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red lobster biscuit chicken pot pie
Zoey

red lobster biscuit chicken pot pie

This comforting dish combines tender chicken and veggies in a creamy sauce, topped with warm, fluffy Red Lobster-style biscuits. Perfect for a cozy dinner, this pot pie brings together the best of home cooking with a touch of restaurant flair.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 People
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method

Ingredients
  

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.

Equipment

  • casserole dish

Method
 

Instructions
  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. Mix until thoroughly combined.
  3. Transfer the filling to your casserole or pie dish, spreading it evenly.
  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. Stir in the shredded cheddar cheese and garlic powder. Gradually add the milk, mixing just until combined. Do not overmix.
  6. Drop spoonfuls of the biscuit dough over the chicken filling, making sure to cover it evenly.
  7. Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
  8. Allow to cool for a few minutes before serving.