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red lobster biscuit chicken pot pie Recipe

red lobster biscuit chicken pot pie Recipe
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★★★★★

5.2 from 20 reviews

This Red Lobster Biscuit Chicken Pot Pie combines the comforting flavors of a classic chicken pot pie with the beloved flaky, cheddar-garlic biscuits inspired by Red Lobster. Featuring a creamy chicken and mixed vegetable filling topped with cheesy, garlicky biscuit dough, this dish offers a delicious twist on a family favorite, perfect for a hearty weeknight dinner.

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 the oven: Set your oven to 375°F (190°C) to prepare it for baking the pot pie.
  2. Make the 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 well until all ingredients are thoroughly incorporated.
  3. Transfer filling: Pour and spread the chicken mixture evenly into your casserole or pie dish, creating a uniform layer as the base of the pot pie.
  4. Prepare biscuit dough dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Then, cut in the cold cubed butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
  5. Add cheese and seasoning: Stir in the shredded cheddar cheese and garlic powder to the crumb mixture, distributing evenly throughout the dry ingredients.
  6. Form biscuit dough: Gradually pour in the milk, stirring just until the dough comes together. Be careful not to overmix to keep the biscuits tender and flaky.
  7. Top the filling: Drop spoonfuls of the biscuit dough over the prepared chicken filling in the dish, covering the surface evenly but leaving some small gaps for steam to escape.
  8. Bake: Place the pot pie in the preheated oven and bake for about 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly around the edges.
  9. Cool and serve: Remove from the oven and let the pot pie cool for a few minutes to set before serving. This allows the filling to thicken slightly for perfect slices.

Notes

  • You can substitute cream of chicken soup with homemade béchamel sauce for a fresher taste and to control sodium.
  • Use rotisserie chicken to save time, but leftover roasted chicken works equally well.
  • Feel free to add herbs like thyme or rosemary to the filling for extra flavor.
  • For a spicier twist, sprinkle a pinch of cayenne pepper into the biscuit dough.
  • The biscuit topping can be made ahead and refrigerated for up to a day before baking.

Nutrition

Keywords: chicken pot pie, Red Lobster biscuits, chicken casserole, comfort food, cheesy biscuits, easy dinner

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