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Red Lobster Biscuit Chicken Pot Pie

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A cozy mashup of classic chicken pot pie topped with garlicky cheddar biscuits, perfect for weeknight dinners and family gatherings.

Ingredients

Scale
  • 3 cups cooked chicken, diced
  • 1 cup frozen mixed vegetables (peas, carrots, and corn)
  • 1 cup cream of chicken soup
  • 1 teaspoon garlic powder (for filling)
  • 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 biscuit topping)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine the diced chicken, frozen mixed vegetables, cream of chicken soup, 1 teaspoon garlic powder, onion powder, salt, pepper, and chicken broth. Stir until everything is evenly coated.
  3. Spread the filling into a 9×13-inch casserole dish or similar baking dish.
  4. In a separate bowl, whisk together the 2 1/2 cups flour, baking powder, and 1 teaspoon salt.
  5. Cut the cold, cubed butter into the flour mixture until it looks like coarse crumbs.
  6. Stir in the shredded cheddar cheese and 1 tablespoon garlic powder.
  7. Pour in the milk a little at a time and stir just until the dough comes together. Do not overmix.
  8. Drop spoonfuls of biscuit dough over the chicken filling.
  9. Bake for about 30 minutes, until the biscuit topping is golden brown and the filling is bubbling around the edges.
  10. Let cool for a few minutes before serving.

Notes

For a lighter option, use low-sodium chicken broth and adjust salt to taste. Substitute milk for buttermilk for a tangier biscuit.

Nutrition

Find it online: https://www.simplefamilydishes.com/red-lobster-biscuit-chicken-pot-pie-3/