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Red Lobster Biscuit Chicken Pot Pie

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A comforting dish that combines flaky, cheesy biscuits with a creamy chicken and vegetable filling.

Ingredients

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  • 3 cups cooked chicken, diced
  • 1 cup frozen mixed vegetables (peas, carrots, and corn)
  • 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 (for biscuit topping)

Instructions

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

Notes

To keep your pot pie fresh, store leftovers in an airtight container in the refrigerator for up to 3 days. Can be frozen before baking for up to three months.

Find it online: https://www.mubrecipes.com/red-lobster-biscuit-chicken-pot-pie/