Red Lobster Biscuit Chicken Pot Pie

Imagine indulging in a warm, comforting dish that combines the best of two beloved classics: flaky, cheesy biscuits and hearty chicken pot pie. That’s exactly what this Red Lobster Biscuit Chicken Pot Pie delivers!

This recipe elevates traditional pot pie with the addition of savory Red Lobster-style biscuits, making it a unique dining experience that will delight your taste buds. Perfect for family dinners or gathering with friends, this dish truly stands out.

Get ready to savor a delightful fusion of flavors with every bite of this mouthwatering Red Lobster Biscuit Chicken Pot Pie!

Why Make This Recipe

What makes it unique: This recipe combines the classic flavors of chicken pot pie with delicious cheesy biscuits inspired by Red Lobster, giving it a distinctive twist.
Why Americans love it: Americans adore pot pie for its comforting nature, and adding buttery, flaky biscuits makes it even more irresistible.
Flavor or texture highlights: The dish offers a creamy, flavorful filling paired with a golden, biscuit topping that contrasts perfectly with the tender chicken and vegetables.
When it’s best served: This dish shines year-round but feels especially cozy during fall and winter gatherings, perfect for family dinners or holiday celebrations.
Ease or speed: With straightforward steps and readily available ingredients, this recipe is convenient for both beginner and experienced cooks.

How to Make Red Lobster Biscuit Chicken Pot Pie

Preheat your oven to 375°F (190°C).
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.
Transfer the filling to your casserole or pie dish, spreading it evenly.
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.
Stir in the shredded cheddar cheese and garlic powder. Gradually add the milk, mixing just until combined. Do not overmix.
Drop spoonfuls of the biscuit dough over the chicken filling, making sure to cover it evenly.
Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
Allow to cool for a few minutes before serving.

Ingredients

Ingredients:

3 cups cooked chicken, diced
1 cup frozen mixed vegetables
1 cup cream of chicken soup
1 teaspoon garlic powder
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

Directions

Directions:

Preheat your oven to 375°F (190°C).
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.
Transfer the filling to your casserole or pie dish, spreading it evenly.
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.
Stir in the shredded cheddar cheese and garlic powder. Gradually add the milk, mixing just until combined. Do not overmix.
Drop spoonfuls of the biscuit dough over the chicken filling, making sure to cover it evenly.
Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
Allow to cool for a few minutes before serving.

How to Serve Red Lobster Biscuit Chicken Pot Pie

Best serving suggestions: Serve the pot pie warm, garnished with fresh parsley for a pop of color.
Pairing ideas: This dish pairs wonderfully with a simple side salad or steamed vegetables to balance the richness.
Tips for presentation: Use a deep dish to showcase the beautiful layers, and consider serving in individual ramekins for a charming touch.
Seasonal variations: Enjoy with seasonal veggies, such as peas in spring or root vegetables in fall, for added flavor.

How to Store Red Lobster Biscuit Chicken Pot Pie

Fridge instructions: Store leftover chicken pot pie in an airtight container in the refrigerator for up to 3 days.
Freezer instructions: Freeze the pot pie before baking by covering it tightly with foil. It can be stored for up to 3 months.
Reheating methods: Thaw frozen pot pie in the fridge overnight, then reheat in the oven at 350°F (175°C) until warmed through.
Shelf life: Refrigerated leftovers last about 3 days, while frozen pot pie is best consumed within 3 months.
Safety notes: Always ensure the dish is heated to an internal temperature of 165°F (74°C) before serving.

Tips to Make Red Lobster Biscuit Chicken Pot Pie Perfect

Expert cooking tips: Use rotisserie chicken for maximum flavor and ease in preparation.
Common mistakes and how to avoid them: Avoid overmixing the biscuit dough, as it can result in dense biscuits.
Enhancements to improve flavor: Consider adding herbs like thyme or rosemary to the filling for an aromatic touch.
Texture or moisture control tips: If the filling seems too dry, add a bit more chicken broth or cream to achieve the desired consistency.

Variations

Spicy version: Add diced jalapeños or a dash of hot sauce to the filling for a spicy kick.
Kid-friendly version: Use sweet corn and peas in place of mixed vegetables, catering to younger palates.
Budget version: Swap out chicken for turkey or use leftover holiday meats for a cost-effective option.
Healthy version: Incorporate more veggies like spinach or zucchini, and use low-fat soup and cheese.
Seasonal twist: Top the pot pie with pumpkin puree in the filling during fall for a festive flavor.

FAQs

1. Can I make this chicken pot pie in advance?
Yes, you can prepare the filling and biscuit dough ahead of time. Store them separately in the fridge overnight, then assemble and bake when ready to serve.

2. What can I use if I don’t have cream of chicken soup?
If you don’t have cream of chicken soup, you can make a quick substitute using a roux of butter, flour, and milk, seasoned with chicken broth and spices.

3. Is it possible to make a vegetarian version?
Absolutely! You can substitute the chicken with hearty vegetables like mushrooms and potatoes, and use vegetable broth to create a delicious vegetarian pot pie.

4. Can I use fresh vegetables instead of frozen?
Yes, fresh vegetables work well! Just make sure to slightly steam or sauté them first to ensure they cook evenly during baking.

5. How long does it take to bake this dish?
This Red Lobster Biscuit Chicken Pot Pie typically takes about 30 minutes to bake at 375°F (190°C) until the biscuits are golden and the filling is bubbly.

Closing

Ready to bring some comfort to your dinner table? This Red Lobster Biscuit Chicken Pot Pie will not only warm your heart but also impress your guests! Be sure to save this recipe for an irresistible meal that everyone will love. Happy cooking!