Description
A comforting Red Lobster-inspired Chicken Pot Pie featuring tender chicken, mixed vegetables, creamy filling, and flaky cheddar biscuits on top.
Ingredients
For the Filling:
- 3 cups cooked chicken, diced (rotisserie works great)
- 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
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 extra flavor)
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine diced chicken, mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth. Mix well and pour into a greased baking dish.
- In another bowl, whisk together flour, baking powder, salt, and garlic powder. Cut in cold butter until mixture resembles coarse crumbs.
- Stir in shredded cheddar cheese and milk until just combined to form a biscuit dough.
- Drop spoonfuls of biscuit dough over the chicken mixture, covering evenly.
- Bake for 25–30 minutes, until biscuits are golden brown and the filling is bubbly.
- Serve hot and enjoy!
Notes
- Use fresh or frozen vegetables based on preference.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish, Casserole
- Method: Bake
- Cuisine: American