Red Lobster Biscuit Chicken Pot Pie

Red Lobster Biscuit Chicken Pot Pie brings warm comfort in one dish. It pairs tender chicken and mixed vegetables in a creamy sauce and tops them with cheesy, garlic biscuits inspired by the Red Lobster cheddar drop biscuits. This recipe uses rotisserie chicken to save time and simple pantry items so you can make it any night of the week. The biscuit topping bakes golden and light while the filling stays rich and bubbling. You will find familiar flavors and a homey feel in each bite. The dish feeds a family, makes good leftovers, and works well for a small gathering. You can change the vegetables or use cooked turkey or extra cheese. The steps stay easy: mix the filling, drop biscuit dough over the top, and bake until the crust is set. The bake time is short and the result is satisfying. Serve with a green side salad for a balanced plate. This pot pie gives you a cozy dinner that does not need pastry skill. It is a simple, tasty way to enjoy a restaurant-style biscuit topping at home. You can make extra biscuits and freeze them for quick meals or warm treats for hungry guests later.

Why You’ll Love This Red Lobster Biscuit Chicken Pot Pie

This pot pie blends creamy chicken filling with a cheesy, garlicky biscuit topping. The biscuits add a soft, golden crust that soaks up the sauce. You get warm vegetables, tender chicken, and a rich sauce in every spoonful. The recipe uses common ingredients and moves fast if you use rotisserie chicken. It makes a main dish that fills a family and sends home leftovers that taste great later. Kids and adults like the familiar flavors. It feels special but stays easy. You can change vegetables or cheese to suit your taste without changing the basic steps. Try it soon today.

How to Make Red Lobster Biscuit Chicken Pot Pie

Ingredients You’ll Need

• 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.)

Step-by-Step 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 and fresh from the oven. A crisp green salad or steamed green beans make a light side. Spoon the pie into bowls or cut into portions from the casserole dish. Let the pie sit a few minutes so the filling firms up and is easier to serve.

How to Store Red Lobster Biscuit Chicken Pot Pie

Cool the pie to room temperature before storing. Cover the dish tightly with foil or place portions in airtight containers. Store in the refrigerator for up to 3 days. For longer storage, freeze in a freezer-safe dish for up to 2 months. Thaw in the fridge before reheating. Reheat covered in a 350°F oven until warmed through.

Tips for the Best Red Lobster Biscuit Chicken Pot Pie

• Use warm, cooked chicken for best texture and faster prep.
• Do not overmix the biscuit dough to keep it light and tender.
• Spread biscuit dough evenly so it bakes at the same rate across the top.
• Let the pie rest a few minutes after baking so the filling sets.
• Add extra cheese on top of the biscuits for a richer crust.

Recipe Variations (if any)

• Use cooked turkey instead of chicken for a different twist.
• Swap cheddar for pepper jack or Colby for a flavor change.
• Stir in cooked mushrooms or green beans if you like different vegetables.
• For a lighter version, use low-fat milk and reduced-sodium soup.

Frequently Asked Questions (FAQs)

Q: Can I make this ahead of time?
A: Yes. Assemble the filling and biscuit dough, then cover and refrigerate for a day. Bake when ready.

Q: Can I use fresh vegetables?
A: Yes. If you use fresh vegetables, cook them briefly first so they are tender in the finished pie.

Q: How do I know when the filling is done?
A: The filling is ready when it bubbles around the edges and the biscuit top is golden brown.

Q: Can I make the biscuit topping without cheese?
A: Yes. The biscuits will be fine without cheese, but they will be less rich and less golden.

Conclusion

For a similar take and more tips, see the detailed version at Chicken Pot Pie With Red Lobster Biscuits – Merry About Town. For another recipe idea using cheddar drop biscuits, check Chicken Pot Pie with Red Lobster Cheddar Drop Biscuits – A Li’l Bit ….

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