Chicken Pot Pie with Biscuit Topping

why make this recipe

This recipe combines the classic comfort of chicken pot pie with the delightful twist of Red Lobster’s famous biscuits. It’s a delicious way to enjoy a hearty meal that warms the soul. The creamy filling is loaded with chicken and veggies, topped with fluffy and cheesy biscuits that are sure to satisfy your cravings. It’s perfect for family dinners or any occasion when you need a meal that feels like a comforting hug.

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:

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.
4. 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.
5. Stir in the shredded cheddar cheese and garlic powder. Gradually add the milk, mixing just until combined. Do not overmix.
6. Drop spoonfuls of the biscuit dough over the chicken filling, making sure to cover it evenly.
7. Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
8. Allow to cool for a few minutes before serving.

how to serve Red Lobster Biscuit Chicken Pot Pie

Serve this pot pie hot straight from the oven. You can enjoy it on its own or pair it with a simple salad for a complete meal. The cheesy biscuit topping makes for a delicious contrast with the creamy filling.

how to store Red Lobster Biscuit Chicken Pot Pie

If you have leftovers, let the pot pie cool completely, then cover it tightly with plastic wrap or aluminum foil. Store it in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Just make sure to reheat it thoroughly before serving.

tips to make Red Lobster Biscuit Chicken Pot Pie

• Using rotisserie chicken saves time and adds great flavor.
• Feel free to customize the vegetables based on what you have on hand; broccoli or green beans work well too.
• For extra flavor, consider adding herbs such as thyme or rosemary to the filling.
• Ensure the butter is cold when making the biscuit topping for a flakier texture.

variation

You can make this recipe lighter by using low-fat cream of chicken soup and reduced-fat cheese. For a vegetarian version, swap the chicken for hearty vegetables like mushrooms and add extra vegetable broth for a tasty filling.

FAQs

1. Can I use fresh vegetables instead of frozen?
   Yes, you can use fresh vegetables. Just make sure they are cooked before mixing them into the filling.

2. Can I make the filling ahead of time?
   Yes, you can prepare the filling a day in advance. Keep it in the fridge, then assemble and bake when you’re ready.

3. What can I serve with this dish?
   A simple green salad or garlic bread pairs perfectly with this pot pie.

Red Lobster Biscuit Chicken Pot Pie

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• Author: admin
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Non-Vegetarian

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Description

A delightful twist on classic chicken pot pie, featuring a creamy filling topped with fluffy and cheesy Red Lobster-style biscuits.

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Ingredients

Scale 1x2x3x

• 3 cups cooked chicken, diced
• 1 cup frozen mixed vegetables (peas, carrots, 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 biscuit topping)

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Instructions

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.
4. 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.
5. Stir in the shredded cheddar cheese and garlic powder. Gradually add the milk, mixing just until combined. Do not overmix.
6. Drop spoonfuls of the biscuit dough over the chicken filling, making sure to cover it evenly.
7. Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
8. Allow to cool for a few minutes before serving.

Notes

For a healthier option, use low-fat cream of chicken soup and reduced-fat cheese. Enjoy hot or with a simple salad.

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

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 4g
• Sodium: 600mg
• Fat: 25g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 3g
• Protein: 21g
• Cholesterol: 80mg

Keywords: chicken pot pie, biscuit, comfort food, family dinner, Red Lobster