish straight from the oven. The golden biscuits will be irresistible! You can pair it with a simple side salad or some crusty bread for a full meal. Don’t forget to bring out the extra melted butter for drizzling over those biscuits it takes it to the next level!

how to store Red Lobster Biscuit Chicken Pot Pie

If you happen to have leftovers (which is rare!), store them in an airtight container in the fridge. It keeps well for about 3-4 days. Just reheat in the oven or microwave until warm and gooey again. Just a quick note: the biscuits are best served fresh, so they may lose a little of that fluffiness when reheated.

tips to make Red Lobster Biscuit Chicken Pot Pie

For a richer flavor, feel free to add some fresh herbs, like thyme or parsley, into the filling.
You can switch up the veggies based on what you have on hand. Broccoli or green beans work great in this dish too.
Make sure your butter is cold for the biscuit topping. It helps create those lovely, flaky layers.

variation (if any)

If you’d like to make it a veggie pot pie, simply replace the chicken with a mix of hearty vegetables like mushrooms, zucchini, and bell peppers. Adjust the cream of chicken soup to a veggie broth for a delicious vegetarian option.

FAQs

Red Lobster Biscuit Chicken Pot Pie

Can I use frozen chicken instead of cooked chicken?

Absolutely! Just cook it through first. You can bake, boil, or pan-sear it before dicing.

Can I make this dish ahead of time?

Yes, you can prepare the filling and biscuit dough in advance. Just assemble it and pop it in the oven when you’re ready to bake!

Can I freeze this pot pie before baking?

Yes! Feel free to assemble it, cover it tightly, and freeze it. Just add a few extra minutes to the bake time if you’re baking from frozen.

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