why make this recipe
Red Lobster Biscuit Chicken Pot Pie is a delightful twist on two comfort food favorites. Combining the rich, creamy goodness of chicken pot pie with the fluffy, buttery texture of Red Lobster’s famous biscuits, this recipe is sure to please anyone at the dinner table. It’s easy to make, perfect for weeknight meals, and incredibly satisfying. Plus, the addition of cheddar cheese and garlic makes every bite a flavor explosion.
how to make Red Lobster Biscuit Chicken Pot Pie
Ingredients :
- 3 cups cooked chicken, diced
- 1 cup frozen mixed vegetables (peas, carrots, 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
- 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 biscuit topping)
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 this dish hot from the oven. It pairs nicely with a simple green salad or some steamed vegetables. The fluffy biscuit topping is perfect for soaking up the creamy filling, making each bite satisfying and delicious.
how to store Red Lobster Biscuit Chicken Pot Pie
To store leftovers, allow the pot pie to cool completely. Place it in an airtight container in the refrigerator. It will remain fresh for about 3-4 days. If you want to keep it longer, you can freeze it before baking. To reheat, place it in a 350°F (175°C) oven until warmed through.
tips to make Red Lobster Biscuit Chicken Pot Pie
- For a bit more flavor, try adding herbs like thyme or rosemary to the chicken filling.
- Make sure the butter is very cold before you cut it into the biscuit mix; this will help create a fluffier biscuit topping.
- If you like a little spice, consider adding some red pepper flakes to the filling for an extra kick.
variation
You can easily customize this recipe by adding different vegetables like broccoli or spinach. For a different flavor, try using turkey instead of chicken. If you want a lighter option, consider using a low-fat cream of chicken soup.
FAQs
1. Can I use leftover turkey instead of chicken?
Yes, leftover turkey works perfectly in this recipe and is a great way to use holiday leftovers.
2. How do I know when the pot pie is done?
The pot pie is done when the biscuit topping is golden brown and the filling is bubbly around the edges.
3. Can I use homemade biscuit dough instead of the one in the recipe?
Absolutely! If you have a favorite homemade biscuit recipe, feel free to use that instead for the topping.
Red Lobster Biscuit Chicken Pot Pie
Ingredients
Filling
- 3 cups cooked chicken, diced
- 1 cup frozen mixed vegetables (peas, carrots, 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 (for biscuit topping)
Instructions
Preparation
- 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.
Baking
- 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.