why make this recipe
This easy comfort-food mashup brings the buttery, garlicky Red Lobster-style biscuit topping together with a classic chicken pot pie filling for a dish that’s both familiar and special. It’s an accessible weeknight winner and great for potlucks or family dinners when you want something cozy with a little restaurant flair.
introduction
This Red Lobster Biscuit Chicken Pot Pie layers a creamy chicken-and-vegetable filling under cheese-and-garlic biscuits for a golden, flaky top. It’s a crowd-pleaser that’s simple to assemble and forgiving—perfect for using rotisserie chicken or leftovers. For another comforting pot pie twist, see this crock-pot chicken pot pie soup recipe which highlights a slow-cooker approach to similar flavors.
how to make Red Lobster Biscuit Chicken Pot Pie
This method keeps things straightforward so you can have the pie in the oven quickly:
- Preheat oven to 375°F (190°C).
- Mix the filling ingredients in a large bowl until evenly combined.
- Transfer the filling to a casserole or pie dish and spread it evenly.
- Prepare the biscuit topping by combining dry ingredients, cutting in cold butter, stirring in cheddar and garlic powder, then adding milk until just combined.
- Drop spoonfuls of biscuit dough over the filling to cover the surface.
- Bake 30 minutes or until the biscuits are golden and the filling bubbles.
- Let rest a few minutes before serving.
Ingredients :
- 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 and pepper
- 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 a Red Lobster touch.)
Directions :
- Preheat your oven to 375°F (190°C).
- 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.
- Transfer the filling to your casserole or pie dish, spreading it evenly.
- 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.
- Stir in the shredded cheddar cheese and garlic powder. Gradually add the milk, mixing just until combined. Do not overmix.
- Drop spoonfuls of the biscuit dough over the chicken filling, making sure to cover it evenly.
- Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
- Allow to cool for a few minutes before serving.
how to serve Red Lobster Biscuit Chicken Pot Pie
Serve hot from the oven with a simple green salad or steamed broccoli to balance the richness. A drizzle of hot sauce or a sprinkle of chopped fresh parsley adds color and a little brightness.
how to store Red Lobster Biscuit Chicken Pot Pie
- Refrigerator: Cool completely, cover tightly, and store up to 3–4 days. Reheat individual portions in the microwave or the whole dish in a 350°F oven until warmed through.
- Freezer: For longer storage, assemble and freeze before baking (wrap tightly). Bake from frozen, adding extra time (about 20–30 minutes) until the filling is bubbly and topping is golden.
tips to make Red Lobster Biscuit Chicken Pot Pie
- Use rotisserie chicken to save time and boost flavor.
- Keep the butter cold when making the biscuit topping for flakier biscuits.
- Don’t overmix the biscuit dough — it should be shaggy so the biscuits stay tender.
- If the topping browns too fast, tent with foil while baking the filling finishes bubbling.
variation (if any)
- Cheesy Herb: Add 1–2 teaspoons of chopped fresh thyme or rosemary to the filling and extra shredded cheese on top.
- Creamier: Substitute half-and-half for the milk and add 1/2 cup sour cream to the filling for extra richness.
- Veggie-forward: Increase mixed vegetables and reduce chicken for a vegetarian-friendly version; swap cream of chicken soup for cream of mushroom or a vegetarian cream soup.
FAQ
Q: Can I make the biscuit topping ahead of time?
A: Yes — prepare the biscuit dough and keep it chilled until ready to drop over the filling, then bake as directed.
Q: Will the filling be too runny?
A: If your filling seems thin, stir in a tablespoon of flour or cornstarch mixed with a little cold water before adding to the dish to thicken.
Q: Can I use homemade biscuits?
A: Absolutely — any biscuit dough works. Be mindful of bake times if your biscuits are larger or smaller than the recipe’s spoonfuls.
Conclusion
For a tested variation and inspiration, check out Merry About Town’s Chicken Pot Pie With Red Lobster Biscuits to compare techniques and serving ideas.
Red Lobster Biscuit Chicken Pot Pie
Ingredients
Method
- Preheat oven to 375°F (190°C).
- 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.
- Transfer the filling to your casserole or pie dish, spreading it evenly.
- 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.
- Stir in the shredded cheddar cheese and garlic powder. Gradually add the milk, mixing just until combined. Do not overmix.
- Drop spoonfuls of the biscuit dough over the chicken filling, making sure to cover it evenly.
- Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
- Allow to cool for a few minutes before serving.
