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Red Lobster Biscuit Chicken Pot Pie

This dish combines two beloved comfort foods: classic chicken pot pie and iconic Red Lobster biscuits, creating a hearty meal perfect for cooler weather.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 430
Ingredients Method Notes

Ingredients
  

Filling 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
Biscuit Topping Ingredients
  • 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.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. 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.
  3. Transfer the filling to your casserole or pie dish, spreading it evenly.
Biscuit Preparation
  1. 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.
  2. 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.
Assembly and Baking
  1. Drop spoonfuls of the biscuit dough over the chicken filling, making sure to cover it evenly.
  2. Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
  3. Allow to cool for a few minutes before serving.

Notes

Serve hot with a side salad or steamed vegetables. Can be garnished with fresh parsley or chives.