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Red Lobster Biscuit Chicken Pot Pie

A cozy blend of tender chicken, colorful vegetables, and creamy soup topped with fluffy, cheese-infused biscuits, perfect for family dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 520
Ingredients Method Notes

Ingredients
  

For the filling
  • 3 cups cooked chicken, diced You can use rotisserie chicken to save time.
  • 1 cup frozen mixed vegetables Peas, carrots, and corn.
  • 1 cup cream of chicken soup
  • 1 teaspoon garlic powder For filling and biscuit topping.
  • 1 teaspoon onion powder
  • to taste Salt
  • to taste pepper
  • 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 a Red Lobster touch.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth.
  3. Mix these ingredients until thoroughly combined and spread the mixture into a casserole or pie dish.
Making the Biscuit Topping
  1. In another bowl, whisk together the all-purpose flour, baking powder, and salt.
  2. Cut in the cold butter until the mixture resembles coarse crumbs.
  3. Stir in the shredded cheddar cheese and garlic powder, then gradually add the milk, mixing just until combined.
  4. Drop spoonfuls of the biscuit dough over the chicken filling, covering it as evenly as possible.
Baking
  1. Bake in the preheated oven for about 30 minutes until the biscuit topping is golden brown and the filling is bubbly.
  2. Allow the pot pie to cool for a few minutes before serving.

Notes

For best results, do not overmix the biscuit dough. You can add seasonal vegetables and use rotisserie chicken for convenience.