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Red Lobster Biscuit Chicken Pot Pie featuring tender chicken and flaky biscuits

Red Lobster Biscuit Chicken Pot Pie

A heartwarming dish combining a buttery biscuit topping and a creamy chicken filling, perfect for family gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Filling 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 the filling and biscuit topping
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 1/2 cup chicken broth
Biscuit Topping Ingredients
  • 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 that Red Lobster touch

Method
 

Preparation
  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.
Biscuit Topping
  1. In another bowl, whisk together the flour, baking powder, and salt for the biscuit topping.
  2. Cut in the cold butter until the mixture resembles coarse crumbs.
  3. Stir in the shredded cheddar cheese and garlic powder. Gradually add the milk, mixing just until combined.
  4. Drop spoonfuls of the biscuit dough over the chicken filling, making sure to cover it evenly.
Baking
  1. Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
  2. Allow to cool for a few minutes before serving.

Notes

Leftovers can be stored in airtight containers in the refrigerator for up to three days. Reheat in the oven at 350°F (175°C) for about 15-20 minutes for best results.