As I stood in my kitchen, the rich aroma of buttery garlic and cheese enveloped me, instantly transforming my home into a sanctuary of cozy comfort. Today, I’m thrilled to share my take on a beloved classic: the Red Lobster Biscuit Chicken Pot Pie. This cherished dish combines tender chicken and vibrant vegetables with a creamy filling, all crowned with fluffy cheddar bay biscuits that remind me of evenings spent enjoying hearty meals with family. Not only is this pot pie a true crowd-pleaser, but it’s also incredibly customizable—perfect for accommodating any dietary preferences. Whether you need a quick weeknight dinner or a dish to impress guests with minimal fuss, this recipe is your go-to solution. Are you ready to create a comforting masterpiece that will warm hearts and bellies alike? Let’s dive in!
Why is this pot pie so special?
Comforting, Homey Feel: Each bite of this pot pie wraps you in warmth, with its creamy chicken and veggies providing that nostalgic taste of home.
Fluffy, Cheesy Biscuits: The crowning glory is undoubtedly the cheddar bay biscuits, adding a delightful cheesy bite on every forkful.
Quick and Easy: This recipe is a breeze to whip up, especially with store-bought rotisserie chicken—perfect for busy weeknights.
Customizable Ingredients: You can easily switch up the proteins or veggies to suit your dietary needs, whether you’re going gluten-free or plant-based. Consider trying a version with Thai Peanut Chicken for a unique twist!
Crowd-Pleasing Appeal: Whether serving a family dinner or entertaining friends, this pot pie is bound to impress and satisfy everyone’s taste buds.
Red Lobster Biscuit Chicken Pot Pie Ingredients
Get ready to gather the essentials for this delightful dish!
For the Filling
- Cooked Chicken (3 cups) – Use rotisserie chicken for a quick and easy protein source.
- Frozen Mixed Vegetables (1 cup) – Brightens up the dish and incorporates nutritious elements; common choices are peas, carrots, and corn.
- Cream of Chicken Soup (1 cup) – Adds creaminess and depth of flavor to the filling.
- Garlic Powder (1 tsp) – Elevates the taste of both the filling and the biscuit topping.
- Onion Powder (1 tsp) – Adds an extra layer of flavor; adjust based on personal preference.
- Salt & Pepper – Essential for rounding out and enhancing all the flavors.
- Chicken Broth (½ cup) – Provides moisture and seamless integration of flavors in the filling.
For the Biscuit Topping
- All-Purpose Flour (2 ½ cups) – The base for a fluffy biscuit topping; opt for gluten-free flour as a substitution if needed.
- Baking Powder (1 tbsp) – The key for achieving that airy and fluffy biscuit texture.
- Salt (1 tsp) – Essential for imparting flavor to the biscuits.
- Unsalted Butter (½ cup) – Use cold, cubed butter for maximum flakiness in the biscuit.
- Shredded Cheddar Cheese (1 cup) – Infuses rich cheesy goodness, giving a nod to the classic Red Lobster style.
- Milk (¾ cup) – Adds moisture to the biscuit dough; dairy-free alternatives work just fine too.
Now that you have the ingredients, you’re one step closer to whipping up a comforting Red Lobster Biscuit Chicken Pot Pie that’s sure to delight!
Step‑by‑Step Instructions for Red Lobster Biscuit Chicken Pot Pie
Step 1: Preheat the Oven
Begin by preheating your oven to 375°F (190°C). This temperature is crucial for achieving that perfect golden brown biscuit topping that characterizes the Red Lobster Biscuit Chicken Pot Pie. While the oven heats, gather all your ingredients so they’re ready for mixing, setting you up for a smooth cooking experience.
Step 2: Prepare the Filling
In a large mixing bowl, combine 3 cups of cooked chicken, 1 cup of frozen mixed vegetables, and 1 cup of cream of chicken soup. Sprinkle in 1 teaspoon each of garlic powder and onion powder, along with salt and pepper to taste. Pour in ½ cup of chicken broth and gently mix until everything is well combined. Transfer this creamy filling into a greased casserole dish, ready to be topped.
Step 3: Make the Biscuit Dough
In another large bowl, whisk together 2 ½ cups of all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of salt. Next, use a pastry cutter or your fingers to cut in ½ cup of cold, cubed unsalted butter until the mixture resembles coarse crumbs. This step is essential for creating the flaky texture of the biscuit topping.
Step 4: Add Cheese and Liquid
Stir 1 cup of shredded cheddar cheese into the flour mixture, ensuring it’s evenly distributed. Gradually pour in ¾ cup of milk, mixing gently until just combined. Be careful not to overmix; the dough should be soft and slightly sticky but manageable. This will form the delicious biscuit layer that crowns your pot pie.
Step 5: Assemble the Pot Pie
Spoon the biscuit dough over the chicken filling in your casserole dish, spreading it evenly to cover the entire surface. This step is key as the biscuit topping will rise and develop a beautiful, rustic look while baking. Don’t worry about making it perfect; the homemade charm is what makes this Red Lobster Biscuit Chicken Pot Pie so special.
Step 6: Bake to Perfection
Place the casserole dish in your preheated oven and bake for 30 minutes. You’ll know it’s ready when the biscuit topping is golden brown and the filling is bubbling around the edges. The delightful smell will fill your kitchen, hinting at the warmth and comfort that’s just about to be served.
Step 7: Cool and Serve
After baking, remove the pot pie from the oven and allow it to cool for about 5-10 minutes. This resting period makes it easier to slice and serve, while also allowing the flavors to meld. Your cozy Red Lobster Biscuit Chicken Pot Pie is now ready to be enjoyed by family and friends!
Storage Tips for Red Lobster Biscuit Chicken Pot Pie
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Fridge: Store leftover pot pie in an airtight container for up to 3-4 days. Make sure it cools completely before sealing to prevent excess moisture.
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Freezer: For longer storage, freeze the pot pie (without baking) for up to 2-3 months. Wrap tightly in plastic wrap and then in foil to protect from freezer burn.
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Reheating: To reheat, thaw the pot pie in the fridge overnight, then bake at 350°F (175°C) for about 25-30 minutes until heated through and the biscuit topping is crispy.
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Make-Ahead: You can prepare the filling and biscuit dough in advance, store them separately in the fridge, and assemble right before baking for a quick weeknight dinner with your Red Lobster Biscuit Chicken Pot Pie.
What to Serve with Red Lobster Biscuit Chicken Pot Pie
Savor the warmth and comfort of this pot pie by pairing it with complementary sides that enhance your dining experience.
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Simple Green Salad: The crisp freshness of mixed greens with a light vinaigrette provides a refreshing contrast to the rich, savory pie.
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Creamy Mashed Potatoes: Butter-laden and smooth, they offer a delightful texture that enhances the comfort of your meal and balances flavors.
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Steamed Broccoli: A splash of vibrant green, steamed broccoli adds a nutritious element and a slight crunch, harmonizing well with the creamy filling.
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Garlic Breadsticks: The buttery, garlicky aroma of fresh breadsticks creates a perfect match, offering additional indulgence while soaking up every ounce of that creamy goodness.
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Roasted Root Vegetables: Carrots and potatoes, seasoned and roasted, bring a nutty sweetness that complements the savory chicken pot pie.
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Savory Cranberry Sauce: A tangy cranberry sauce can cut through the richness, offering a burst of flavor that refreshes the palate with each bite.
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Chilled White Wine: A glass of crisp Chardonnay or Sauvignon Blanc elevates the meal, enhancing the flavors and providing a luxurious dining experience.
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Chocolate Lava Cake: End on a sweet note with this decadent dessert, providing a rich finish that leaves your taste buds dancing in delight.
Make Ahead Options
These Cozy Red Lobster Biscuit Chicken Pot Pie components are perfect for meal prep! You can prepare the chicken filling and refrigerate it for up to 3 days in advance. Simply combine the cooked chicken, vegetables, soup, and seasonings, then store in an airtight container to maintain freshness. The biscuit dough can be made and kept in the fridge for 24 hours; just remember to cover it tightly to prevent drying out. When you’re ready to bake, spoon the biscuit dough over the chilled filling and adjust the cooking time if necessary, allowing an extra 5-10 minutes for cooking from cold. This method ensures you’re just as satisfied and cozy when serving this delightful dish, making weeknight dinners a breeze!
Expert Tips for Red Lobster Biscuit Chicken Pot Pie
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Cold Butter Matters: Ensure your butter is cold and cubed for a flaky biscuit topping. Room temperature butter can lead to a dense texture.
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Avoid Overmixing: Mix your biscuit dough just until combined. Overmixing can make the biscuits tough, taking away from their delightful fluffiness.
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Thicker Filling: If your filling appears too watery, simmer it on the stove to reduce excess liquid before adding the biscuit topping. A thick filling enhances the overall dish.
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Rest Before Slicing: Allow your Red Lobster Biscuit Chicken Pot Pie to cool for about 5-10 minutes before serving. This makes it easier to slice and helps the flavors settle.
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Customize Wisely: Experiment with vegetable substitutes or protein options, but keep in mind that the cooking times may vary. Ensure everything is cooked through before serving.
Red Lobster Biscuit Chicken Pot Pie Variations
Feel free to make this cozy pot pie your own with these delightful twists and swaps to suit your taste and dietary needs!
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Plant-Based Version: Swap chicken for tofu or chickpeas for a satisfying plant-based alternative that doesn’t skimp on flavor. Trust me, the creaminess still shines through!
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Veggie Boost: Add seasonal or your favorite vegetables like broccoli or bell peppers to the filling for an even more colorful and nutritious dish. Each addition lends unique textures and tastes!
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Cheesy Variations: Experiment with different cheese types for the biscuit topping—try pepper jack for a spicy kick, or gouda for that extra smoky flavor. The choice is yours!
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Individual Servings: Bake the pot pie in individual ramekins for personal-sized servings. This not only speeds up cooking time but also adds charm to your dinner presentation.
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Gluten-Free Option: Substitute all-purpose flour with a gluten-free blend to make this dish accessible for those sensitive to gluten. Just ensure your other ingredients are also gluten-free.
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Heat Things Up: Add a pinch of cayenne pepper or a splash of hot sauce to the filling for a little heat that keeps the flavor exciting! Spice levels can be adjusted to your liking.
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Double the Biscuits: Don’t skimp on the comforting biscuit topping! You can double the biscuit topping for an even fluffier experience next time you whip up this cozy meal.
For more flavorful inspiration, consider pairing this pot pie with a side of Cheesy Broccoli Chicken for a complete dinner experience!
Red Lobster Biscuit Chicken Pot Pie Recipe FAQs
How do I choose the right chicken for the pot pie?
Absolutely! I recommend using rotisserie chicken for that tender, ready-to-eat protein, which saves time and effort. If you’re feeling adventurous, you can also poach or bake chicken breasts seasoned with salt and pepper—just be sure to shred or chop the meat into bite-sized pieces.
What’s the best way to store leftovers?
For sure! Store your leftover Red Lobster Biscuit Chicken Pot Pie in an airtight container in the fridge for 3-4 days. Allow it to cool completely before sealing to prevent excess moisture, which can make the biscuits soggy.
Can I make this pot pie ahead of time?
Yes, you can! To prepare it in advance, make the filling and biscuit dough separately. Store them in the fridge for up to 24 hours. When you’re ready to bake, simply assemble the pot pie and add a few extra minutes to the baking time if they were refrigerated.
How can I freeze the pot pie for later use?
Absolutely! If you want to freeze it, do so before baking. Wrap the assembled pot pie tightly in plastic wrap, then in foil to protect it from freezer burn. You can keep it in the freezer for up to 2-3 months. When you’re ready to enjoy, thaw in the fridge overnight and bake as instructed.
What if my filling is too watery?
Very good question! If you notice your chicken filling seems a bit watery, don’t worry. Simply simmer it on the stovetop over low heat until it thickens up, about 5-10 minutes. If overcooked, add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it more quickly.
Can I make this dish gluten-free?
Certainly! To make a gluten-free version of this Red Lobster Biscuit Chicken Pot Pie, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure to also use gluten-free baking powder and check your cream of chicken soup label to ensure it’s gluten-free too!
Savory Red Lobster Biscuit Chicken Pot Pie for Comfort Cravings
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the filling ingredients: cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt and pepper, and chicken broth. Mix until well combined and transfer to a greased casserole dish.
- In another bowl, whisk together the biscuit dough ingredients: all-purpose flour, baking powder, and salt. Cut in cold cubed butter until it resembles coarse crumbs.
- Stir in shredded cheddar cheese into the flour mixture, then gradually add the milk, mixing until just combined.
- Spoon the biscuit dough over the chicken filling in the casserole dish.
- Bake for 30 minutes until the biscuit topping is golden brown and filling is bubbling.
- Remove from oven and allow to cool for 5-10 minutes before serving.
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