Introduction
Oh, you know those moments when you’re craving something warm, comforting, and just plain delicious? The kind of meal that feels like a hug in a bowl? Well, get ready, because today we’re diving into a recipe that’s going to become an instant classic in your kitchen: a Copycat Red Lobster Biscuit Chicken Pot Pie! Imagine all the cozy goodness of a traditional chicken pot pie, but with those incredibly craveable, cheesy, garlicky Red Lobster biscuits baked right on top. It’s a game-changer, and trust me, it’s surprisingly easy to whip up!
Why You’ll Love This Recipe
- Fast: We’re talking about getting dinner on the table in under an hour, from start to finish. Perfect for those busy weeknights!
- Easy: No fancy techniques here! If you can stir and drop spoonfuls, you can make this pot pie.
- Giftable: While it’s best served fresh, imagine bringing this bubbling, golden beauty to a potluck or a friend’s house – it’s a guaranteed hit!
- Crowd-pleasing: Even the pickiest eaters in your house will be asking for seconds. The combination of tender chicken, veggies, creamy sauce, and those irresistible biscuits is pure magic.
Ingredients
Here’s what you’ll need to gather to create this culinary masterpiece. Don’t worry, most of these are pantry staples!
- 3 cups cooked chicken, diced: Rotisserie chicken is your best friend here for extra flavor and speed!
- 1 cup frozen mixed vegetables: Peas, carrots, corn, green beans – whatever your heart desires! No need to thaw them.
- 1 cup cream of chicken soup: The secret to that wonderfully creamy filling.
- 1 teaspoon garlic powder: For a subtle garlicky kick in the filling.
- 1 teaspoon onion powder: Adds another layer of savory flavor.
- Salt and pepper to taste: Always important for bringing out all those delicious flavors.
- ½ cup chicken broth: Helps loosen up the filling just right.
- 2 ½ cups all-purpose flour: The base for our amazing biscuit topping.
- 1 tablespoon baking powder: This is what gives our biscuits that lovely lift.
- 1 teaspoon salt: For seasoning the biscuit dough.
- ½ cup unsalted butter, cold and cubed: Make sure it’s cold for the flakiest biscuits!
- 1 cup shredded cheddar cheese: Because who doesn’t love cheesy biscuits?
- ¾ cup milk: To bring the biscuit dough together.
- 1 tablespoon garlic powder: This is for sprinkling over the biscuits, giving them that signature Red Lobster flavor!
How to Make It
Alright, let’s get cooking! This is where the magic happens. Grab your apron, put on some tunes, and let’s make some dinner!
- Preheat your oven: First things first, get that oven heating up to 400°F (200°C). This ensures everything bakes up nice and evenly.
- Mix the filling: In a big bowl, toss in your diced chicken, those frozen mixed veggies, the cream of chicken soup, 1 teaspoon of garlic powder, onion powder, and a pinch of salt and pepper. Give it all a good stir until everything is coated in that creamy goodness.
- Add the broth: Pour in the chicken broth and stir it all together. This will make your filling wonderfully moist and flavorful.
- Prepare your pie dish: Now, pour that delicious chicken mixture into a 9-inch pie dish or any similar-sized oven-safe baking dish you have on hand.
- Start the biscuit dough: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and 1 teaspoon of salt. This is the dry foundation for our biscuits.
- Cut in the butter: Add your cold, cubed butter to the flour mixture. Now, you can use a pastry blender or even just your fingertips to cut the butter into the flour. You want it to look like coarse crumbs, almost like small peas. This step is crucial for tender biscuits!
- Stir in the cheese: Time for that shredded cheddar! Sprinkle it over the flour and butter mixture and give it a quick stir.
- Add the milk: Gradually add the milk, stirring as you go, until a soft, slightly sticky dough forms. Don’t overmix it – we’re not making bread here!
- Top it off: Using a couple of spoons, drop spoonfuls of your biscuit dough evenly all over the top of the chicken filling. It doesn’t have to be perfect; rustic is beautiful!
- Garlic power! Now for that extra special touch: sprinkle the remaining 1 tablespoon of garlic powder over the biscuit dough. This is what gives it that unmistakable Red Lobster vibe!
- Bake to perfection: Pop your pot pie into the preheated oven and bake for about 25-30 minutes. You’re looking for those biscuits to be beautifully golden brown and puffy, and the filling to be nice and bubbly around the edges.
- Let it rest: Once it’s out of the oven, let it stand for about 5-10 minutes before serving. This allows the filling to settle a bit and makes it easier to serve.
Substitutions & Additions
This recipe is fantastic as is, but I love to play around with it! Here are a few ideas:
- Chicken: Leftover turkey, shredded pork, or even canned tuna (drained well) can work in a pinch. For a vegetarian version, try chickpeas or a mix of extra veggies!
- Vegetables: Feel free to use whatever vegetables you have on hand. Broccoli florets, chopped celery, or even some frozen spinach would be lovely.
- Soup: If you can’t find cream of chicken soup, cream of mushroom or cream of celery soup will also do the trick.
- Cheese: Gruyere, Monterey Jack, or a sharp white cheddar would be delicious alternatives to the cheddar in the biscuits.
- Herbs: A little sprinkle of dried thyme or rosemary in the filling adds another layer of cozy flavor.
- Spice: For a little kick, add a pinch of cayenne pepper to the filling or a dash of hot sauce.
Tips for Success
A few little tricks I’ve learned along the way to make sure your pot pie turns out perfectly every time!
- Cold Butter is Key: For those fluffy, tender biscuits, your butter needs to be very cold. I like to pop mine in the freezer for about 10-15 minutes before I start.
- Don’t Overwork the Dough: Overmixing the biscuit dough can make them tough. Just mix until it’s combined.
- Prep Ahead: You can totally prepare the chicken filling the day before and store it in the fridge. Then, just make the biscuit dough and bake when you’re ready!
- Even Biscuit Size: Try to make your biscuit dollops roughly the same size so they bake evenly.
- Bubbly is Good: Make sure the filling is bubbling a bit when you pull it out of the oven. This means it’s heated through.
How to Store It
Leftovers? Lucky you! This pot pie reheats beautifully.
- Refrigeration: Once cooled, store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: The best way to reheat is in the oven at around 350°F (175°C) until warmed through. This helps keep the biscuits from getting soggy. You can also reheat individual portions in the microwave, but the biscuits might be a little softer.
FAQs
Got a few quick questions? I’ve got you covered!
Q: Can I make the biscuit topping ahead of time?
A: It’s best to make the biscuit dough just before you’re ready to bake, as it can get a bit sticky if left to sit too long. However, you can have your filling ready to go!
Q: My biscuits aren’t browning as much as I’d like. What should I do?
A: If your biscuits are looking a little pale but the filling is bubbly, you can pop the dish under the broiler for a minute or two at the end, keeping a very close eye on it to prevent burning!
Q: Can I freeze this pot pie?
A: While it’s not ideal, you can freeze the assembled, unbaked pot pie. Wrap it tightly and freeze. When ready to bake, thaw it completely in the refrigerator and then bake as directed, you might need to add a few extra minutes to the baking time.
Copycat Red Lobster Biscuit Chicken Pot Pie
A comforting and delicious chicken pot pie topped with cheesy, garlicky biscuits, reminiscent of Red Lobster's famous cheddar bay biscuits. Easy to make and perfect for a weeknight meal.
Equipment
- Oven Preheat to 400°F (200°C)
- Large bowl
- Medium bowl
- Whisk
- pastry blender or fingertips
- 9-inch pie dish or similar oven-safe baking dish
- spoons
Ingredients
Filling
- 3 cups cooked chicken, diced Rotisserie chicken recommended
- 1 cup frozen mixed vegetables Do not thaw
- 1 cup cream of chicken soup
- 1 teaspoon garlic powder For filling
- 1 teaspoon onion powder
- to taste salt For filling
- to taste pepper For filling
- 0.5 cup chicken broth
Biscuit Topping
- 2.5 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt For biscuit dough
- 0.5 cup unsalted butter, cold and cubed
- 1 cup shredded cheddar cheese
- 0.75 cup milk
- 1 tablespoon garlic powder For sprinkling on top
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, 1 teaspoon garlic powder, onion powder, salt, and pepper. Stir until everything is coated.3 cups cooked chicken, diced
- Pour in the chicken broth and stir to combine.3 cups cooked chicken, diced
- Pour the chicken mixture into a 9-inch pie dish or an oven-safe baking dish.
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and 1 teaspoon of salt.3 cups cooked chicken, diced
- Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until it resembles coarse crumbs.3 cups cooked chicken, diced
- Stir in the shredded cheddar cheese.3 cups cooked chicken, diced
- Gradually add the milk, stirring until a soft, slightly sticky dough forms. Do not overmix.3 cups cooked chicken, diced
- Drop spoonfuls of the biscuit dough evenly over the top of the chicken filling.
- Sprinkle the remaining 1 tablespoon of garlic powder over the biscuit dough.3 cups cooked chicken, diced
- Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbly.
- Let the pot pie rest for 5-10 minutes before serving.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven at 350°F (175°C) until warmed through. To reheat individual portions in the microwave, be aware the biscuits may become softer.