Description

This Red Lobster Biscuit Chicken Pot Pie recipe combines tender cooked chicken and mixed vegetables in a creamy filling, topped with a flaky, cheddar-infused garlic biscuit crust reminiscent of Red Lobster’s famous biscuits. It’s a comforting and flavorful casserole that’s perfect for family dinners or potlucks.

Ingredients

Scale

Filling

3 cups cooked chicken, diced (rotisserie chicken works well)
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

Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
Prepare Filling: 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 thoroughly until all ingredients are well incorporated.
Assemble Filling: Transfer the mixture to a casserole or pie dish, spreading it evenly to form the base layer of the pot pie.
Make Biscuit Dough: In a separate bowl, whisk together the flour, baking powder, and salt. Cut in the cold, cubed butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
Add Cheese and Garlic: Stir in the shredded cheddar cheese and garlic powder to the flour and butter mixture.
Combine Milk: Gradually pour in the milk, mixing just until combined. Avoid overmixing to keep the biscuits light and fluffy.
Top Filling with Dough: Drop spoonfuls of biscuit dough evenly over the chicken filling, covering the surface as much as possible.
Bake: Place the dish in the oven and bake for 30 minutes or until the biscuit topping is golden brown and the filling is bubbly.
Cool and Serve: Allow the pot pie to cool for a few minutes after baking before serving to let the filling set slightly.

Notes

Using rotisserie chicken saves time and adds rich flavor.
You can substitute frozen mixed vegetables with fresh vegetables if preferred.
Do not overmix the biscuit dough to keep the topping tender and flaky.
For a more intense garlic flavor, add a little more garlic powder to the biscuit dough or sprinkle some garlic salt on top before baking.
This recipe can be made ahead and refrigerated before baking; just add a few extra minutes to the baking time if baking from cold.
To make this recipe gluten-free, use a gluten-free flour blend and baking powder certified gluten-free, and ensure cream of chicken soup is gluten-free.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Dish, Casserole
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving (approx. 1/6 of recipe)
Calories: 420 kcal
Sugar: 3 g
Sodium: 680 mg
Fat: 22 g
Saturated Fat: 12 g
Unsaturated Fat: 8 g
Trans Fat: 0.5 g
Carbohydrates: 32 g
Fiber: 2 g
Protein: 25 g
Cholesterol: 75 mg

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