This super cozy Red Lobster Biscuit Chicken Pot Pie comes together in about 30 minutes and is all in one pot for a quick and easy weeknight dinner that your family will love! Whether it’s a chilly evening or just a busy day, this hearty dish is sure to warm you up and keep everyone satisfied!
Ingredients for This Red Lobster Biscuit Chicken Pot Pie
Filling
3 cups cooked chicken, diced
1 cup frozen mixed vegetables
1 cup cream of chicken soup
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1/2 cup chicken broth
Biscuit Topping
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
Let’s Get Cooking!
Preheat the Oven: Start by preheating your oven to 375°F (190°C) because we want our pot pie to come out nice and golden.
Prepare the Filling: In a large mixing bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, a couple pinches of salt and pepper, and the chicken broth. Mix everything together until it’s thoroughly combined and you see that creamy goodness coming together!
Spread the Filling: Transfer the filling into your casserole or pie dish, spreading it out evenly. You want every bite to be full of flavor!
Make the Biscuit Topping: In another bowl, whisk together the flour, baking powder, and salt. Then, cut in the cold butter until the mixture looks like coarse crumbs. This is where it gets fun, you could even use your fingers to really get in there!
Cheesy Goodness: Stir in the shredded cheddar cheese and the garlic powder. This is going to make your biscuits so delicious and aromatic! Gradually add the milk, mixing until just combined. Don’t overmix; this isn’t the time for gluten activation!
Top It Off: Drop spoonfuls of the biscuit dough over the chicken filling, you want to cover it evenly, but it doesn’t have to be perfect. Some gaps are fine, trust me, it’ll look amazing when it bakes!
Bake to Perfection: Pop your dish into the preheated oven for about 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly. Oh, the smell wafting through your kitchen will be irresistible!
Cool and Serve: Allow it to cool for a few minutes because, honestly, the filling is super hot! Then dig in! I promise you, you’ll want to go back for seconds (or thirds!).
If you loved this recipe, be sure to check out my One Pot Chicken Shawarma Rice, my Jamaican Brown Stew Chicken, or my Garlic Chicken Wraps for more comforting weeknight meals!
Why This Recipe Works
Quick & Easy
This Red Lobster Biscuit Chicken Pot Pie comes together all in under 30 minutes. With the help of store-bought ingredients, you’ll have a comforting, home-cooked meal on the table in no time!
Comfort Food
This pot pie is loaded with tons of flavor and will remind you of cozy family dinners. It’s perfect for those moments you just want to curl up with something warm and hearty!
Customizable
The best part about this dish? You can adjust the toppings and fillings based on whatever you have on hand! Got leftover veggies? Toss ’em in. Prefer to use turkey instead of chicken? Go for it!
Budget-Friendly
Uses affordable, everyday ingredients. A rotisserie chicken, some frozen veggies, and pantry staples make this dish a budget-friendly weeknight meal.
Crowd-Pleaser
Trust me, the whole family will love it! And if you have picky eaters? They won’t even know it’s packed with those good-for-you veggies!
Serving & Storage Tips
What to Serve With This
This Red Lobster Biscuit Chicken Pot Pie is fantastic on its own, but feel free to add a light green salad on the side or some crusty bread to mop up all the deliciousness.
Storage
Leftovers can be kept in an airtight container in the refrigerator for up to 3-4 days, if there are any leftovers, that is!
Reheating Instructions
For the best results, reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes should do it! If you’re in a hurry, the microwave works well too, just cover it to prevent it from drying out.
Freezer Friendly
Yes! You can freeze this dish before baking. Just assemble it, cover tightly, and it’ll last for up to 3 months. When you’re ready to eat, just bake it directly from frozen (you might need to add a few extra minutes to the baking time).
Food isn’t just about eating; it’s about experiences, memories, and, let’s be honest, comforting yourself after a hectic day! So, gather your loved ones, share this Red Lobster Biscuit Chicken Pot Pie, and enjoy those night-in vibes. Food is meant to bring people together, and trust me, once you’ve made this dish once, it’ll become a staple in your home!
And remember: the best meals come from the heart, so have fun with this recipe! Let it inspire you, and who knows? It may become your family’s next favorite!
Now tell me, have you made this dish? What variations did you try? I can’t wait to hear all about your delicious experiences! And for more recipes, follow us on Pinterest.
Print
Easy Red Lobster Biscuit Chicken Pot Pie
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Omnivore
Description
A comforting and easy one-pot chicken pot pie topped with cheesy biscuits, perfect for busy weeknight dinners.
Ingredients
- 3 cups cooked chicken, diced
- 1 cup frozen mixed vegetables
- 1 cup cream of chicken soup
- 1 teaspoon garlic powder
- 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
Instructions
- Preheat the oven to 375°F (190°C).
- Combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt and pepper, and chicken broth in a bowl.
- Transfer the filling into a casserole or pie dish, spreading it evenly.
- Whisk together the flour, baking powder, and salt in another bowl, then cut in the cold butter.
- Stir in the shredded cheddar cheese and garlic powder, then gradually add milk.
- Drop spoonfuls of the biscuit dough over the chicken filling.
- Bake for about 30 minutes or until the biscuit topping is golden brown and the filling is bubbly.
- Cool for a few minutes before serving.
Notes
This pot pie is versatile; feel free to customize the filling with leftover veggies or other protein.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg