red lobster biscuit chicken pot pie Recipe
If you’ve ever fallen in love with Red Lobster’s famous cheesy garlic biscuits and wondered how to bring that comforting goodness into a hearty meal, you’re in for a treat with this red lobster biscuit chicken pot pie. Imagine tender chunks of chicken nestled in a creamy, flavorful filling, crowned with fluffy, golden biscuits infused with cheddar and garlic powder—the perfect marriage of two beloved classics. This dish is not only a crowd-pleaser but also a soul-warming, satisfying dinner that everyone will ask for again and again.
Ingredients You’ll Need
Getting the perfect balance of creamy, savory, and cheesy starts with simple, well-chosen ingredients. Each one plays a vital role in building layers of flavor, texture, and that irresistible golden topping reminiscent of Red Lobster biscuits.
- 3 cups cooked chicken: Diced chicken adds tender protein and saves time if you use rotisserie chicken.
- 1 cup frozen mixed vegetables: A colorful mix of peas, carrots, and corn brings sweetness, texture, and vibrancy.
- 1 cup cream of chicken soup: Provides the creamy base for the filling, enriching every bite.
- 1 teaspoon garlic powder: Double duty here—it flavors both filling and biscuit topping for that signature savoriness.
- 1 teaspoon onion powder: Adds a gentle aromatic depth to the filling.
- Salt and pepper to taste: Essential for seasoning and bringing all the flavors together.
- 1/2 cup chicken broth: Keeps the filling moist and adds an extra boost of savory flavor.
- 2 1/2 cups all-purpose flour: The foundation of the biscuit dough for a tender, flaky topping.
- 1 tablespoon baking powder: Ensures the biscuits rise beautifully and stay light and fluffy.
- 1 teaspoon salt: Balances the biscuit dough’s flavor perfectly.
- 1/2 cup unsalted butter (cold and cubed): Creates richness and a delicate crumbly texture in the biscuits.
- 1 cup shredded cheddar cheese: Melts visibly through the biscuit topping for that cheesy punch.
- 3/4 cup milk: Binds the biscuit batter just enough, keeping it moist but not sticky.
- 1 tablespoon garlic powder: Added to the biscuit mix for that unmistakable Red Lobster biscuit flavor.
How to Make red lobster biscuit chicken pot pie
Step 1: Prepare the Filling
Start by preheating your oven to 375°F (190°C). In a large mixing bowl, combine diced cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth. This blend forms a creamy, savory filling that is both comforting and hearty. Mix everything until it’s evenly combined and ready to be the delicious base of your dish.
Step 2: Transfer Filling to Dish
Spread your prepared filling evenly into your casserole or pie dish. This even layer ensures every spoonful has a perfect ratio of chicken, vegetables, and creamy sauce. Setting this stage right is key to an even bake and perfect flavor distribution.
Step 3: Make the Biscuit Topping
In a separate bowl, whisk together flour, baking powder, and salt. Using cold, cubed butter, cut the butter into the flour mixture until you get coarse crumbs—this step is crucial for a flaky biscuit texture. Next, stir in shredded cheddar cheese and a tablespoon of garlic powder to mimic those iconic Red Lobster biscuits. Gradually add milk, mixing just until everything comes together as biscuit dough. Remember: don’t overmix or your biscuits might turn out dense instead of light and fluffy.
Step 4: Assemble and Bake
Drop spoonfuls of biscuit dough evenly over the chicken filling. Don’t fret about covering every inch; the dough will spread and bake into a beautiful golden carpet over the creamy filling. Bake in the preheated oven for 30 minutes, or until the biscuits rise to a fluffy golden brown and the filling bubbles enticingly around the edges. Let it cool a few minutes before serving to allow everything to settle and intensify in flavor.
How to Serve red lobster biscuit chicken pot pie
Garnishes
Fresh herbs like chopped parsley or chives sprinkled over the top can add a lovely pop of color and a fresh bite to balance the rich flavors. A light dusting of freshly cracked black pepper on the biscuits also adds just the right touch of spice and aroma.
Side Dishes
This pot pie pairs wonderfully with a crisp green salad tossed in a tangy vinaigrette to cut through the richness. Roasted Brussels sprouts or garlic sautéed green beans make excellent veggie sides that complement the warmth of the dish.
Creative Ways to Present
For a fun twist, serve individual portions in small ramekins topped with biscuit dough, perfect for a cozy dinner party or a charming family meal. Alternatively, dollop a spoonful of creamy horseradish sauce or a drizzle of hot sauce over servings to add an exciting flavor contrast.
Make Ahead and Storage
Storing Leftovers
After enjoying your red lobster biscuit chicken pot pie, store leftovers in an airtight container in the refrigerator for up to 3 days. The biscuits will soften slightly but the flavors only get better after a day.
Freezing
You can freeze the entire assembled pot pie before baking by wrapping it tightly in plastic wrap and foil, then freezing for up to 2 months. When ready, bake from frozen, adding extra time to ensure the filling gets hot and bubbly.
Reheating
Reheat leftovers in a 350°F (175°C) oven to keep the biscuit topping flaky and golden. Microwaving can be a shortcut but may result in less crispy biscuits and uneven warming of the filling.
FAQs
Can I use other types of chicken in the red lobster biscuit chicken pot pie?
Absolutely! Cooked rotisserie chicken is ideal for convenience, but leftover roasted or boiled chicken works beautifully too. Diced chicken breast or thighs are both excellent options, depending on your preference.
Can I make the biscuit topping dairy-free?
Yes, you can substitute the butter and milk with plant-based alternatives like vegan butter and almond milk. The texture might be slightly different but still delicious.
Is it possible to add other vegetables?
Definitely! Feel free to include mushrooms, diced potatoes, or green beans to customize the filling according to your taste and what you have on hand.
Can I prepare this pot pie ahead of time and bake later?
Yes! Assemble your pot pie, cover it tightly, and refrigerate for up to 24 hours before baking. This allows the flavors to meld while saving you time on the day you want to serve it.
How do I make the biscuits extra cheesy and garlicky?
Sprinkle a bit more shredded cheddar on top of the biscuit dough before baking and brush the biscuits with melted butter mixed with garlic powder immediately after they come out of the oven for an extra punch of flavor.
Final Thoughts
If you’re craving a comforting, flavorful meal that feels like a big warm hug on a plate, you really can’t go wrong with this red lobster biscuit chicken pot pie. It combines the best of both worlds—the creamy, savory satisfaction of pot pie with the irresistible cheesy garlic biscuits we all adore. Give it a try, and I promise it’ll become one of your go-to comfort dishes for cozy nights in and sharing with those you love.
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red lobster biscuit chicken pot pie Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Low Fat
Description
A comforting and delightful Red Lobster Biscuit Chicken Pot Pie combining tender chicken, creamy vegetables, and a fluffy, cheesy biscuit topping with a hint of garlic powder for that signature Red Lobster flavor.
Ingredients
Filling
- 3 cups cooked chicken, diced (rotisserie chicken recommended)
- 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
Biscuit Topping
- 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
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the proper temperature for baking the pot pie evenly.
- Prepare Filling: In a large mixing bowl, combine the diced cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth. Mix thoroughly to blend all ingredients into a creamy filling.
- Transfer Filling: Pour the filling mixture into a casserole or pie dish, spreading it evenly to create a base layer for the biscuit topping.
- Make Biscuit Dough: In a separate bowl, whisk together the flour, baking powder, and salt. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture forms coarse crumbs.
- Add Cheese & Milk: Stir in the shredded cheddar cheese and 1 tablespoon garlic powder into the flour mixture. Gradually add the milk, mixing just until the dough comes together; avoid overmixing to keep biscuits tender.
- Top Filling: Drop spoonfuls of the biscuit dough evenly over the chicken filling, covering the surface.
- Bake: Place the dish in the preheated oven and bake for 30 minutes or until the biscuit topping is golden brown and the filling is bubbly and hot.
- Cool & Serve: Allow the pot pie to cool for a few minutes after baking to set before serving.
Notes
- Using rotisserie chicken saves time and adds flavor.
- Make sure butter is cold when making biscuit dough to achieve flaky topping.
- Do not overmix the biscuit dough to avoid tough biscuits.
- You can substitute mixed vegetables based on preference or availability.
- For a richer flavor, use homemade cream of chicken soup if desired.
- If you prefer a crispier topping, broil for 1-2 minutes at the end but watch closely to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 70 mg
Keywords: Red Lobster biscuit chicken pot pie, chicken pot pie with biscuit topping, cheesy biscuit chicken pot pie, comfort food, easy chicken pot pie
