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red lobster biscuit chicken pot pie Recipe

red lobster biscuit chicken pot pie Recipe

★★★★★

4.8 from 25 reviews
  • Author: Zoe
  • 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

Scale

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

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it is ready for baking the pot pie and biscuit topping evenly.
  2. 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.
  3. Transfer Filling: Spread the prepared chicken filling evenly in a casserole or pie dish, creating a base layer for the biscuits.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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Find it online: https://cookingwithzoe.com/red-lobster-biscuit-chicken-pot-pie-recipe/