Red Lobster Biscuit Chicken Pot Pie: A Comforting Twist on a Classic

Few dishes combine the comforting warmth of a homemade pot pie with the indulgent, flaky biscuits that Red Lobster is famous for—but this Red Lobster Biscuit Chicken Pot Pie does exactly that. Tender, diced chicken mingles with creamy vegetables and a savory sauce, all topped with cheesy, buttery biscuits. The result is a dish that is hearty, comforting, and perfect for family dinners, weeknights, or cozy weekend meals. This article will guide you through each step to ensure a golden, delicious pot pie every time.

Ingredients

For the Filling:

• 3 cups cooked chicken, diced (use rotisserie chicken for convenience)
• 1 cup frozen mixed vegetables (peas, carrots, and corn)
• 1 cup cream of chicken soup
• ½ cup chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste

For the Red Lobster-Style Biscuits:

• 2 ½ cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• ½ cup unsalted butter, cold and cubed
• 1 cup shredded cheddar cheese
• ¾ cup milk
• 1 tablespoon garlic powder

Preparation Method

Step 1: Preheat and Prepare

Preheat your oven to 400°F (200°C). Grease a 9×13-inch baking dish lightly with butter or non-stick spray. This ensures your pot pie won’t stick and will make cleanup easier.

Step 2: Make the Filling

In a large mixing bowl, combine the diced chicken, frozen mixed vegetables, cream of chicken soup, and chicken broth. Season with garlic powder, onion powder, salt, and pepper, adjusting to taste. Stir until the mixture is well combined. The filling should be creamy but not too runny; the chicken and vegetables provide a hearty texture, while the soup and broth create a smooth, flavorful base.

Pour the prepared filling into your greased baking dish and spread it evenly to form the base of the pot pie.

Step 3: Prepare the Biscuits

In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and garlic powder. Cut in the cold cubed butter using a pastry cutter, fork, or your fingers, until the mixture resembles coarse crumbs. This ensures a flaky biscuit texture.

Add the shredded cheddar cheese and stir to combine. Gradually add the milk, mixing just until a soft dough forms. Avoid overmixing, as it can result in dense biscuits instead of light, fluffy ones.

Step 4: Top the Filling with Biscuits

Drop spoonfuls of the biscuit dough evenly over the chicken and vegetable filling. Don’t worry about covering every inch—these biscuits will spread slightly as they bake, creating a rustic, homemade appearance.

Step 5: Bake

Place the baking dish in the preheated oven and bake for 25–30 minutes, or until the biscuits are golden brown and cooked through. The filling should be bubbling around the edges, indicating it’s heated thoroughly.

For an extra golden finish, you can brush the biscuits lightly with melted butter just before serving. This step is optional but adds a rich, buttery shine reminiscent of Red Lobster’s famous biscuits.

Step 6: Serve

Allow the pot pie to rest for 5 minutes before serving. This lets the filling set slightly, making it easier to cut and serve. The combination of tender chicken, creamy vegetables, and cheesy garlic biscuits is irresistible on its own, or pair it with a fresh green salad for a balanced meal.

Tips for Perfect Red Lobster Biscuit Chicken Pot Pie

1. Use Cold Butter for Biscuits: Ensures a flaky, tender biscuit topping.
2. Don’t Overmix: Overmixing biscuit dough or filling can result in dense textures.
3. Customize Vegetables: Feel free to add broccoli, green beans, or bell peppers for variety.
4. Make Ahead: Prepare the filling and biscuit dough in advance; refrigerate until ready to bake.
5. Cheese Options: Cheddar works perfectly, but a mix of cheddar and Parmesan adds depth.

Frequently Asked Questions (FAQs)

Q1: Can I use leftover chicken for this pot pie?
Yes, leftover cooked chicken or rotisserie chicken works perfectly, saving time while maintaining flavor.

Q2: Can this dish be frozen?
Yes. Assemble the filling and biscuit topping, then wrap tightly and freeze for up to 2 months. Bake from frozen, adding extra baking time to ensure biscuits are fully cooked.

Q3: Can I use frozen vegetables other than peas, carrots, and corn?
Absolutely. Green beans, broccoli, or a medley of mixed vegetables work well. Adjust cooking time if adding firmer vegetables.

Q4: Can I make the biscuits ahead of time?
Yes. Prepare the biscuit dough, store in the refrigerator, and drop on the filling just before baking.

Q5: How do I make this pot pie lower in fat?
Use low-fat cream of chicken soup, reduce butter slightly in the biscuit dough, or substitute with a light cheese. The filling will still be creamy and flavorful.

Q6: Can I add herbs to the filling?
Yes. Fresh or dried thyme, rosemary, or parsley adds aromatic notes and enhances the flavor.

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Conclusion

Red Lobster Biscuit Chicken Pot Pie transforms simple ingredients into a comforting, indulgent meal reminiscent of your favorite seafood restaurant. Tender chicken, creamy vegetables, and a savory, cheesy biscuit topping come together in a dish that satisfies both the eyes and the taste buds. Perfect for family dinners, potlucks, or cozy nights in, this recipe is approachable for cooks of all skill levels.

Whether you’re recreating a beloved restaurant dish or simply craving a hearty, home-cooked meal, this Red Lobster-inspired chicken pot pie delivers warmth, flavor, and satisfaction with every bite. Pair with a crisp salad or roasted vegetables, and you have a complete meal ready to impress.