Go Back

Red Lobster Biscuit Chicken Pot Pie

A comforting chicken pot pie topped with fluffy biscuits and filled with tender chicken, creamy soup, and vibrant vegetables, perfect for family dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Filling
  • 3 cups cooked chicken, diced Use rotisserie chicken for convenience.
  • 1 cup frozen mixed vegetables (peas, carrots, and corn)
  • 1 cup cream of chicken soup Or a plant-based alternative for vegan option.
  • 1 teaspoon garlic powder For filling and biscuit topping.
  • 1 teaspoon onion powder
  • to taste Salt and pepper
  • 1/2 cup chicken broth Or vegetable broth for vegan option.
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 Or any cheese of choice.
  • 3/4 cup milk
  • 1 tablespoon garlic powder For biscuit topping.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth. Mix until everything is thoroughly combined.
  3. Transfer the filling to a casserole or pie dish, spreading it evenly.
  4. In another bowl, whisk together the flour, baking powder, and salt.
  5. Cut in the cold butter until the mixture resembles coarse crumbs.
  6. Stir in the shredded cheddar cheese and the remaining garlic powder. Gradually add the milk, mixing just until combined.
  7. Drop spoonfuls of biscuit dough over the chicken filling, covering it evenly.
Baking
  1. Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
  2. Allow to cool for a few minutes before serving.

Notes

For a vegan version, substitute chicken with chickpeas, use plant-based cream soup, and dairy-free cheese. Store leftovers in an airtight container for about 3-4 days in the refrigerator. Freeze individual portions for up to 3 months.