Red Lobster Biscuit Chicken Pot Pie

Short Catchy Intro

So you want comfort food that feels fancy but really just needs minimal effort and lots of enthusiasm. Same. This Red Lobster biscuit chicken pot pie is that magic trick where canned soup and shredded chicken pretend they paid for a culinary school degree. If you like quick wins in the kitchen check out this 4 ingredient ranch chicken bake for another lazy genius dinner idea. Grab a casserole dish and your chill vibes and let us get cozy with comfort food.

Why This Recipe is Awesome

This recipe fakes impressiveness better than a tuxedo tee at a black tie event. It combines creamy chicken pot pie filling with fluffy cheesy Red Lobster style biscuits on top. It is idiot proof even I did not mess it up the first time. You can use rotisserie chicken and a can of soup and still get major home chef applause. Want a twist later on Try pairing it with something garlicky like chicken alfredo garlic bread bowls for a full comfort attack.

Ingredients You’ll Need

• 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 cups 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

Step by Step 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.

Common Mistakes to Avoid

• Thinking you do not need to preheat the oven Rookie mistake. The biscuit top will thank you for starting hot.
• Using warm butter in the biscuit mix Cold butter equals flaky biscuits. Keep it cold unless you want hockey puck vibes.
• Overmixing the biscuit dough Mix just until it holds. Overmixing makes dense biscuits and nobody invited those.
• Skimping on seasoning The cream of chicken soup is a base not the final boss. Taste and adjust salt and pepper.
• Crowding the biscuit drops Too small or too thin and they will bake faster than the filling gets bubbly. Aim for decent dollops.

Alternatives & Substitutions

• No rotisserie chicken No problem. Use leftover roasted chicken or pan sauté diced chicken breasts. If you only have raw chicken cook it first with a touch of salt and pepper.
• No cream of chicken soup Use a homemade roux with milk and chicken stock for a fresher take. It takes a tad longer but tastes like you tried.
• Dairy free Swap milk and butter for plant based versions and choose a dairy free cheese or skip the cheese in the biscuit. Texture changes but the spirit remains.
• Want it faster Try pre made biscuit dough from the fridge section. It works fine and I will not judge.
• Want veg upgrade Add chopped mushrooms or green beans for extra chew and flavor. If you are feeling adventurous try serving it alongside chicken and sweet potato bowls for a different vibe.

My opinion IMO use the cold butter method for best biscuit texture. Also cheddar is not negotiable in my book but feel free to swap for a sharper cheese if you like a bolder top.

FAQ Frequently Asked Questions

1. Can I use margarine instead of butter Why would you do that to yourself Well, technically yes but why hurt your soul like that Use butter if you can.
2. Can I freeze this for later Yes freeze the unbaked casserole covered tightly in foil. Thaw overnight then bake a bit longer until bubbly.
3. Can I make the biscuit topping ahead of time Yes keep it chilled and spoon onto the filling just before baking. Cold dough is your friend.
4. Can I add more vegetables Sure go nuts just adjust seasoning and maybe a splash more broth if it looks dry.
5. Will this work in smaller servings Yes split into ramekins for individual pot pies and reduce bake time a bit. Keep an eye on biscuit color.
6. Is the biscuit topping similar to Red Lobster Really close especially with the extra garlic powder in the mix It gives that familiar garlicky cheddar vibe.
7. What if my filling is too thin Thicken with a slurry of flour or cornstarch and a little water cook briefly before you spoon into the dish.

Final Thoughts

You made it this far so you are basically a culinary risk taker now. This chicken pot pie with Red Lobster style biscuits gives you warm, cheesy, creamy comfort without a three day prep timeline. Do not rush the biscuits and do taste your filling for seasoning before you top it. Invite someone over if you want to impress otherwise eat it all and accept the life choices. Now go impress someone or yourself with your new culinary skills You earned it

Conclusion

If you want another take or inspiration from a recipe that inspired this mashup check out Chicken Pot Pie With Red Lobster Biscuits on Merry About Town for more ideas and photos.

Red Lobster Biscuit Chicken Pot Pie

---

• Author: admin
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Non-Vegetarian

Print Recipe

Pin Recipe

Description

A comforting chicken pot pie topped with fluffy Red Lobster-style biscuits, combining minimal effort with maximum flavor.

---

Ingredients

Scale 1x2x3x

• 3 cups cooked chicken, diced
• 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 1/2 cups 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 biscuit topping)

---

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.

Notes

Ensure to use cold butter for flaky biscuits. Adjust seasoning in the filling to taste.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 4g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 45mg

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