Red Lobster Biscuit Chicken Pot Pie
Indulge in the heartwarming flavors of this red lobster biscuit chicken pot pie, a delightful twist on a classic comfort dish. This recipe features tender diced chicken and a colorful medley of vegetables enveloped in a rich, creamy sauce, all crowned with fluffy cheddar biscuits reminiscent of those served at Red Lobster. Perfect for family gatherings or cozy weeknight dinners, this dish brings restaurant-quality flair right to your home. Easy to prepare and customizable, it’s sure to please both kids and adults alike. Enjoy this satisfying meal that combines warmth and flavor in every bite!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 cups cooked chicken, diced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 cup cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt and pepper
- 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
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the diced chicken, frozen vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth. Mix well and transfer to a casserole dish.
- In another bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter until crumbly. Stir in the cheddar cheese and garlic powder.
- Gradually mix in the milk until just combined; avoid overmixing.
- Drop spoonfuls of biscuit dough over the filling evenly.
- Bake for about 30 minutes or until biscuits are golden brown and filling is bubbly.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 72mg