red lobster biscuit chicken pot pie Recipe
If you’re craving something that wraps comfort, heartiness, and a hint of that beloved Red Lobster magic into one irresistible dish, then this red lobster biscuit chicken pot pie is your new best friend. Imagine tender, savory chicken and colorful veggies enveloped in a creamy, flavorful filling, topped with fluffy, garlicky cheddar biscuits that bake up golden and perfect. It’s the kind of warm, satisfying meal that feels like a big hug on a plate, combining classic pot pie goodness with a twist inspired by those iconic Red Lobster biscuits we all adore.
Ingredients You’ll Need
These ingredients are straightforward but oh-so-important for creating that unforgettable flavor and texture. Each element plays its part, from the creamy filling to the cheesy, garlicky biscuit topping that makes this red lobster biscuit chicken pot pie truly stand out.
- 3 cups cooked chicken: Diced tender chicken adds hearty protein and a satisfying base; rotisserie chicken is a perfect shortcut.
- 1 cup frozen mixed vegetables: A colorful trio of peas, carrots, and corn brings sweetness and vibrant texture.
- 1 cup cream of chicken soup: This creates a rich, creamy filling that holds everything together.
- 1 teaspoon garlic powder: Adds warm, savory depth to both filling and biscuit topping for signature flavor.
- 1 teaspoon onion powder: Enhances the filling with subtle aromatic notes.
- Salt and pepper, to taste: Simple seasonings that balance and elevate all the flavors.
- 1/2 cup chicken broth: Adds moisture and a touch of savory brothiness to the filling.
- 2 1/2 cups all-purpose flour: The base for your biscuit topping, providing structure and fluffiness.
- 1 tablespoon baking powder: Ensures a light, airy rise for those biscuits you’ll love.
- 1 teaspoon salt: Perfectly seasons the biscuit dough.
- 1/2 cup unsalted butter, cold and cubed: Creates flaky, tender biscuit layers when blended into the flour.
- 1 cup shredded cheddar cheese: Melts into the biscuit topping, adding sharpness and gooey goodness.
- 3/4 cup milk: Moistens the dough for soft, tender biscuits.
- 1 tablespoon garlic powder: The final garlic flourish, adding that unmistakable Red Lobster biscuit flavor.
How to Make red lobster biscuit chicken pot pie
Step 1: Prepare the filling
Start by preheating your oven to 375°F (190°C) to get everything ready for baking. In a large bowl, mix the cubed cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth. This combination brings together a creamy, savory filling bursting with tender chicken and tender-crisp veggies – the heart of your red lobster biscuit chicken pot pie.
Step 2: Assemble the base
Pour the flavorful filling into your casserole or pie dish and spread it out evenly. The even layer ensures every bite will have just the right balance of filling beneath that golden biscuit topping.
Step 3: Make the biscuit topping
In a separate bowl, whisk the flour, baking powder, and salt. Using your fingers or a pastry cutter, cut in the cold butter until the mixture resembles coarse crumbs—this step is crucial for flaky biscuits. Stir in the shredded cheddar cheese and garlic powder to infuse those iconic Red Lobster biscuit notes right into the dough. Gradually mix in the milk, but be careful not to overwork the dough; you want it just combined to keep the biscuits tender.
Step 4: Top and bake
Drop spoonfuls of the biscuit dough evenly over the chicken filling, making sure to cover the surface well but leaving some gaps for steam to escape. Bake at 375°F for about 30 minutes until your biscuits turn a gorgeous golden brown and the filling bubbles invitingly underneath. Let the pot pie cool for a few minutes to set before digging in.
How to Serve red lobster biscuit chicken pot pie
Garnishes
A sprinkle of fresh chopped parsley or chives adds a lovely pop of color and a mild freshness that contrasts perfectly with the rich, garlicky biscuits. For an accent of tang, a dollop of sour cream or a drizzle of hot sauce can brighten up each bite without overpowering anything.
Side Dishes
This pot pie is a meal on its own, but pairing it with a crisp green salad or roasted Brussels sprouts complements the creamy filling and cheesy topping beautifully. Light sides balance the richness and create a well-rounded dinner.
Creative Ways to Present
Serve your red lobster biscuit chicken pot pie in individual ramekins for personalized portions—perfect for cozy dinners. You can also add a handful of cooked lobster meat folded into the filling for an upscale Red Lobster-inspired twist. Whatever way you choose, this dish makes any mealtime feel special.
Make Ahead and Storage
Storing Leftovers
Cover any leftover pot pie tightly with plastic wrap or foil and keep it refrigerated for up to 3 days. The flavors meld even more, making the next meal just as tasty.
Freezing
To freeze, assemble the pot pie but freeze before baking. Wrap tightly in plastic wrap and then foil, and freeze for up to 2 months. When ready, thaw overnight in the fridge and bake as usual—this helps preserve that fresh homemade taste.
Reheating
Reheat leftovers in an oven set to 350°F until heated through, about 20 minutes. This keeps the biscuit topping nice and crisp, unlike the microwave which can make it soggy.
FAQs
Can I use a different type of cheese in the biscuit topping?
Absolutely! While cheddar cheese brings that signature sharp, melty flavor, feel free to experiment with cheeses like mozzarella for a milder option or pepper jack for a little heat. Each will give your red lobster biscuit chicken pot pie its own unique twist.
Is it possible to make the filling from scratch instead of using cream of chicken soup?
Yes, you can make a homemade roux-based sauce with chicken stock, cream, butter, and flour. It adds a fresh flavor but takes more time. The cream of chicken soup offers a quick shortcut without sacrificing creaminess.
Can this recipe be made gluten-free?
To adapt this recipe, use a gluten-free flour blend for the biscuit topping and ensure your cream of chicken soup and broth are gluten-free as well. You may need to tweak baking times slightly for best results.
Why do we add garlic powder to the biscuit topping?
The garlic powder is what gives the biscuits that unmistakable Red Lobster flavor, making them taste buttery and savory with a subtle garlic kick. It’s a simple addition that makes all the difference.
Can I make this pot pie vegetarian?
Definitely! Swap the chicken for a mix of hearty vegetables like mushrooms, lentils, or chickpeas, and use vegetable broth and cream of mushroom soup instead. The biscuit topping remains just as delicious.
Final Thoughts
This red lobster biscuit chicken pot pie is one of those magical recipes that brings warmth and comfort to any table. It’s approachable enough for weeknights but special enough for company. Once you try the combination of tender chicken filling laced with garlic and topped with cheesy, fluffy biscuits, you’ll find yourself reaching for this recipe over and over. So go ahead, cozy up with a slice of this pot pie—it’s the kind of comfort food worth sharing with everyone you love.
Print
red lobster biscuit chicken pot pie Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Low Fat
Description
A comforting and hearty Red Lobster Biscuit Chicken Pot Pie featuring tender chicken, mixed vegetables, and creamy filling topped with homemade cheddar garlic biscuits inspired by the famous Red Lobster biscuits.
Ingredients
Filling
- 3 cups cooked chicken, diced (rotisserie chicken recommended for convenience)
- 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 get it ready for baking the pot pie.
- Prepare filling: 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. Mix thoroughly until well combined.
- Transfer filling: Spread the prepared filling evenly in your casserole or pie dish.
- Make biscuit dough: In another bowl, whisk together the flour, baking powder, and salt. Cut in the cold, cubed butter until the mixture looks like coarse crumbs.
- Add cheese and milk: Stir in the shredded cheddar cheese and garlic powder. Gradually add the milk, stirring just until combined, being careful not to overmix.
- Top filling: Drop spoonfuls of the biscuit dough evenly over the chicken filling to cover the surface.
- Bake: Place the pot pie in the preheated oven and bake for 30 minutes or until the biscuit topping is golden brown and the filling is bubbly.
- Cool and serve: Let the pot pie cool for a few minutes before serving to allow it to set and enhance flavors.
Notes
- Using rotisserie chicken saves time and adds flavor.
- You can substitute frozen mixed vegetables with fresh vegetables if preferred.
- Do not overmix the biscuit dough to ensure light, fluffy biscuits.
- For a richer biscuit topping, you can brush with melted butter before baking.
- Leftovers keep well refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg
Keywords: Red Lobster biscuit chicken pot pie, chicken pot pie with cheddar biscuits, comfort food, easy chicken pot pie recipe, homemade biscuit topping
