Red Lobster Biscuit Chicken Pot Pie

This Red Lobster Biscuit Chicken Pot Pie brings cozy comfort to your table. It pairs tender chicken and veggies with a cheesy, garlic biscuit top. The dish feels special but stays simple to make. Try it on a chilly night or for a family dinner. You can also serve it with a fresh side like lemon garlic chicken sheet pan potatoes and broccoli for a brighter meal.

Why make this recipe

This recipe is easy and beginner-friendly. You use simple, pantry ingredients. It saves time when you use rotisserie chicken. Kids and adults usually love it. It stretches well for leftovers. You also get homemade flavor that beats boxed pot pies. For a fast, bright side, consider a 15-minute lemon basil chicken salad to serve alongside.

What makes Red Lobster Biscuit Chicken Pot Pie special

The biscuit topping gives a soft, flaky contrast to the creamy filling. Garlic in the biscuits adds a savory, familiar twist that reminds many of Red Lobster biscuits. Cheddar cheese melts into the dough for extra richness. The filling is simple but hearty with chicken and mixed vegetables. Overall, it feels like a restaurant dish made right at home.

Is Red Lobster Biscuit Chicken Pot Pie healthy

This dish can fit a balanced meal when you watch portions. It uses real chicken and vegetables. Making it at home lets you control salt and butter. Watch serving size to manage calories. For more vegetables, add extra frozen or fresh veggies. This is food made with whole items, not processed ready meals. (This is general food info, not medical advice.)

How to make Red Lobster Biscuit Chicken Pot Pie

The process is straightforward. You make the creamy filling first. Then you drop biscuit dough on top and bake. The biscuit batter is mixed quickly and not overworked. Total active time is short. Baking time gives you a hot, bubbly center and golden top. This recipe is good for cooks of any level.

Ingredients

• 3 cups cooked chicken, diced (rotisserie chicken saves time)
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1 cup cream of chicken soup
• 1 teaspoon garlic powder (for filling and biscuit topping)
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 1/2 cup 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)

Directions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix the diced chicken, frozen mixed vegetables, cream of chicken soup, 1 teaspoon garlic powder, onion powder, salt, pepper, and chicken broth until combined.
3. Spread the filling evenly in a casserole or pie dish.
4. In another bowl, whisk together the flour, baking powder, and 1 teaspoon salt.
5. Cut in the cold, cubed butter until the mix looks like coarse crumbs.
6. Stir in the shredded cheddar cheese and the extra 1 tablespoon garlic powder.
7. Gradually add the milk and stir just until the dough comes together. Do not overmix.
8. Drop spoonfuls of biscuit dough over the chicken filling to cover the surface.
9. Bake for 30 minutes, or until the biscuit topping is golden and the filling bubbles.
10. Let cool for a few minutes before serving.

How to serve Red Lobster Biscuit Chicken Pot Pie

Serve hot from the oven. Plate a scoop into deep bowls for a rustic look. Garnish with chopped parsley or chives if you like. Pair with a crisp green salad or steamed green beans. This dish works for lunch or dinner. It also makes a hearty brunch item when you serve smaller portions. For extra biscuit flair, you can serve with buttermilk garlic butter biscuits on the side.

Best occasions to make Red Lobster Biscuit Chicken Pot Pie

This recipe fits many moments. Make it for a weeknight family dinner. Bring it to potlucks or casual gatherings. It works well for meal prep and reheats nicely. Try it for cozy weekends or when you need comfort food. For a holiday or special night, pair it with a simple dessert like 5-ingredient Valentine Oreo truffles for an easy sweet finish.

How to store Red Lobster Biscuit Chicken Pot Pie

Store leftovers in the fridge for up to 3 days in an airtight container. Cool completely before covering. Reheat in the oven at 350°F (175°C) until hot to keep the biscuit top crisp. For long storage, freeze portions in freezer-safe containers for up to 2 months. Thaw in the fridge before reheating.

Can you make Red Lobster Biscuit Chicken Pot Pie ahead of time

Yes. Prepare the filling and biscuit dough separately. Keep both chilled for up to 24 hours. Assemble and bake when ready. You can also fully bake and reheat later. Reheat gently in the oven to restore texture.

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Tips to make Red Lobster Biscuit Chicken Pot Pie

• Use cold butter for the flakiest biscuits.
• Do not overmix the biscuit dough. Mix until just combined.
• Let the pot pie rest a few minutes after baking to set.
• Taste the filling before baking to adjust salt and pepper.
• Add a splash of milk or broth if the filling seems too thick.

Variation

• Swap cheddar for mozzarella for a milder top.
• Use split biscuits or crescent rolls as a shortcut; try 5-ingredient garlic butter crescent rolls if you want a fast swap.
• Add mushrooms or cooked bacon for more flavor.
• Make it lower fat by using low-fat milk and reduced-sodium soup.

FAQs

Q: Can I use frozen chicken for this recipe?

A: Yes. Thaw and drain excess water, then dice before using.

Q: How long does this Red Lobster Biscuit Chicken Pot Pie take to bake?

A: The bake time is about 30 minutes at 375°F (190°C) until the top is golden and the filling bubbles.

Q: Can I make this gluten-free?

A: Yes. Replace the all-purpose flour with a 1:1 gluten-free flour blend and check baking powder is gluten-free.

Q: Can I use fresh vegetables instead of frozen?

A: Yes. Lightly cook harder vegetables like carrots first so they are tender in the finished dish.

Q: How do I reheat single servings?

A: Reheat at 350°F (175°C) for 10–15 minutes. Use a microwave for quick reheating, but the biscuit will lose crispness.