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Red Lobster Biscuit Chicken Pot Pie

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A delightful twist on the classic pot pie with fluffy, buttery biscuit topping reminiscent of Red Lobster’s biscuits.

Ingredients

Scale
  • 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 a Red Lobster touch)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth. Mix until combined.
  3. Transfer the filling to your casserole or pie dish, spreading it evenly.
  4. In another bowl, whisk together flour, baking powder, and salt for the biscuit topping. Cut in cold butter until the mixture resembles coarse crumbs.
  5. Stir in shredded cheddar cheese and garlic powder. Gradually add milk, mixing just until combined. Avoid overmixing.
  6. Drop spoonfuls of the biscuit dough over the chicken filling, covering it evenly.
  7. Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and filling is bubbly.
  8. Allow to cool for a few minutes before serving.

Notes

For a richer flavor, add herbs like thyme or rosemary. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://voxrecipes.com/red-lobster-biscuit-chicken-pot-pie/