Red Lobster Biscuit Chicken Pot Pie

Cooking is a wonderful journey, isn’t it? One of my go-to dishes that always warms the heart and fills the belly is a dreamy Red Lobster Biscuit Chicken Pot Pie. Picture this: crumbly, cheesy biscuits resting atop a creamy chicken filling bursting with flavor and color. It’s like wrapping yourself in a cozy blanket on a chilly evening.

Why this recipe is a must-try

Now, let’s chat about why you absolutely need to make this dish tonight. First off, it’s a comforting blend of everything delicious—succulent chicken, vibrant veggies, and a luscious creamy sauce. You get to bring the flavors of a Red Lobster meal right into your kitchen without the wait or the heavy price tag! Plus, who doesn’t love those fluffy biscuits that are practically begging to soak up all that goodness below?

This dish has an exceptional knack for making everyone at the table feel special and cared for. And let’s not forget how customizable it is! You can use whatever veggies you have on hand, or even swap in different cheeses if you’re feeling adventurous. The beauty of cooking is that you can make it yours, adding personal touches that transform it into something truly unique.

Gather these ingredients

• 3 cups cooked chicken, diced: Feel free to make life easier with rotisserie chicken! It’s a time-saver and adds a depth of flavor.
• 1 cup frozen mixed vegetables: A colorful mix often including peas, carrots, and corn. You could even toss in some fresh broccoli if that’s your thing!
• 1 cup cream of chicken soup: This adds that creamy, dreamy base full of flavor. If you want to lighten it up a bit, go for a low-fat version.
• 1 teaspoon garlic powder: You’ll use this in both the filling and the biscuit topping. A little garlic adds so much warmth!
• 1 teaspoon onion powder: It enhances the savory notes beautifully.
• Salt and pepper, to taste: Seasoning is key! Don’t be shy; taste as you go.
• 1/2 cup chicken broth: This lends a bit of extra liquid that’s necessary in the filling; use homemade for the best flavor!
• 2 1/2 cups all-purpose flour: Essential for that glorious biscuit topping.
• 1 tablespoon baking powder: Our secret to fluffy biscuits, don’t skip this!
• 1 teaspoon salt: It’ll help to enhance all the flavors in the biscuit.
• 1/2 cup unsalted butter, cold and cubed: Remind yourself not to soften it; we want crispy edges!
• 1 cup shredded cheddar cheese: This is where the magic happens, lending richness to the biscuits.
• 3/4 cup milk: You’ll need this to bring the biscuit dough together.
• 1 tablespoon garlic powder (the Red Lobster touch): Yes, we’re adding this again for that signature taste—because why not?

Preparing Red Lobster Biscuit Chicken Pot Pie

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 everything is thoroughly combined and ooey-gooey.
3. Transfer this filling into your favorite casserole or pie dish, making sure to spread it evenly.
4. In another bowl, whisk together the flour, baking powder, and salt for the biscuit topping. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Think of it like making a sandy beach—oh, so satisfying!
5. Stir in the shredded cheddar cheese and the extra garlic powder. Gradually add the milk and mix just until combined. Remember, overmixing is a biscuit’s enemy!
6. Drop spoonfuls of that heavenly biscuit dough right over the chicken filling, covering it as evenly as possible.
7. Place your masterpiece in the oven and bake for about 30 minutes, or until the tops are golden brown and the filling bubbles up like a delicious dream.
8. Allow to cool for a few minutes before diving in—this will let the filling set up a bit.

Best way to enjoy it

Trust me when I say that this dish is the star of any dinner table. Serve it up with a light salad—perhaps a crisp Caesar or a refreshing garden mix. You can even add some garlic bread on the side—let’s be honest, more carbs never hurt anyone, did they? And if you’re feeling fancy, don’t shy away from spritzing a little lemon juice over your portions for a bright finish.

Storage and reheating tips

Got leftovers? Lucky you! Store any extras in an airtight container in the fridge for up to 4 days. When you’re ready for round two, simply pop it in a preheated oven at 350°F (175°C) until warmed through. If you’re looking to embrace the freezer life, you can freeze it before baking. Just wrap it well! When you’re ready to bake from frozen, increase the time a bit and cover with foil if the biscuits brown too quickly.

Helpful cooking tips

• Don’t be scared to experiment—add some spices like paprika or cayenne for a kick!
• Use fresh herbs like thyme or parsley for a pop of color and flavor.
• If your filling feels too thick, a splash more of chicken broth or even water will do the trick.
• For an ultimate cheat, grab those store-bought biscuit mixes if you’re pressed for time; no judgment here!

Creative Twists

Feeling adventurous? Add in some sautéed mushrooms for earthiness, or swap the cheddar for pepper jack for a heat infusion. You can also make it a little lighter by using cauliflower instead of chicken, or even making a vegetarian version with just veggies and a creamy sauce. Let your imagination run wild!

Ingredients

• 3 cups cooked chicken, diced
• 1 cup frozen mixed vegetables
• 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

Direction to follow

1. Preheat the oven to 375°F (190°C).
2. Mix chicken, vegetables, soup, garlic powder, onion powder, salt, pepper, and broth in a bowl.
3. Spread filling in a casserole dish.
4. Whisk flour, baking powder, and salt. Cut in the cold butter.
5. Mix in cheese and garlic powder. Add milk gradually.
6. Drop spoonfuls of dough over the filling.
7. Bake for 30 minutes until golden brown and bubbly.
8. Cool for a few minutes before serving.

Common questions

• Can I use fresh veggies? Absolutely! Just blanch them first for tenderness.
• How long will leftovers last? You can keep them in the fridge for about 4 days.
• Can I freeze it? Yes! Wrap well before baking and pop it in the freezer.
• What if I don’t have chicken broth? Vegetable broth works like a charm if you’re in a pinch!
• What if I don’t like mushrooms? Leave them out! Customize to your heart’s content.

Your taste buds are practically waiting in anticipation! I can’t wait for you to try this Red Lobster Biscuit Chicken Pot Pie—it’s comfort food at its finest, and I’m sure it will become a staple in your home too. Feel free to tweak, experiment, and make it your own! Let’s keep those taste bud conversations alive, and don’t hold back from sharing your experiences in the comments. Happy cooking, my friend!

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Red Lobster Biscuit Chicken Pot Pie

Cooking Method: Baking Courses: Comfort Food, Dinner, Main Course Recipe Keys: C Comfort Food Dairy E Easy Non Vegetarian W Warm

Difficulty: Beginner Prep Time Cook Time Rest Time Total Time 55 hrs

Cooking Temp: 375  F Servings: 6 Estimated Cost: $ 15 Calories: 450

Best Season: Winter

Description

This Red Lobster Biscuit Chicken Pot Pie features fluffy biscuits on top of a creamy chicken filling full of vibrant veggies.

Ingredients

Scale

1/2x 1x 2x 3x

Filling

• 3 cups cooked chicken, diced
• 1 cup frozen mixed vegetables
• 1 cup cream of chicken soup
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• to taste salt and pepper
• 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 topping)

Instructions

Preparation

1. Preheat Oven

   Preheat the oven to 375°F (190°C).
   Mark as complete

2. Mix Filling

   In a large mixing bowl, combine cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth.
   Mix until thoroughly combined.
   Mark as complete

3. Transfer Filling

   Transfer the filling into a casserole or pie dish, spreading it evenly.
   Mark as complete

4. Prepare Biscuit Topping

   In another bowl, whisk together flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
   Mark as complete

5. Combine Dough

   Stir in shredded cheddar cheese and garlic powder. Gradually add milk and mix just until combined.
   Avoid overmixing.
   Mark as complete

6. Assemble and Bake

   Drop spoonfuls of biscuit dough over the chicken filling, then bake for about 30 minutes until the tops are golden brown.
   Mark as complete

7. Cool and Serve

   Allow to cool for a few minutes before serving.
   This helps the filling set up a bit.
   Mark as complete

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 24g37%

Saturated Fat 12g60%

Trans Fat 0g

Cholesterol 70mg24%

Sodium 800mg34%

Potassium 400mg12%

Total Carbohydrate 40g14%

Dietary Fiber 2g8%

Sugars 2g

Protein 25g50%

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Vitamin A 30 IU

Vitamin C 15 mg

Calcium 250 mg

Iron 1.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken pot pie, red lobster, biscuits, comfort food, family recipe