Delicious Red Lobster Biscuit Chicken Pot Pie Recipe to Try

In a world where comfort food reigns supreme, few dishes bring as much joy and warmth as a rich, creamy chicken pot pie topped with delicious, buttery biscuits. Imagine biting into a flaky, golden crust revealing a savory filling of tender chicken, vibrant veggies, and a luscious sauce that hugs every morsel. This Red Lobster Biscuit Chicken Pot Pie is not just a meal; it’s a hug on a plate, a nostalgic reminder of family dinners and cozy evenings spent around the table.

Whether it’s a chilly winter night or a special gathering with friends, this dish promises to elevate your dining experience. With the aroma of herbs and spices wafting through your kitchen, your heart and stomach will thank you for making this delightful treasure. Prepare yourself for an explosion of flavors, textures, and a sprinkle of nostalgia as we dive into this savory masterpiece.

Ingredients for Red Lobster Biscuit Chicken Pot Pie

Here’s what you’ll need to make this delicious Red Lobster Biscuit Chicken Pot Pie:

1.5 lbs chicken tenderloins or breasts ? Choose fresh, high-quality chicken for best flavor. Tenderloins cook quickly and stay juicy.
4 cups chicken stock ? Homemade stock is ideal, but store-bought can save time. This provides rich flavor to the pot pie.
4 tablespoons butter ? Unsalted butter helps control the saltiness while adding richness to your filling.
? large onion, diced ? This aromatic veggie builds a base of flavor for your filling.
? cup carrots, diced ? Sweet and colorful, carrots add texture and visual appeal.
? cup celery, diced ? Celery brings a lovely crunch and a savory depth to the dish.
4 small potatoes, peeled and diced (optional) ? Yukon gold or red potatoes work well; they provide heartiness and make the filling more substantial.
3 cloves garlic, minced or grated ? Fresh garlic will elevate the flavor profile with its aromatic goodness.
1 cup frozen peas ? Convenient and sweet, peas add pops of color and nutrition.
? teaspoon onion powder, ? teaspoon dried thyme, ? teaspoon dried rosemary, ? teaspoon rubbed sage ? A medley of spices enhances the flavor. Adjust to your taste.
3 tablespoons flour ? This will help thicken the filling for a creamy texture.
? cup half & half ? A blend of cream and milk creates a luscious, velvety sauce.
1 chicken bouillon cube ? This intensifies the chicken flavor for a mouthwatering pot pie.
2 teaspoons low sodium soy sauce ? Adds umami depth without overwhelming saltiness.
pepper as needed ? Freshly cracked pepper brings out all the flavors.
2 cups all-purpose flour ? For making the Cheddar Bay Biscuits.
2 teaspoons baking powder and ? teaspoon baking soda ? These leavening agents ensure your biscuits rise beautifully.
1 ? teaspoon granulated sugar ? Adds a touch of sweetness to balance the flavors.
? teaspoon salt ? Essential for flavor, but adjust based on your taste.
1 teaspoon garlic powder ? Enhances the overall garlic flavor in the biscuits.
? teaspoon cayenne pepper ? A little heat goes a long way to keep things exciting!
1 ? cup sharp cheddar cheese ? Melty cheese in your biscuits elevates them to extraordinary levels.
1 cup cold buttermilk ? Use cold for optimal biscuit texture.
? cup butter, melted and cooled ? This makes the biscuits rich and buttery.
3 tablespoons butter (for topping) ? Adds brushed flavor when melted on top of the biscuits.
? teaspoon garlic powder (for topping) ? Extra garlic goodness on the biscuit topping.
1 teaspoon minced parsley (for topping) ? For a decorative and flavorful touch.

How to Make Red Lobster Biscuit Chicken Pot Pie

Follow these simple steps to prepare this delicious Red Lobster Biscuit Chicken Pot Pie:

Step 1: Prepare the Chicken
Begin by adding the chicken to a pot with 4 cups of chicken stock. Bring this mixture to a low boil and simmer for about 15 minutes. Once cooked, remove the chicken, cover it with foil, and set it aside to cool before shredding.

Step 2: Saut? the Vegetables
In a 12″ cast iron skillet, melt 4 tablespoons of butter over medium heat. Add the diced onion, carrots, celery, and potatoes. Saut? these veggies until they are soft, roughly 6 to 7 minutes, stirring occasionally so they don?t stick.

Step 3: Create the Sauce
Add the minced garlic, onion powder, thyme, rosemary, sage, and pepper to your saut?ed vegetables. Cook this mixture for another couple of minutes to infuse the flavors. Then, stir in 3 tablespoons of flour, ensuring it’s well mixed and allow it to cook for a few minutes.

Step 4: Combine the Filling
Slowly drizzle in 3 cups of the reserved chicken stock while whisking to make sure everything blends smoothly. Add in the half & half, soy sauce, shredded chicken, and frozen peas. Turn off the heat and give everything a good stir to create a luscious filling.

Step 5: Prepare the Biscuit Dough
In a large bowl, whisk together 2 cups of all-purpose flour, baking powder, baking soda, sugar, salt, garlic powder, and cayenne pepper. In another bowl, whisk together the melted butter and cold buttermilk until small lumps form. Pour this into the dry ingredients and fold gently until just combined.

Step 6: Assemble and Bake
Drop spoonfuls of biscuit dough on top of the pot pie filling, leaving about 4 inches of space between each one. Bake in your preheated oven at 450?F for 12 to 15 minutes or until the biscuits are golden brown. As a final touch, mix 3 tablespoons melted butter, ? teaspoon garlic powder, and minced parsley and brush this on top of the biscuits. Return to the oven for an additional 3 minutes and then serve warm, basking in the glory of your culinary creation.

Transfer to plates and drizzle with sauce for the perfect finishing touch. Enjoy your heartwarming Red Lobster Biscuit Chicken Pot Pie!

Perfecting Red Lobster Biscuit Chicken Pot Pie Cooking Process

Start by cooking the chicken in chicken stock to infuse flavors, then create a velvety filling while the biscuits chill. Assemble and bake for a golden finish that will wow your taste buds.

Add Your Touch to Red Lobster Biscuit Chicken Pot Pie

Feel free to swap shredded rotisserie chicken for the raw chicken tenderloins or load up on seasonal veggies like corn or green beans. Experiment with different herbs for a personalized twist!

Storing & Reheating Red Lobster Biscuit Chicken Pot Pie

Store leftovers in an airtight container in the fridge for up to three days. To reheat, cover and warm in the oven at 350 degrees until heated through, ensuring biscuits stay flaky.

It’s funny; the last time I made this dish, my brother exclaimed it was like a warm hug from Grandma. Who knew biscuits could inspire such heartwarming sentiments?

FAQs About Red Lobster Biscuit Chicken Pot Pie

What is Red Lobster Biscuit Chicken Pot Pie?

Red Lobster Biscuit Chicken Pot Pie is a comforting and hearty dish that combines tender chicken and vegetables in a creamy sauce, all topped with signature cheddar bay biscuits that add a delightful twist. Inspired by the famous biscuits from Red Lobster, this pot pie elevates the traditional recipe to new heights. Its warm, savory filling mixed with the flaky, cheesy biscuits creates a satisfying meal that?s perfect for family gatherings or cozy nights at home.

Can I use rotisserie chicken for the Red Lobster Biscuit Chicken Pot Pie?

Absolutely! Using rotisserie chicken is a fantastic time-saving hack for this recipe. Just shred the chicken and mix it into the creamy filling once the vegetables are saut?ed. This way, you?ll cut down on cooking time and still enjoy a delicious, flavor-packed dish. Plus, rotisserie chicken adds a lovely depth of taste, making your pot pie even more scrumptious.

What vegetables work best in Red Lobster Biscuit Chicken Pot Pie?

While the recipe suggests carrots, celery, and peas, feel free to get creative! You can add seasonal vegetables like green beans, corn, or even bell peppers. Zucchini and mushrooms can also enhance the flavors wonderfully. The idea is to use a mix of your favorites to create a filling that?s both colorful and nutritious, ensuring everyone at the table enjoys every bite.

How do I store leftover Red Lobster Biscuit Chicken Pot Pie?

Leftover Red Lobster Biscuit Chicken Pot Pie can be stored in an airtight container in the refrigerator for up to three days. When you?re ready to enjoy the leftovers, reheat it in the oven at 350 degrees Fahrenheit. Cover it with aluminum foil to keep the biscuits from getting too hard. Bake until heated through, and you?ll have a delicious meal ready to go, tasting almost as good as when it was freshly baked!

Conclusion for Red Lobster Biscuit Chicken Pot Pie

In conclusion, the Red Lobster Biscuit Chicken Pot Pie is a unique, heartwarming dish that combines classic flavors with a twist. With its creamy filling and flaky biscuit topping, it’s perfect for sharing with family and friends. This recipe allows for plenty of customization, making it versatile for any occasion. Whether you’re whipping it up for a weeknight dinner or a special gathering, this pot pie is sure to impress and satisfy. Enjoy your cooking adventure!

Delicious Red Lobster Biscuit Chicken Pot Pie Recipe to Try

This Red Lobster Biscuit Chicken Pot Pie combines tender chicken and veggies in a creamy sauce, topped with cheesy biscuits for a delightful twist.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner Recipes

Cuisine: American

Calories: 467

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

Chicken and Vegetables

• 1.5 lbs chicken tenderloins or breasts
• 4 cups chicken stock
• ? large onion, diced
• ? cup carrots, diced
• ? cup celery, diced
• 4 small potatoes, yukon gold or red, peeled and diced optional
• 3 cloves garlic, minced or grated
• 1 cup frozen peas
• ? teaspoon onion powder
• ? teaspoon dried thyme
• ? teaspoon dried rosemary
• ? teaspoon rubbed sage
• 3 tablespoons flour
• ? cup half & half
• 1 cube chicken bouillon
• 2 teaspoons low sodium soy sauce
• pepper as needed

Cheddar Bay Biscuit Dough

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ? teaspoon baking soda
• 1.5 teaspoons granulated sugar
• ? teaspoon salt
• 1 teaspoon garlic powder
• ? teaspoon cayenne pepper
• 1.25 cups sharp cheddar cheese
• 1 cup cold buttermilk
• ? cup butter, melted and cooled for dough
• 3 tablespoons butter for topping
• ? teaspoon garlic powder for topping
• 1 teaspoon minced parsley for topping

Equipment

• large bowl
• 12-inch cast iron skillet
• whisk
• Measuring cups
• Measuring spoons

Method

 

Preparation and Cooking

1. Preheat oven to 450 degrees.
2. In a large bowl, combine the dry ingredients for the Cheddar Bay Biscuits and whisk to combine.
3. In a separate bowl, whisk together the melted butter and cold buttermilk until small lumps form.
4. Pour the buttermilk mixture into the dry ingredients and toss together until just barely mixed.
5. Use a 1/4 cup scoop to form biscuit dough into even 1/2 inch patties and cover with plastic wrap while preparing the pot pie filling.
6. Add the chicken to a pot of chicken stock, bring to a low boil, and cook for 15 minutes. Remove cooked chicken, tent with foil, and set aside to shred. Reserve the chicken stock.
7. Dice all the veggies and mince the garlic.
8. In a 12-inch cast iron skillet, add the butter over medium heat and saut? all veggies except the garlic and peas until softened, about 6-7 minutes.
9. Add the garlic, dry seasonings, and pepper. Then add the flour, mixing well and cooking for a few minutes.
10. Slowly drizzle in 3 cups of reserved chicken stock, whisking until smooth. Then add half and half and soy sauce. Turn off heat and stir in chicken and peas.
11. Place biscuit dough on top of the pot pie filling, leaving about 4 inches of space in between each biscuit.
12. Cook in preheated oven for 12-15 minutes or until biscuits are golden brown around the edges.
13. Remove from oven and spread tops of biscuits with a mixture of melted butter, garlic powder, and minced parsley. Bake for an additional 3 minutes then serve warm.

Nutrition

Serving: 1servingCalories: 467kcalCarbohydrates: 26gProtein: 14gFat: 21g

Notes

Feel free to swap out vegetables for seasonal options or use rotisserie chicken for a time-saving alternative.

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