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Red Lobster Biscuit Chicken Pot Pie

Savory Red Lobster Biscuit Chicken Pot Pie for Cozy Nights

This Red Lobster Biscuit Chicken Pot Pie is a comforting dish filled with shredded chicken, mixed veggies, and topped with Cheddar Bay biscuits.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 2 cups Cooked Chicken Diced; Substitution: Rotisserie chicken for a quicker option.
  • 2 cups Frozen Mixed Vegetables Substitution: Fresh veggies according to your taste or seasons.
  • 1 can Cream of Chicken Soup Substitution: Homemade cream sauce if you'd like to go from scratch.
  • 1 teaspoon Garlic Powder Tip: Fresh garlic can give an extra punch if you prefer.
  • 1 teaspoon Onion Powder Note: Adjust according to your flavor preference.
  • to taste Salt
  • to taste Pepper
  • 1 cup Chicken Broth
Biscuit Topping
  • 2 cups All-Purpose Flour Substitution: Gluten-free flour for those with sensitivities.
  • 1 tablespoon Baking Powder
  • 1 teaspoon Salt
  • 1/2 cup Unsalted Butter Cold and cubed; Keep it cold until you're ready to mix.
  • 1 cup Shredded Cheddar Cheese Substitution: Use vegan cheese for a dairy-free version.
  • 3/4 cup Milk Substitution: Plant-based milk for those avoiding dairy.

Equipment

  • mixing bowl
  • Casserole dish
  • Oven

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Gather your ingredients and equipment.
  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. Stir until well mixed.
  3. Spread the chicken and vegetable filling evenly into your casserole or pie dish.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Cut in the cold cubed butter until resembling coarse crumbs.
  5. Stir in the shredded cheddar cheese and garlic powder. Gradually add milk until just combined.
  6. Drop spoonfuls of the biscuit dough over the chicken filling.
  7. Bake for about 30 minutes or until the biscuit topping is golden brown and the filling is bubbling.
  8. Let the pot pie rest for a few minutes before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

For the best results, avoid soggy biscuits by ensuring the filling isn't too watery. Chill your butter for flakiness and consider prepping ahead to save time.

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