Description
This Red Lobster Biscuit Chicken Pot Pie combines tender chicken and vegetables in a creamy sauce, topped with fluffy, golden biscuits for a cozy, comforting meal.
Ingredients
- 3 cups cooked chicken, diced (rotisserie chicken works well)
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 cup cream of chicken soup
- 1 tsp garlic powder (for filling)
- 1 tsp onion powder
- Salt and pepper, to taste
- ½ cup chicken broth
- 2 ½ cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- ½ cup unsalted butter, cold and cubed
- 1 cup shredded cheddar cheese
- ¾ cup milk
- 1 tbsp garlic powder (for biscuit topping)
Instructions
- Preheat oven to 375°F (190°C).
- In a large mixing bowl, combine cooked chicken, frozen vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth. Mix thoroughly.
- Transfer filling to a casserole or pie dish and spread evenly.
- In another bowl, whisk together flour, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs.
- Stir in shredded cheddar cheese and garlic powder. Gradually add milk and mix until just combined. Do not overmix.
- Drop spoonfuls of biscuit dough over the chicken filling, covering evenly.
- Bake for 30 minutes or until biscuit topping is golden and filling is bubbly.
- Allow to cool slightly before serving.
Notes
- Use rotisserie chicken to save time.
- Add extra cheese or herbs for a richer flavor.
- Serve with a side salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course, Casserole
- Method: Bake
- Cuisine: American