red lobster biscuit chicken pot pie Recipe
If you’re craving a cozy, comforting meal that combines the flaky, buttery goodness of Red Lobster’s iconic biscuits with the heartwarming richness of a classic chicken pot pie, then this red lobster biscuit chicken pot pie recipe is your new best friend. Imagine tender chunks of chicken and vibrant mixed vegetables swimming in a creamy, flavorful broth, all crowned with a golden, cheddar-studded biscuit topping that’s infused with garlic powder to give you that unmistakable Red Lobster vibe. This dish brings together nostalgic flavors and a fresh twist that will have you reaching for seconds every time.
Ingredients You’ll Need
Don’t let the simplicity of the ingredients fool you—each one plays a crucial role in creating that perfect balance of flavor, texture, and color that makes the red lobster biscuit chicken pot pie such a standout dish. From the savory chicken to the cheesy, garlicky biscuit topping, this list is all about comfort and ease.
- 3 cups cooked chicken, diced: Using rotisserie chicken here is a great shortcut that adds juicy, seasoned meat effortlessly.
- 1 cup frozen mixed vegetables: Peas, carrots, and corn bring sweetness, color, and a pleasant bite to the filling.
- 1 cup cream of chicken soup: This creamy base binds the filling ingredients and adds rich, savory flavor.
- 1 teaspoon garlic powder: Used in both the filling and biscuit topping, it brings that unmistakable Red Lobster garlic punch.
- 1 teaspoon onion powder: Adds depth and subtle sweetness to the filling.
- Salt and pepper, to taste: Essential seasonings for balancing and enhancing all flavors.
- 1/2 cup chicken broth: Keeps the filling juicy and tender with flavorful moisture.
- 2 1/2 cups all-purpose flour: The base for the biscuit topping’s light and fluffy texture.
- 1 tablespoon baking powder: Ensures your biscuits rise perfectly, creating that airy, tender bite.
- 1 teaspoon salt: Brings out flavor in the biscuit topping.
- 1/2 cup unsalted butter, cold and cubed: Critical for flakiness and richness in the biscuit layer.
- 1 cup shredded cheddar cheese: Melts into the biscuit dough to add sharp, gooey goodness.
- 3/4 cup milk: Moistens the biscuit dough just right for tender results.
- 1 tablespoon garlic powder: The signature Red Lobster touch for the biscuit topping’s bold flavor.
How to Make red lobster biscuit chicken pot pie
Step 1: Prepare the Chicken Filling
First, preheat your oven to 375°F (190°C) so it’s ready when you need it. In a large bowl, combine the diced cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth. Stir everything until it’s well incorporated and the filling looks creamy and inviting. This filling packs in hearty ingredients with a perfect balance of creaminess and texture.
Step 2: Spread the Filling
Transfer your luscious chicken and vegetable mixture to a casserole or pie dish, spreading it out evenly to make sure every bite will be stuffed with those rich flavors. This layer forms the base for the delightful biscuit topping to come.
Step 3: Make the Biscuit Dough
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Then add the cold, cubed butter and use a pastry cutter (or your fingers) to cut it in until the mixture resembles coarse crumbs. This step is key to creating flaky biscuits. Stir in the shredded cheddar cheese and garlic powder to infuse every bite with savory, cheesy goodness.
Step 4: Add Milk and Combine
Gradually pour in the milk while stirring gently until the dough just comes together. Be careful not to overmix to keep your biscuits tender and light. The texture should be soft but scoopable for easy topping.
Step 5: Top the Filling and Bake
Drop spoonfuls of the biscuit dough evenly across your chicken filling, covering it completely to create that beautiful textured crust. Pop the dish into your preheated oven and bake for about 30 minutes, or until the biscuits are golden brown and the filling is bubbly and hot. The aroma filling your kitchen at this stage is impossible to resist!
Step 6: Cool and Serve
Once baked, let the red lobster biscuit chicken pot pie cool for a few minutes. This helps everything set perfectly, making it easier to serve without losing any of its delicious fillings. Now it’s ready to delight every hungry soul at your table.
How to Serve red lobster biscuit chicken pot pie
Garnishes
For a fresh pop of color and flavor, sprinkle chopped fresh parsley or chives over each serving. These herbs add an inviting brightness that complements the savory richness of the pie beautifully. A light drizzle of melted butter over the biscuit topping can also elevate that indulgent garlic-cheddar flavor.
Side Dishes
Pair your red lobster biscuit chicken pot pie with simple, crisp green salads tossed in a tangy vinaigrette to balance out the richness of the main dish. Roasted asparagus or steamed broccoli also make great sides, providing texture contrast and a dose of vibrant greens to round out the plate.
Creative Ways to Present
For a fun twist, try portioning the filling into individual ramekins and topping each with biscuit dough for personal pot pies — perfect for dinner parties or family gatherings. If you’re feeling adventurous, serve alongside a bowl of creamy tomato soup and a glass of chilled white wine to channel those cozy, lakeside Red Lobster vibes.
Make Ahead and Storage
Storing Leftovers
After enjoying your red lobster biscuit chicken pot pie, store any leftovers in an airtight container in the refrigerator. It will keep well for up to 3 days, and the flavors often meld even better overnight. Just reheat gently to maintain the biscuit’s texture.
Freezing
You can freeze the whole pot pie before baking for up to 2 months. Cover it tightly with plastic wrap and foil to prevent freezer burn. When you’re ready to bake, thaw overnight in the fridge and then bake as directed, adding extra time if needed to ensure the filling is heated through and the biscuits are golden.
Reheating
To reheat leftovers, place a portion on a baking sheet and warm in a 350°F (175°C) oven for about 15-20 minutes. This method helps keep the biscuit topping crisp rather than soggy, unlike reheating in the microwave.
FAQs
Can I use fresh vegetables instead of frozen?
Absolutely! Fresh peas, carrots, and corn work wonderfully in the filling. Just lightly steam or sauté them beforehand to ensure they cook through during baking.
Is there a way to make the biscuit topping dairy-free?
Yes, you can substitute the unsalted butter with a dairy-free margarine or coconut oil and use a plant-based milk alternative. Just note that the biscuit texture and flavor might vary slightly.
Can I make this recipe with turkey instead of chicken?
Definitely! Turkey is a great swap and adds a unique twist, especially great for using up Thanksgiving leftovers. Just make sure it’s cooked and diced before mixing it into the filling.
How spicy is the red lobster biscuit chicken pot pie?
This recipe is not spicy at all; it’s all about savory, cheesy, and garlicky flavors that appeal to all palates. You can add a pinch of cayenne pepper if you want a gentle kick!
Can I prepare the biscuit topping in advance?
Yes, you can mix the biscuit dough ahead of time and store it in the fridge for up to 24 hours. Just give it a quick stir before dropping it over the filling to ensure it’s evenly combined.
Final Thoughts
This red lobster biscuit chicken pot pie has quickly become one of my ultimate comfort foods — it’s hearty, flavorful, and has that special touch of garlicky cheddar biscuits that feel like a warm hug. Whether it’s weeknight dinner or a weekend treat, I promise this recipe will become a staple in your kitchen just like it has in mine. Give it a try, and get ready to fall in love one bite at a time!
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red lobster biscuit chicken pot pie Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Low Fat
Description
Enjoy the comforting flavors of Red Lobster’s famous Cheddar Bay biscuits combined with a hearty chicken pot pie filling in this easy-to-make recipe. Featuring tender chicken, mixed vegetables, and a creamy sauce topped with flavorful cheddar garlic biscuits, this dish is perfect for a cozy family dinner or a special occasion meal.
Ingredients
Filling
- 3 cups cooked chicken, diced (rotisserie chicken recommended)
- 1 cup frozen mixed vegetables (peas, carrots, and 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
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it is ready for baking the pot pie and biscuit topping evenly.
- Prepare Filling: In a large mixing bowl, combine the diced cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth. Mix thoroughly until all ingredients are well incorporated.
- Transfer Filling: Spread the prepared chicken filling evenly in a casserole or pie dish, creating a base layer for the biscuits.
- Mix Biscuit Dough: In a separate bowl, whisk together the flour, baking powder, and salt. Cut in the cold cubed butter until the mixture resembles coarse crumbs, ensuring a flaky biscuit texture.
- Add Cheese and Milk: Stir in shredded cheddar cheese and garlic powder to the flour mixture. Gradually add the milk while mixing gently just until combined—avoid overmixing to keep biscuits tender.
- Top Filling: Drop spoonfuls of the biscuit dough evenly over the chicken filling, covering as much surface as possible to ensure each serving gets biscuit topping.
- Bake: Place the dish in the preheated oven and bake for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly and hot.
- Cool and Serve: Allow the pot pie to cool for a few minutes after baking to tighten the filling and make serving easier. Enjoy warm.
Notes
- Using rotisserie chicken saves time and adds flavor.
- Frozen mixed vegetables like peas, carrots, and corn can be substituted with fresh if desired, but cooking time may vary.
- If cream of chicken soup is unavailable, substitute with a homemade white sauce for a fresher taste.
- Do not overmix biscuit dough to maintain fluffiness and tender texture.
- For a lower sodium option, use low-sodium cream of chicken soup and broth.
- Feel free to add herbs such as thyme or parsley for additional flavor in the filling.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Red Lobster biscuit chicken pot pie, cheddar bay biscuit pot pie, chicken pot pie recipe, cheesy biscuit topping, comforting chicken pot pie
