Introduction
There’s something undeniably comforting about a warm pot pie, especially when it’s filled to the brim with tender chicken and vibrant vegetables, all enveloped in a rich and creamy sauce. This Red Lobster Biscuit Chicken Pot Pie takes the classic recipe up a notch by introducing those beloved cheesy, buttery biscuits on top. It’s the perfect cozy meal for chilly nights or any day when you need a little extra comfort. Let’s dive into this delightful, hearty dish that your family will absolutely adore!
Ingredients
- 1 lb cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package Red Lobster Biscuit mix
- 1/2 cup shredded cheddar cheese
- 1/2 cup milk
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Directions and Instructions
- Preheat your oven to a toasty 400°F (200°C). This will ensure that your biscuits bake to a beautiful golden brown.
- In a large mixing bowl, combine the shredded chicken, frozen mixed vegetables, heavy cream, chicken broth, garlic powder, onion powder, dried thyme, salt, and black pepper. Stir until everything is well blended and creamy.
- Pour the hearty chicken mixture into a 9-inch pie dish or any baking dish you have on hand, spreading it out evenly.
- In another bowl, prepare the Red Lobster Biscuit mix according to the package instructions, adding in the milk. Mix until just combined; a few lumps are perfectly fine!
- Using a spoon, drop spoonfuls of the biscuit dough over the chicken filling, making sure to cover as much surface as possible—this will create a scrumptious, flaky layer on top.
- Sprinkle the shredded cheddar cheese generously on top of the biscuit dough for that extra cheesy goodness.
- Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and a toothpick inserted in the center comes out clean.
- Once done, allow the pot pie to cool for a few minutes before serving—this will help the filling set a bit and make it easier to serve.
Notes or Tips
Feel free to customize this recipe by adding your favorite herbs or swapping in seasonal vegetables. You can also use rotisserie chicken for even quicker prep. The creamy filling can be adjusted to your taste by adding a splash of white wine or a dash of hot sauce for a little kick. Make it your own!
Cooking Techniques
To ensure an even bake on your biscuits, make sure to spoon the dough out in equal amounts. This will help each biscuit cook at the same rate. If you enjoy a little color on your topping, you can broil it for the last 1-2 minutes of cooking—just keep a close eye to prevent burning!
FAQ
Can I make this pot pie ahead of time?
Yes! You can prepare the filling the day before and store it in the refrigerator until you’re ready to bake.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Can I freeze the pot pie?
Absolutely! After assembling, cover tightly and freeze. Bake from frozen, but extend the bake time by about 10-15 minutes.
Conclusion
This Red Lobster Biscuit Chicken Pot Pie is the epitome of comfort food, with its creamy filling and rich biscuit topping. It’s an inviting dish that brings warmth and joy to any table. Perfect for family dinners or as a cozy meal for one, this recipe is sure to become a favorite in your home. Enjoy every hearty bite!