Red Lobster Biscuit Chicken Pot Pie
This delightful Chicken Pot Pie combines creamy chicken filling with mixed veggies and flaky biscuit toppings, all made in one pan for a cozy and satisfying dinner.
Ingredients
For the filling
- 3 cups cooked chicken, diced Use rotisserie chicken for quicker prep.
- 1 cup frozen mixed vegetables (peas, carrots, and corn) Feel free to mix and match veggies.
- 1 cup cream of chicken soup
- 1 teaspoon garlic powder Use for filling and biscuit topping.
- 1 teaspoon onion powder
- to taste Salt
- to taste Pepper
- 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) Keep butter cold for flaky biscuits.
- 1 cup shredded cheddar cheese
- 3/4 cup milk
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- 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.
- Transfer the filling to a casserole or pie dish, spreading it evenly.
- In another bowl, whisk together the flour, baking powder, and salt for the biscuit topping.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the shredded cheddar cheese and remaining garlic powder.
- Gradually add the milk, mixing just until combined.
Baking
- Drop spoonfuls of the biscuit dough over the chicken filling, ensuring it covers evenly.
- Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
- Allow to cool for a few minutes before serving.
Notes
Serve hot with a side salad for crunch. Can be stored in the fridge for 3-4 days or frozen for up to 3 months.