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Red Lobster Biscuit Chicken Pot Pie

A comforting dish combining the flavors of chicken pot pie with flaky, buttery Cheddar Bay biscuits, perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort food
Calories: 450
Ingredients Method Notes

Ingredients
  

For the filling
  • 3 cups cooked chicken, diced Can use rotisserie chicken to save time.
  • 1 cup frozen mixed vegetables Includes 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
For the biscuit topping
  • 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.

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. Cut in the cold butter until the mixture resembles coarse crumbs.
  2. Stir in the shredded cheddar cheese and garlic powder. Gradually add the milk, mixing just until combined. Do not overmix.
  3. 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

Serve warm straight from the oven or after cooling slightly. Pairs nicely with a simple green salad or crusty bread. Store leftovers covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C).