Red Lobster Biscuit Chicken Pot Pie
This hearty pot pie features a creamy chicken filling topped with Cheddar Bay-style biscuits, combining rich flavors for a comforting weeknight meal.
Ingredients
Filling Ingredients
- 3 cups cooked chicken, diced rotisserie chicken works well
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 cup cream of chicken soup
- 1 teaspoon garlic powder for the filling
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup chicken broth
Biscuit Topping Ingredients
- 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 the biscuit topping
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, 1 teaspoon garlic powder, onion powder, salt, pepper, and chicken broth. Mix until well combined.
- Transfer the filling to a casserole or pie dish and spread it evenly.
- In another bowl, whisk together the flour, baking powder, and 1 teaspoon salt. Cut in the cold butter until the mixture looks like coarse crumbs.
- Stir in the shredded cheddar cheese and 1 tablespoon garlic powder. Gradually add the milk and mix just until combined. Do not overmix.
- Drop spoonfuls of the biscuit dough over the chicken filling so the surface is covered.
Baking
- Bake for about 30 minutes, or until the biscuit topping is golden brown and the filling bubbles at the edges.
- Let the pot pie cool for a few minutes before serving.
Notes
For best results, use cold butter for the biscuit topping and avoid overmixing the biscuit dough. For variations, add herbs or different vegetables.