why make this recipe
This dish is warm, creamy, and easy. It uses soft Red Lobster style cheddar drop biscuits on top of a classic chicken pot pie filling. It is quick if you use rotisserie chicken. Children and adults like it. It is a good weeknight meal or comfort food for a cold day.
introduction
Red Lobster Biscuit Chicken Pot Pie mixes cooked chicken, vegetables, and a creamy sauce. Cheddar drop biscuits cover the top and bake to a golden crust. The recipe is simple and uses common pantry items.
how to make Red Lobster Biscuit Chicken Pot Pie
- Preheat your oven to 190°C.
- In a large bowl, mix the cooked chicken, frozen mixed vegetables, cream of chicken soup, 2.8 g garlic powder, 2.6 g onion powder, salt and pepper to taste, and 120 ml chicken broth. Stir until it is even and smooth.
- Pour the filling into a casserole or pie dish and spread it flat.
- In another bowl, whisk together 312 g flour, 12 g baking powder, and 6 g salt. Add the cold cubed butter and cut it in until the mix looks like coarse crumbs.
- Stir in 113 g shredded cheddar cheese and 2.8 g garlic powder. Slowly add 180 ml milk and mix just until the dough comes together. Do not overmix.
- Drop spoonfuls of the biscuit dough over the chicken filling so the top is mostly covered.
- Bake for about 30 minutes, or until the biscuits turn golden brown and the filling bubbles at the edges.
- Let the pie rest for a few minutes before you serve.
Ingredients :
- 420 g cooked chicken, diced (You can use rotisserie chicken to save time.)
- 150 g frozen mixed vegetables (peas, carrots, and corn)
- 240 ml cream of chicken soup
- 2.8 g garlic powder (for filling and biscuit topping)
- 2.6 g onion powder
- Salt and pepper to taste
- 120 ml chicken broth
- 312 g all-purpose flour
- 12 g baking powder
- 6 g salt
- 113 g unsalted butter (cold and cubed)
- 113 g shredded cheddar cheese
- 180 ml milk
- 8.4 g garlic powder (for a Red Lobster touch)
how to serve Red Lobster Biscuit Chicken Pot Pie
Serve warm in slices or scoops. A simple green salad or steamed vegetables go well with it. Add a little extra pepper or a light sprinkle of parsley on top for color.
how to store Red Lobster Biscuit Chicken Pot Pie
- Cool fully, then cover and refrigerate for up to 3 days.
- Reheat in the oven at 160°C until hot all the way through, about 20–25 minutes.
- You can freeze the whole dish (covered well) for up to 2 months. Thaw in the fridge overnight before reheating.
tips to make Red Lobster Biscuit Chicken Pot Pie
- Use rotisserie chicken to save time.
- Do not overmix the biscuit dough. Overmixing makes tough biscuits.
- Cold butter in the dough gives flakier biscuits.
- If the top browns too fast, cover with foil for the last 10 minutes of baking.
- Check the filling near the edge to make sure it is bubbling before you finish baking.
variation (if any)
- Add cooked bacon or ham for extra flavor.
- Use turkey instead of chicken for a holiday version.
- Swap cheddar for mozzarella or Monterey Jack for a milder top.
- Make individual pot pies in ramekins for single servings.
FAQs
Q: Can I use fresh vegetables instead of frozen?
A: Yes. Use about 150–200 g of fresh peas, carrots and corn. Cook them a little before mixing so they are soft.
Q: Can I make the biscuits gluten free?
A: Yes. Use a gluten-free flour mix that can replace plain flour 1:1 and check the baking powder is gluten free.
Q: How do I know the filling is cooked enough?
A: The filling should bubble at the edges and through small gaps in the biscuit top. That shows it is hot and cooked.
Q: Can I make this ahead and bake later?
A: You can prepare the filling and biscuit dough and keep them in the fridge. Assemble and bake within 24 hours.
Q: Can I use milk alternatives?
A: Yes. Use the same amount (180 ml) of oat or almond milk. The texture may change slightly.
Conclusion
This Red Lobster Biscuit Chicken Pot Pie is easy comfort food that uses simple ingredients and gives a cheesy, biscuit-topped pie. For a similar version and more tips, see Chicken Pot Pie With Red Lobster Biscuits – Merry About Town. If you want another take with cheddar drop biscuits, check Chicken Pot Pie with Red Lobster Cheddar Drop Biscuits.
Print
Red Lobster Biscuit Chicken Pot Pie
A warm and creamy chicken pot pie topped with soft Red Lobster style cheddar drop biscuits.
- Total Time: 45 minutes
- Yield: 4 servings
Ingredients
- 420 g cooked chicken, diced (you can use rotisserie chicken to save time)
- 150 g frozen mixed vegetables (peas, carrots, and corn)
- 240 ml cream of chicken soup
- 2.8 g garlic powder (for filling and biscuit topping)
- 2.6 g onion powder
- Salt and pepper to taste
- 120 ml chicken broth
- 312 g all-purpose flour
- 12 g baking powder
- 6 g salt
- 113 g unsalted butter (cold and cubed)
- 113 g shredded cheddar cheese
- 180 ml milk
- 8.4 g garlic powder (for a Red Lobster touch)
Instructions
- Preheat your oven to 190°C.
- Mix the cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, and pepper to taste, along with chicken broth in a large bowl until even and smooth.
- Pour the filling into a casserole or pie dish and spread it flat.
- Whisk together flour, baking powder, and salt in another bowl. Add the cold cubed butter and cut it in until the mixture resembles coarse crumbs.
- Stir in shredded cheddar cheese and garlic powder. Slowly add milk and mix just until the dough comes together. Do not overmix.
- Drop spoonfuls of the biscuit dough over the chicken filling so the top is mostly covered.
- Bake for about 30 minutes, or until the biscuits turn golden brown and the filling bubbles at the edges.
- Let the pie rest for a few minutes before serving.
Notes
Serve warm in slices or scoops with a simple green salad. Add extra pepper or a sprinkle of parsley for color.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None