why make this recipe
Red Lobster Biscuit Chicken Pot Pie is a comforting dish that combines the heartiness of chicken pot pie with the deliciousness of Red Lobster’s famous biscuits. This recipe brings together tender chicken, colorful vegetables, creamy soup, and cheesy biscuits for a delightful meal that everyone will love. It’s perfect for family dinners, special occasions, or anytime you crave something warm and comforting.
how to make Red Lobster Biscuit Chicken Pot Pie
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:
- 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 warm straight out of the oven. Pair it with a light salad or some steamed vegetables for a complete meal. It’s great for gatherings or a cozy family dinner.
how to store Red Lobster Biscuit Chicken Pot Pie
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven or microwave until warmed through. You can also freeze the pot pie for up to 2 months. Just make sure to wrap it tightly.
tips to make Red Lobster Biscuit Chicken Pot Pie
- Using rotisserie chicken makes this dish quicker and saves you time on cooking chicken.
- Feel free to add your favorite vegetables, such as mushrooms or green beans, for extra flavor.
- Don’t overmix the biscuit dough to keep it tender and fluffy.
variation
You can create a vegetarian version by substituting the chicken with cooked lentils or chickpeas and using vegetable broth instead of chicken broth. This way, you can enjoy the same delicious taste while keeping it meat-free.
FAQs
1. Can I use fresh vegetables instead of frozen?
Yes, you can use fresh vegetables. Just make sure to cook them slightly before adding them to the filling to ensure they are tender when you bake the dish.
2. How long does it take to make this recipe?
The preparation time is about 20 minutes, and cooking takes about 30 minutes, so it takes roughly 50 minutes from start to finish.
3. Can I make this ahead of time?
Yes, you can prepare the filling and biscuit topping in advance. Just assemble it in the dish before baking, and refrigerate until you’re ready. Baking may take a little longer if the dish is cold from the fridge.
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 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.