Red Lobster Biscuit Chicken Pot Pie

Indulging in this biscuit chicken pot pie is pure comfort. That signature cheesy, garlicky biscuit topping meets classic pot pie filling in a way that just begs you to cozy up on the couch with a big spoon. On busy nights or whenever we need a dose of nostalgia, this recipe delivers.

I first nailed this for a chilly autumn family movie night when we all wanted takeout but decided to stay in. Now it is my reliable secret for instantly boosting spirits at home.

What You'll Need

• Cooked chicken: diced for juicy protein use rotisserie for best flavor and ease
• Frozen mixed vegetables: makes it fast and colorful choose a blend you love
• Cream of chicken soup: for that signature creamy texture pick a high-quality condensed version
• Chicken broth: deepens the flavor without making it soupy use low sodium if needed
• Garlic powder and onion powder: for savory depth fresh if you can but powder keeps it simple
• All-purpose flour: for a light biscuit structure use a reputable brand for best results
• Baking powder: gives biscuits their classic rise check freshness for fluffy results
• Unsalted butter: cold and cubed for flaky biscuits go for high fat European butter if you can
• Shredded cheddar cheese: delivers that Red Lobster effect grate it yourself for melt and flavor
• Milk: keeps the topping tender use whole for richness or lower fat for lighter biscuits
• Salt: brings all flavors into focus use kosher for seasoning steps

How to Make It

Prepare the Filling:

Combine cooked chicken diced with frozen mixed vegetables cream of chicken soup garlic powder onion powder salt pepper and chicken broth in a large mixing bowl Use a spatula to gently fold everything together ensuring even distribution of seasonings and creamy base

Make the Biscuit Topping:

In a separate bowl combine flour baking powder salt and cold cubed unsalted butter Using your fingers or a pastry cutter work the butter into the dry mixture until it resembles coarse crumbs Add shredded cheddar cheese and garlic powder mix thoroughly Pour in milk gradually mixing with a fork until a soft sticky dough forms

Assemble the Pot Pie:

Pour the chicken and vegetable filling evenly into a casserole or baking dish Using a spoon drop biscuit dough mounds over the top spacing them out so some filling peeks through Do not press down the dough It needs to rest gently on top to rise and brown

Bake to Golden Perfection:

Place the filled baking dish into a preheated oven Bake until you see the biscuits turn deep golden brown and the filling bubbles up at the edges This usually takes around half an hour but start checking at twenty five minutes Let rest five minutes before serving so the filling thickens up just right

Shredded cheddar is my absolute favorite here. It welds the whole top together with a nubbly crust and that hit of flavor you crave from the original biscuits. My kids always argue for the cheesiest biscuit mound so sometimes I sneak a little extra on their side.

Storage Tips

Once cooled tightly cover leftovers and refrigerate up to four days The texture is best if you reheat covered at a medium low oven rather than a microwave to keep the biscuits crisp rather than soggy If you want to freeze let the pot pie cool then wrap portions individually in foil Plastic wrap or freezer containers work well too Thaw in the fridge overnight and reheat gently

Ingredient Substitutions

You can use almost any cooked poultry in place of chicken Leftover Thanksgiving turkey fits perfectly If your house prefers extra vegetables try chopped broccoli or a handful of baby spinach stirred in before baking For a thicker sauce you can swap in half cream of mushroom soup If cheddar is not handy Monterey Jack or mozzarella will still give a creamy top

Serving Ideas

A side of crisp salad adds freshness to this rich meal I love serving with simple greens and a vinaigrette but buttered peas or steamed broccoli are family favorites too If you want a little zip brush the finished biscuits with a mix of melted butter and dried parsley just like in the restaurant

Cultural Inspiration

Chicken pot pie is about as American as it gets More than a century of recipes have shown up in family cookbooks and magazines but adding a biscuit crust is a Southern take Red Lobster made those garlicky cheddar biscuits famous and sneaking them onto a pot pie is the ultimate upgrade

Seasonal Adaptations

Double the veggies in spring using tender asparagus chunks or carrot rounds Come autumn roast sweet potatoes in place of some mixed vegetables For the holidays toss in chopped turkey and leftover green beans

Success Stories

After I cooked this for neighbors during a snowstorm it became their emergency meal request Whenever I hear someone is hosting game night I offer to bring a bubbling dish of this so everyone can dig in family style A friend once made it with ham and said it was the only way her kids asked for seconds

Freezer Meal Conversion

To make ahead assemble fully but do not bake cover tightly and freeze When ready to cook you can bake straight from freezer just add fifteen minutes to bake time Check the center to ensure hot before serving

This pot pie is always a hit warm from the oven or reheated the next day. Try it with extra biscuit topping for an extra cozy meal.

Recipe FAQs

→ How can I make the biscuit topping extra fluffy?

Use cold butter and avoid overmixing the dough. The cheddar cheese also adds lightness and flavor.

→ Can I use leftover chicken for the filling?

Yes, rotisserie or leftover cooked chicken works great and saves time during preparation.

→ What vegetables work best in the filling?

Classic choices include peas, carrots, and corn, but you can mix in your favorite vegetables as desired.

→ Is it possible to make the dish ahead of time?

You can assemble the pot pie in advance and bake it fresh when ready to serve for best texture.

→ How do I know when the pot pie is done baking?

The biscuit topping should be golden brown, and the filling should be hot and bubbling around the edges.

→ Can I freeze leftovers for later?

Yes, cool completely before freezing in airtight containers. Reheat in the oven for best results.