Red Lobster-Inspired Chicken Pot Pie with Cheddar Biscuit Topping Recipe

Introduction

This Red Lobster Biscuit Chicken Pot Pie combines tender chicken and mixed vegetables in a creamy sauce, topped with cheesy garlic biscuits inspired by Red Lobster. It’s a comforting and satisfying dish perfect for family dinners or cozy nights in.

Ingredients

• 3 cups cooked chicken, diced (rotisserie chicken works great)
• 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
• Salt and pepper, to taste
• 1/2 cup chicken broth
• 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 Red Lobster biscuit flavor)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 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. Mix until thoroughly combined.
3. Step 3: Transfer the filling to your casserole or pie dish, spreading it out evenly.
4. Step 4: In another bowl, whisk together the flour, baking powder, and salt for the biscuit topping. Cut in the cold butter until the mixture resembles coarse crumbs.
5. Step 5: Stir in the shredded cheddar cheese and garlic powder. Gradually add the milk, mixing just until combined—avoid overmixing.
6. Step 6: Drop spoonfuls of the biscuit dough evenly over the chicken filling.
7. Step 7: Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
8. Step 8: Let the pot pie cool for a few minutes before serving.

Tips & Variations

• Use rotisserie chicken to save time and add extra flavor.
• Swap frozen mixed vegetables with fresh vegetables for a fresher taste.
• For a richer filling, stir in a bit of sour cream or cream cheese before topping.
• Try adding herbs like thyme or parsley to the biscuit dough for extra aroma.

Storage

Store leftover pot pie covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to keep the biscuit topping crisp. You can also freeze it, wrapped tightly, for up to 2 months; thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade biscuits instead of the biscuit topping recipe?

Yes, you can use your favorite biscuit recipe, but be sure to include garlic powder and cheddar cheese to mimic the Red Lobster flavor.

Is it possible to make this dish vegetarian?

You can substitute the chicken with cooked mushrooms or a plant-based chicken alternative, and use vegetable broth and cream of mushroom soup instead of chicken-based ingredients.

Red Lobster-Inspired Chicken Pot Pie with Cheddar Biscuit Topping Recipe

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★★★★★

4.9 from 128 reviews

This Red Lobster Biscuit Chicken Pot Pie is a comforting homemade dish featuring tender cooked chicken and mixed vegetables in a creamy filling, topped with cheesy garlic biscuits reminiscent of Red Lobster’s famous biscuits. Easy to prepare and baked to golden perfection, it makes a perfect hearty meal for any day of the week.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Filling

• 3 cups cooked chicken, diced (rotisserie chicken works well)
• 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 the oven: Set your oven to 375°F (190°C) to prepare for baking the pot pie.
2. Prepare the 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 everything thoroughly until well combined.
3. Transfer filling: Pour and spread the prepared chicken mixture evenly into a casserole or pie dish, creating the base layer for your pot pie.
4. Make biscuit dough: In a separate bowl, whisk together the flour, baking powder, and salt. Cut in the cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs.
5. Add cheese and milk: Stir the shredded cheddar cheese and garlic powder into the flour mixture, then gradually pour in the milk. Mix gently just until the dough comes together—avoid overmixing for tender biscuits.
6. Top the filling: Drop spoonfuls of the biscuit dough evenly over the chicken filling, making sure the topping covers the entire surface.
7. Bake the pie: Place the dish in the preheated oven and bake for about 30 minutes, or until the biscuit topping turns golden brown and the filling is bubbly around the edges.
8. Cool and serve: Remove the pot pie from the oven and let it cool for a few minutes before serving to allow the filling to set slightly for easier serving.

Notes

• Using rotisserie chicken is a convenient shortcut and adds great flavor.
• Frozen mixed vegetables can be substituted or adjusted based on preference.
• Do not overmix biscuit dough to ensure a light and fluffy topping.
• The creamy filling can be enriched with a little extra chicken broth if it appears too thick before baking.
• Serve with a fresh green salad for a balanced meal.

Keywords: Chicken pot pie, Red Lobster biscuits, chicken casserole, biscuit topping, comfort food, homemade pot pie