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red lobster biscuit chicken pot pie Recipe

red lobster biscuit chicken pot pie Recipe

★★★★★

4.7 from 30 reviews
  • Author: Ella
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Diet: Low Fat

Description

This Red Lobster Biscuit Chicken Pot Pie is a comforting, savory dish featuring tender chicken and mixed vegetables in a creamy filling, topped with fluffy garlic cheddar biscuits inspired by Red Lobster’s famous bread. Perfect for a cozy dinner, this recipe combines a rich pot pie filling with a unique biscuit crust to elevate a classic meal.

Ingredients

Scale

Filling

  • 3 cups cooked chicken, diced (rotisserie chicken recommended)
  • 1 cup frozen mixed vegetables (peas, carrots, and corn)
  • 1 cup cream of chicken soup
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 1/2 cup chicken broth

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

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready when your pot pie is assembled.
  2. Prepare Filling: 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 thoroughly to create a creamy and flavorful filling.
  3. Transfer Filling: Pour and spread the chicken filling evenly into your casserole or pie dish, forming a solid base for the biscuit topping.
  4. Mix Dry Ingredients for Biscuit: In another bowl, whisk together the all-purpose flour, baking powder, and salt.
  5. Cut In Butter: Add the cold, cubed butter to the flour mixture and cut it in using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
  6. Add Cheese and Garlic Powder: Stir in the shredded cheddar cheese and garlic powder, distributing them evenly throughout the biscuit dough.
  7. Add Milk: Gradually add the milk, stirring just until the dough comes together. Avoid overmixing to keep the biscuits tender.
  8. Top Filling: Drop spoonfuls of the biscuit dough evenly over the chicken filling, covering the surface.
  9. Bake: Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is hot and bubbly.
  10. Cool and Serve: Allow the pot pie to cool for a few minutes before serving to let the filling set slightly for easier serving.

Notes

  • Using rotisserie chicken saves time and adds extra flavor.
  • Ensure the butter for the biscuit dough is cold to achieve a flaky texture.
  • Do not overmix the biscuit dough to keep the topping light and tender.
  • You can substitute mixed vegetables with fresh or other preferred veggies if desired.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend and confirm the cream of chicken soup is gluten-free.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving (approx. 1/6 of recipe)
  • Calories: 450 kcal
  • Sugar: 4 g
  • Sodium: 700 mg
  • Fat: 22 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 37 g
  • Fiber: 3 g
  • Protein: 28 g
  • Cholesterol: 85 mg

Keywords: chicken pot pie, Red Lobster biscuit topping, chicken casserole, comfort food, homemade pot pie, cheddar biscuits

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Find it online: https://delishwithella.com/red-lobster-biscuit-chicken-pot-pie-recipe/