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

Introduction

This Red Lobster Biscuit Chicken Pot Pie is a comforting twist on a classic dish, featuring tender chicken and mixed vegetables in a creamy filling topped with cheesy, garlic-flavored biscuits. It’s perfect for a cozy dinner that feels indulgent yet easy to prepare.

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
• 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 a Red Lobster touch)

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, 1 teaspoon 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 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 1 tablespoon garlic powder. Gradually add the milk, mixing just until combined. Do not overmix.
6. Step 6: Drop spoonfuls of the biscuit dough evenly over the chicken filling, covering the surface.
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: Allow to cool for a few minutes before serving.

Tips & Variations

• Use leftover rotisserie chicken to save prep time and add extra flavor.
• Add a pinch of cayenne pepper or smoked paprika to the filling for a subtle spicy kick.
• For a dairy-free version, substitute butter for a plant-based alternative and use a non-dairy milk.
• Serve with a simple green salad to balance the richness of the pie.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) for about 15-20 minutes until heated through to keep the biscuit topping crisp. Avoid microwaving to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the filling and biscuit topping separately and store them in the fridge for up to 24 hours before assembling and baking.

Can I use fresh vegetables instead of frozen?

Absolutely. Use about 1 1/4 cups of fresh peas, carrots, and corn, lightly steamed or sautéed before mixing to ensure they cook fully during baking.

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

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★★★★★

4.4 from 90 reviews

This Red Lobster Biscuit Chicken Pot Pie is a comforting and flavorful twist on the classic chicken pot pie. Tender cooked chicken and mixed vegetables are combined with creamy chicken soup and aromatic seasonings, then topped with fluffy cheddar cheese biscuits infused with garlic powder for that signature Red Lobster flair. Baked to golden perfection, this hearty pie is perfect for a family dinner or cozy meal any night of the week.

• Author: Naya
• 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 great)
• 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 Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the pot pie.
2. Prepare Filling: In a large mixing bowl, combine diced cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth. Mix thoroughly until well combined to form the savory filling.
3. Transfer Filling: Pour and spread the prepared filling evenly into your casserole or pie dish, creating an even base layer for the biscuits.
4. Make Biscuit Dough: In a separate bowl, whisk together the flour, baking powder, and salt. Cut the cold, cubed butter into the flour mixture until the texture resembles coarse crumbs.
5. Add Cheese and Garlic: Stir in shredded cheddar cheese and garlic powder into the crumb mixture. Gradually add the milk, mixing just until the dough comes together without overmixing to keep biscuits light and fluffy.
6. Top Filling: Drop spoonfuls of the biscuit dough evenly over the chicken filling, covering the surface as best as you can to create a biscuit crust.
7. Bake: Place the dish in the preheated oven and bake for 30 minutes or until the biscuit topping turns golden brown and the filling is bubbly and hot.
8. Cool and Serve: Allow the chicken pot pie to cool for a few minutes before serving to let the filling set slightly.

Notes

• Rotisserie chicken is a great shortcut and adds great flavor.
• You can substitute frozen mixed vegetables with fresh seasonal veggies if preferred.
• Be careful not to overmix the biscuit dough to ensure a tender crust.
• Use cold butter to create flaky biscuit topping texture.
• For added flavor, sprinkle a bit of extra cheddar on top of biscuits before baking.
• Let the pot pie rest a few minutes before serving to avoid burns from hot filling.

Keywords: Chicken pot pie, Red Lobster biscuit, chicken casserole, cheesy biscuit topping, comfort food, chicken and vegetable pie