Red Lobster Biscuit Chicken Pot Pie Secrets Revealed

It starts like this: a cold day, hungry kids, that crinkly Cheddar Bay biscuit box staring at me from the pantry. This Red Lobster Biscuit Chicken Pot Pie is blowing up on TikTok, and with good reason. It’s hot, creamy, cheesy, buttery. Beginner-friendly, weeknight-ready, and ready in under an hour.

This cozy bake is like if Sunday dinner and comfort casseroles had a buttery biscuit baby. Pulled chicken, tender veg, creamy saucetucked under golden, garlicky Red Lobster Cheddar Bay Biscuits. A twist on Chicken Cobbler Casserole Red Lobster and my go-to chicken potpie with biscuits. Full details in the blog!

I learned to make pot pie from scratch with my Granrolling crusts, simmering chicken slow. Now I keep that heart, but test for speed and balance. This one? I tried and tweaked it five times. It’s got a secret thickener I swear by. You’re gonna love it.

Why You’ll Love This Recipe

• Cozy and nostalgic: This dish combines the warmth of a classic chicken pot pie with the restaurant-worthy flair of Red Lobster Cheddar Bay Biscuits.
• Beginner-friendly: No rolling pins or complicated crustsjust mix, layer, and bake.
• Customizable: Swap out the vegetables or use leftover turkey if you’ve got some on hand.
• Perfect for busy days: With a prep time of just 20 minutes, this is a lifesaver for weeknight dinners or last-minute gatherings.

Key Ingredients and Tools

Here’s everything you need to whip up this delightful Red Lobster Biscuit Chicken Pot Pie:

• Cooked chicken: Shredded or diced; rotisserie chicken works wonders as a timesaver.
• Frozen mixed vegetables: Think peas, carrots, and cornperfect for a classic pot pie feel.
• Cheddar Bay biscuits: The biscuit topping is made with flour, cheddar cheese, garlic powder, and milk, replicating those iconic Red Lobster flavors.
• Cream of chicken soup and chicken broth: These create a creamy, savory filling that ties everything together.

Pro Tip: You’ll also need a large skillet and a casserole dishbasics every cozy kitchen should have!

How It Comes Together

This Red Lobster Biscuit Chicken Pot Pie is as simple as layering and baking. Here’s the play-by-play:

1. Preheat: Set your oven to 375°F to get things warm and ready.
2. Make the filling: Mix the cooked chicken, vegetables, cream of chicken soup, broth, and seasonings in a large bowl. Spread the mix evenly into your casserole dish.
3. Prep the biscuits: Combine dry ingredients (flour, baking powder, garlic powder, salt), then cut in the cold butter until the mixture looks like coarse crumbs. Stir in the cheese and milk to form the dough.
4. Top and bake: Drop spoonfuls of the biscuit topping over the filling, ensuring it’s mostly covered. Bake for 30 minutes or until the topping is golden and the filling is bubbly.

Note: Let the dish rest for a few minutes before serving. The filling thickens as it cools, making it easier to scoop up hearty servings.

Troubleshooting & Tweaks

• Biscuit topping too dry? Add a splash more milk and mix gently until just combinedno overmixing!
• No chicken on hand? This recipe works beautifully with leftover turkey, making it an excellent turkey pot pie recipe easy with biscuits.
• Want more veggies? Swap in your favorites like green beans, diced potatoes, or mushrooms.

Pro Tip: If your filling seems too runny before baking, add a tablespoon of flour or cornstarch to thicken it upit works like magic!

Serving and Storage

Serve steaming bowls of this biscuit topped chicken pot pie straight from the oven for ultimate comfort. Pair with a side salad or roasted veggies for a balanced meal.

• Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
• Freezing: Assemble the pot pie but don’t bake it. Instead, cover with foil and freeze for up to 3 months. Bake from frozen, adding an extra 10-15 minutes to the cook time.

Expert Says: Mastering the Red Lobster Biscuit Chicken Pot Pie

Incorporating Red Lobster biscuits into a chicken pot pie adds a buttery, flaky texture that elevates the dish’s traditional comfort-food appeal. The biscuits act as a rich, savory topping, balancing creamy filling with a satisfying crispnessmaking the RED LOBSTER BISCUIT CHICKEN POT PIE a clever twist on classic pot pie techniques.

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How I Perfected My Red Lobster Biscuit Chicken Pot Pie

It took several rounds of testing before this Red Lobster Biscuit Chicken Pot Pie finally hit the mark. I learned the hard way that balancing a rich, creamy filling with the perfect flaky biscuits takes patience. Each time I got closer, and now I’m excited to share the recipe that came from all those lessons.

FAQs ( Red Lobster Biscuit Chicken Pot Pie )

Conclusion

The Red Lobster Biscuit Chicken Pot Pie comes together in under an hour and delivers that golden, buttery biscuit top with a creamy, savory filling you’ll crave. It’s the kind of cozy, easy dinner that feels fancy but is truly simpleperfect for weeknights or anytime comfort cooking.

Feel free to swap in leftover turkey for a fun twist on this turkey pot pie recipe easy with biscuits, or add extra veggies to suit your family’s favorites. I’ve found that letting it rest a bit before serving helps those layers set just righta little trick from the pros. Leftovers? They reheat beautifully for quick lunches.

Give this one a try and tell medid it bring back memories of family dinners or inspire new traditions? Share your photos or tweaks below, and please pass along this recipe to someone who loves a warm, homemade meal. You’re going to wanna make it again and again!

Joe Rooney

Red Lobster Biscuit Chicken Pot Pie Secrets Revealed

This delicious Red Lobster Biscuit Chicken Pot Pie combines tender chicken, mixed vegetables, and a creamy sauce topped with fluffy Red Lobster-style cheddar biscuits. A perfect Chicken Cobbler Casserole Red Lobster inspired dish that’s comforting and ideal for a cozy dinner. Enjoy the rich flavors of a Chicken Potpie With Biscuits that brings restaurant flair right to your kitchen.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Calories: 450

Ingredients Method Notes

Ingredients

  

• 3 cups cooked chicken, diced
• 1 cup frozen mixed vegetables
• 1 cup cream of chicken soup
• 1 teaspoon garlic powder (for filling and biscuit topping)
• 1 teaspoon onion powder
• Salt and pepper, to taste
• ½ cup chicken broth
• 2 ½ cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• ½ cup unsalted butter, cold and cubed
• 1 cup shredded cheddar cheese
• ¾ cup milk

Method

 

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth. Mix well.
3. Transfer the chicken filling evenly to an oven-safe casserole or pie dish.
4. In another bowl, whisk flour, baking powder, and salt.
5. Cut in cold butter until mixture resembles coarse crumbs.
6. Stir in shredded cheddar cheese and garlic powder.
7. Gradually add milk, mixing just until combined, do not overmix.
8. Drop spoonfuls of biscuit dough evenly over the chicken filling.
9. Bake in the preheated oven for 30 minutes or until biscuit topping is golden brown and filling is bubbly.
10. Let cool for a few minutes before serving.

Notes

• Use rotisserie chicken to save time. Customize vegetables as preferred or seasonal. Can be made ahead and refrigerated before baking; add extra baking time if baking cold.