why make this recipe
Red Lobster Biscuit Chicken Pot Pie is a comforting and delicious dish that brings together the flavors of a classic chicken pot pie with the flaky, buttery goodness of Cheddar Bay biscuits. This recipe is perfect for those chilly nights when you crave something warm and hearty. Plus, it’s a great way to use leftover chicken or rotisserie chicken, making it quick and easy to prepare. The combination of creamy filling, savory chicken, and tender biscuit topping will make it a family favorite.
how to make Red Lobster Biscuit Chicken Pot Pie
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 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.)
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
Serve the Red Lobster Biscuit Chicken Pot Pie warm, straight from the oven or after cooling for a few minutes. It pairs nicely with a simple green salad or some crusty bread.
how to store Red Lobster Biscuit Chicken Pot Pie
To store any leftovers, allow the pot pie to cool completely, then cover it with plastic wrap or aluminum foil. You can keep it in the refrigerator for up to 3 days. To reheat, simply place it back in the oven at 350°F (175°C) until warmed through.
tips to make Red Lobster Biscuit Chicken Pot Pie
- Use rotisserie chicken to save time and add flavor.
- Don’t overmix the biscuit dough; it should be slightly lumpy to create a light texture.
- Feel free to add extra seasonings or herbs to the filling for additional flavor.
- For a bit of crunch, sprinkle some extra cheese on top of the biscuit dough before baking.
variation
If you want to add a twist to your pot pie, consider using different proteins such as turkey or a mix of seafood. You can also experiment with different vegetables, like broccoli or green beans, depending on your preference.
FAQs
Q: Can I freeze the pot pie?
A: Yes, you can freeze Red Lobster Biscuit Chicken Pot Pie. Just make sure it’s completely cooled, wrap it tightly, and store it in the freezer for up to 2 months.
Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the filling a day in advance and store it in the refrigerator. Assemble the biscuit topping just before baking.
Q: Is this recipe kid-friendly?
A: Absolutely! The creamy filling and cheesy biscuits are sure to please even picky eaters.
Red Lobster Biscuit Chicken Pot Pie
Ingredients
Method
- 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.