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Delicious Red Lobster Biscuit Chicken Pot Pie topped with flaky biscuits

Red Lobster Biscuit Chicken Pot Pie

A cozy, cheesy chicken pot pie topped with flaky biscuits, perfect for chilly nights. Quick to prepare and a family favorite!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Comfort Food, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the filling
  • 3 cups cooked chicken, diced You can use rotisserie chicken for ease.
  • 1 cup frozen mixed vegetables (peas, carrots, corn) Feel free to swap with your favorite veggies.
  • 1 cup cream of chicken soup
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste Salt and pepper Adjust based on preference.
  • 1/2 cup chicken broth
For the biscuit topping
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed Cold butter is key for flaky biscuits.
  • 1 cup shredded cheddar cheese Add more cheese for extra gooeyness.
  • 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 the cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth. Mix until thoroughly combined.
  3. Transfer the filling to your casserole or pie dish, spreading it evenly.
Biscuit Topping
  1. In another bowl, whisk together the flour, baking powder, and salt for the biscuit topping.
  2. Cut in the cold butter until the mixture resembles coarse crumbs.
  3. Stir in the shredded cheddar cheese and the remaining garlic powder. Gradually add the milk, mixing just until combined. Do not overmix.
  4. Drop spoonfuls of the 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

Serve this dish fresh from the oven for a rustic effect. Store leftovers in the fridge for 3-4 days or freeze for 2-3 months. Reheat in the oven for best results.