Red Lobster Biscuit Chicken Pot Pie for Cozy Weeknights
This comforting Red Lobster Biscuit Chicken Pot Pie blends tender chicken, hearty vegetables, and a creamy sauce under fluffy, cheesy biscuits inspired by Red Lobster’s famous recipe. A cozy, delicious twist on a classic dish.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 People
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
- 3 cups cooked chicken, diced (rotisserie chicken works well)
- 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
- ½ cup chicken broth
- For the Biscuit Topping:
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup unsalted butter, cold and cubed
- 1 cup shredded cheddar cheese
- ¾ cup milk
- 1 tablespoon garlic powder
Instructions
1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the cooked chicken, frozen vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth. Mix until well combined.
3. Transfer the chicken filling into a casserole or pie dish and spread evenly.
4. In another bowl, whisk together flour, baking powder, and salt for the biscuit topping.
5. Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
6. Stir in the shredded cheddar cheese and garlic powder.
7. Gradually add the milk, mixing just until a soft dough forms. Avoid overmixing.
8. Drop spoonfuls of the biscuit dough over the chicken filling, covering it as evenly as possible.
9. Place the dish on a baking sheet and bake for 30 minutes or until the biscuit topping is golden brown and the filling is bubbling.
10. Let cool for a few minutes before serving.
Notes
Rotisserie chicken saves time and adds extra flavor.
Customize the vegetable mix based on your preferences or what’s in season.
This pot pie can be assembled ahead and refrigerated for up to 2 days—just extend baking time slightly if baking from cold.