Why Make This Recipe

This Red Lobster Biscuit Chicken Pot Pie is a wonderful way to bring comfort food right to your table. With a creamy filling and fluffy biscuit topping, it combines two beloved dishes into one fantastic meal. Whether you’re looking to impress family or need a hearty dish for a cozy night in, this recipe shines. Using simple ingredients like cooked chicken and frozen veggies, you can prepare a dish that tastes delightful and feels like a warm hug. The addition of the famous Red Lobster-style biscuits adds a unique twist that elevates this classic pot pie. Everyone will love the soft, buttery biscuits that pair perfectly with the creamy filling.

This recipe is not just easy to make but also allows for some flexibility with ingredients, making it approachable even for beginner cooks. It’s a great way to save time in the kitchen while still serving up a homemade meal that tastes like you spent all day preparing it. So roll up your sleeves and get ready to create a dish that will surely delight!

How to Make Red Lobster Biscuit Chicken Pot Pie

Creating this delicious Red Lobster Biscuit Chicken Pot Pie is a straightforward process that anyone can handle. Follow these simple steps to make your own at home.

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.)

Directions:

Start by preheating your oven to 375°F (190°C). This is an important step because a properly heated oven helps ensure even cooking.
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 everything until well combined.
Once your filling is ready, transfer it to a casserole or pie dish. Spread the filling evenly in the dish so that every bite will have enough chicken and vegetables.
In another bowl, whisk together the flour, baking powder, and salt for the biscuit topping. Once mixed, cut in the cold, cubed butter. You can use a fork or a pastry cutter to help break the butter into small pieces.
The mixture should resemble coarse crumbs when you are finished cutting in the butter. Next, stir in the shredded cheddar cheese and the garlic powder for that distinctive flavor.
Gradually add the milk to the mixture. Mix just until everything is combined. Be careful not to overmix, as this can make your biscuits tough.
Now it’s time to complete the dish! Drop spoonfuls of the biscuit dough over the chicken filling. Spread them out evenly, making sure to cover the filling as best as you can.
Bake the entire dish in your preheated oven for 30 minutes. Watch as the biscuit topping turns golden brown and the filling bubbles around the sides.
Once done, remove the pot pie from the oven and allow it to cool for a few minutes. This cooling stage is important as it allows the filling to set slightly, making serving easier.

How to Serve Red Lobster Biscuit Chicken Pot Pie

When serving your Red Lobster Biscuit Chicken Pot Pie, consider plating it directly from the casserole dish. Use a large serving spoon to scoop out portions, ensuring everyone gets a good balance of both filling and biscuit topping.

For a complete meal, pair your pot pie with a simple side salad or steamed vegetables. A refreshing green salad can cut through the creaminess of the pie and add a crunch that contrasts nicely with the softness of the biscuit topping. You can also serve it with a side of butter for anyone who wants an extra indulgent touch.

This dish is best enjoyed fresh, but you can also store leftovers in the refrigerator for up to three days. Reheat in the oven for the best results, as it helps maintain the biscuit’s texture.

How to Store Red Lobster Biscuit Chicken Pot Pie

Proper storage of your leftover pot pie is essential to keep it fresh for your next meal. Allow the pot pie to cool completely at room temperature before covering or placing it in the fridge.

You can use an airtight container or cover the casserole dish tightly with plastic wrap or aluminum foil. Store it in the refrigerator for up to three days. If you would like to keep it for a more extended period, consider freezing it. To freeze, make sure the pot pie is completely cooled and wrap it tightly in plastic wrap, followed by aluminum foil.

It’s advisable to consume frozen pot pie within two to three months for the best flavor. To reheat, let it thaw in the refrigerator overnight before baking in the oven until heated through.

Tips to Make Red Lobster Biscuit Chicken Pot Pie

Use Rotisserie Chicken: To save time, opt for store-bought rotisserie chicken instead of cooking your chicken from scratch. It’s an excellent time-saver and adds robust flavor.
Customize the Vegetables: Feel free to use any vegetables you have on hand. The frozen mixed vegetables work well, but fresh or other frozen options can also be used.
Check for Seasoning: Before adding the filling to your dish, taste it to check for enough salt and pepper. Everyone’s preference is different, and you can adjust accordingly.
Don’t Overmix the Biscuit Dough: When combining the biscuit ingredients, mix gently. Overmixing can lead to tough biscuits, which is the opposite of what you want.
Add Extra Cheese: If you love cheese, you can increase the amount of shredded cheddar in the biscuit topping for an even cheesier effect.

Variation

You can personalize the Red Lobster Biscuit Chicken Pot Pie to suit your taste. Here are a few suggestions:

Add herbs: Consider adding fresh or dried herbs like thyme, rosemary, or parsley to the filling for an extra layer of flavor.
Different Proteins: Instead of chicken, try using turkey or even shredded ham. These alternatives lend a unique twist to the classic recipe.
Vegetarian Option: For a vegetarian twist, eliminate the chicken and add more vegetables. Mushrooms, spinach, and broccoli are great additions.

FAQs

1. Can I make this pot pie ahead of time?

Yes, you can prepare the filling and biscuit topping and store them separately in the refrigerator. Assemble and bake just before you’re ready to serve.

2. How can I reheat the leftovers?

To reheat, preheat your oven to 350°F (175°C) and place the pot pie in the oven for about 15-20 minutes, or until heated through. You can also microwave individual portions for quick reheating.

3. Can I freeze this dish?

Absolutely! Just make sure it’s completely cooled before wrapping for the freezer. It can be stored for up to three months. Thaw overnight in the fridge before baking.

Enjoy your homemade Red Lobster Biscuit Chicken Pot Pie! It’s a meal that brings everyone together with its comforting flavors and satisfaction.

Red Lobster Biscuit Chicken Pot Pie

Author: mohamed175
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: None

Print Recipe

Description

A comforting dish that combines a creamy chicken pot pie with fluffy Red Lobster-style biscuits for a delightful meal.

Ingredients

Scale

3 cups cooked chicken, diced (use rotisserie chicken for time-saving)
1 cup frozen mixed vegetables (peas, carrots, and corn)
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 (for biscuit topping)

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 well combined.
Transfer the filling to a casserole or pie dish and spread it evenly.
In another bowl, whisk together the flour, baking powder, and salt. Cut in the cold, cubed butter until it resembles coarse crumbs.
Stir in the shredded cheddar cheese and garlic powder.
Gradually add the milk and mix just until combined. Avoid overmixing.
Drop spoonfuls of the biscuit dough over the chicken filling, covering it evenly.
Bake in the preheated oven for 30 minutes until the biscuit topping is golden brown and filling is bubbling.
Let cool for a few minutes before serving.

Notes

Store leftovers in the refrigerator for up to three days or freeze for up to three months. Reheat in the oven for best results.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 5g
Sodium: 450mg
Fat: 21g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 20g
Cholesterol: 60mg

Keywords: chicken pot pie, comfort food, Red Lobster biscuits, easy recipe, hearty meal