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Red Lobster Biscuit Chicken Pot Pie

Red Lobster Biscuit Chicken Pot Pie for Ultimate Comfort

This Red Lobster Biscuit Chicken Pot Pie offers comforting flavors, easy prep, and is easily customizable for everyone, making it the perfect family dinner.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 slices
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 3 cups Cooked Chicken rotisserie chicken can save time
  • 1 cup Frozen Mixed Vegetables use peas, carrots, and corn or seasonal veggies
  • 1 cup Cream of Chicken Soup offers creaminess and binds flavors
  • 1 tsp Garlic Powder enhances aroma and flavor
  • 1 tsp Onion Powder adds depth to the flavor
  • to taste Salt and Pepper essential for flavor balance
  • ½ cup Chicken Broth provides moisture and richness
For the Biscuit Topping
  • 2 ½ cups All-Purpose Flour can substitute with gluten-free flour
  • 1 tbsp Baking Powder leavens the biscuit dough
  • 1 tsp Salt enhances gluten structure in biscuits
  • ½ cup Cold Unsalted Butter cubed and kept cold
  • 1 cup Shredded Cheddar Cheese use fresh cheese for best results
  • ¾ cup Milk low-fat alternatives can be used

Equipment

  • Oven
  • Mixing Bowl
  • Spatula
  • Casserole Dish

Method
 

Step-by-Step Instructions
  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, and salt and pepper. Pour in chicken broth and mix thoroughly.
  3. Transfer the chicken and vegetable mixture into a casserole or pie dish, spreading it out evenly.
  4. In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs.
  5. Fold in shredded cheddar cheese and one teaspoon of garlic powder. Gradually pour in milk, mixing until just combined.
  6. Drop spoonfuls of the biscuit dough over the chicken filling evenly.
  7. Bake for about 30 minutes until the biscuit topping is golden brown and the filling bubbles up.
  8. Allow to cool slightly for about 10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 38gProtein: 20gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 650mgPotassium: 500mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1.5mg

Notes

This pot pie can be customized with different vegetables or proteins to suit dietary preferences. Store leftovers in an airtight container for up to 3-4 days.

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