Why Make This red lobster biscuit chicken pot pie
This red lobster biscuit chicken pot pie brings together two beloved comfort foods: the classic chicken pot pie and the iconic Red Lobster biscuits. Not only is it a delightful twist on both favorites, but it also serves as a hearty and satisfying meal that will make your family feel right at home. The creamy chicken filling, paired with the fluffy and flavorful biscuit topping, creates an unforgettable dining experience. It’s perfect for cooler weather, weekend dinners, or whenever you’re craving something warm and comforting. Plus, it’s a fantastic way to use up leftover chicken, making it both delicious and efficient.
How to Make red lobster biscuit chicken pot pie
Making this red lobster biscuit chicken pot pie is simple and straightforward, even for novice cooks. Start by gathering all your ingredients, which maximize flavor while minimizing prep time. The key steps involve preparing the creamy filling and the biscuit topping, then assembling the two before they bake together in a cozy embrace. You’ll appreciate how the comforting aroma fills your kitchen as it bakes, enticing everyone to the table in anticipation of a delicious meal.
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
- 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 a Red Lobster touch.)
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 the additional garlic powder. Gradually add the milk, mixing just until combined. Avoid overmixing to keep your biscuits light and fluffy.
- 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, enjoying the delicious aroma that fills your home.
Nutritional Information
Per serving (assuming 6 servings):
- Calories: 430
- Total Fat: 22g
- Saturated Fat: 12g
- Cholesterol: 65mg
- Sodium: 810mg
- Total Carbohydrates: 38g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 22g
How to Serve red lobster biscuit chicken pot pie
Serve this comforting dish hot, straight from the oven. It pairs wonderfully with a side salad or steamed vegetables for those looking to balance the meal with some greens. Consider garnishing with fresh parsley or chives for a pop of color and freshness. For a cozy touch, serve it in individual ramekins, perfect for a family night in or entertaining guests.
How to Store red lobster biscuit chicken pot pie
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply pop it in the oven at 350°F (175°C) until warmed through. If you want to keep it for longer, you can freeze it before baking. Wrap it tightly in plastic wrap and then in aluminum foil. It will keep in the freezer for about 2-3 months. Just make sure to bake it straight from the freezer, adding a few extra minutes to the baking time.
Expert Tips for Perfect red lobster biscuit chicken pot pie
- Rotisserie Chicken: Using rotisserie chicken saves time and adds a depth of flavor. If you’re cooking from scratch, season your chicken well to enhance the overall taste.
- Biscuit Texture: To achieve the lightest biscuits, be cautious not to overmix the dough – mix until just combined.
- Broth Option: Feel free to use low-sodium chicken broth for a healthier option.
- Cheese Choices: Substitute cheddar with your favorite cheese like Monterey Jack or a blend for a different flavor profile.
- Vegetable Varieties: You can add fresh vegetables such as mushrooms, bell peppers, or green beans for an extra crunch and color.
Delicious Variations
- Seafood Twist: Swap the chicken for shrimp or crab meat for a great seafood option.
- Spice it Up: Add diced jalapeños or cayenne pepper for a kick of heat.
- Herbed Variation: Replace half the garlic powder with Italian seasoning for a herby flavor profile.
- Vegetarian Version: Use hearty vegetables like zucchini and mushrooms in place of chicken, along with vegetable broth.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare the filling and biscuit batter ahead. Store them separately in the refrigerator and assemble just before baking for the best texture.How do I reheat leftovers?
The best way to reheat leftover pot pie is in the oven at 350°F (175°C) for about 20-25 minutes until heated through. Alternatively, you can microwave portions for 2-3 minutes, but the biscuit may lose its crispness.What can I serve with red lobster biscuit chicken pot pie?
A refreshing green salad or roasted vegetables make excellent sides. For something heartier, consider garlic bread or mashed potatoes.
Conclusion
Red lobster biscuit chicken pot pie is a comforting and delicious dish that combines savory chicken and hearty biscuits into a family favorite. Its versatility allows for simple swaps and variations, making it suitable for any palate. We invite you to try this recipe and make it your own. Don’t hesitate to share your experiences or variations with us in the comments! Happy cooking!
Red Lobster Biscuit Chicken Pot Pie
Ingredients
Method
- 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 the additional garlic powder. Gradually add the milk, mixing just until combined. Avoid overmixing to keep your biscuits light and fluffy.
- 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.