Introduction

This Red Lobster Biscuit Chicken Pot Pie combines tender shredded chicken, savory vegetables, and a creamy sauce topped with a cheddar bay biscuit crust. It’s a comforting and flavorful twist on the classic pot pie that’s easy to prepare and perfect for any family dinner.

The image shows a serving of chicken pot pie on a white plate with a blue rim, placed on a white marbled surface. The dish has three visible layers: the top layer is a golden brown, slightly crispy crust with bits of parsley sprinkled on it; the middle layer is a creamy sauce with melted cheese that looks smooth and rich; the bottom layer contains soft chunks of white chicken meat and colorful vegetables including orange carrots, green peas, and yellow corn, all mixed together. A silver fork rests on the plate behind the pot pie, and part of the clear glass baking dish with more pot pie is blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup (1 stick) melted butter (divided)
4-5 cups pre-cooked, shredded chicken
10-12 ounces frozen peas and carrots
3/4 tsp garlic powder
3/4 tsp onion powder
1/2 tsp pepper
1/2 tsp chili powder
1.5 cups chicken broth
1 can (10.5 ounces) cream of chicken soup
1 cup whole milk
1 box (11 ounces) Cheddar Bay Biscuits Mix, reserve the seasoning packet
1/4-1/2 cup freshly shredded cheddar cheese

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit.
Step 2: Pour enough melted butter into the casserole dish to cover the bottom. Reserve about ¼ of the butter for later.
Step 3: Add an even layer of shredded chicken over the butter.
Step 4: Spread the frozen peas and carrots evenly on top of the chicken.
Step 5: In a small bowl, mix together garlic powder, onion powder, pepper, and chili powder. Sprinkle this spice blend evenly over the vegetables without stirring.
Step 6: In another bowl, whisk the chicken broth and cream of chicken soup together until smooth. Pour this mixture over the chicken and vegetables.
Step 7: In a separate bowl, combine the milk, biscuit mix, and half of the reserved biscuit mix seasoning packet. Stir until smooth and lump-free, then pour the batter evenly over the filling.
Step 8: Sprinkle the shredded cheddar cheese on top, using as much or as little as you prefer.
Step 9: Bake the pot pie in the oven for 55 minutes or until the biscuit topping is golden brown.
Step 10: While the pot pie bakes, melt the remaining butter and mix in the rest of the biscuit seasoning.
Step 11: When the pot pie is done, brush the butter and seasoning mixture over the biscuit topping for extra flavor.
Step 12: Serve warm and enjoy this comforting, cheesy pot pie.

Tips & Variations

For a veggie boost, add diced potatoes or mushrooms along with the peas and carrots.
Use rotisserie chicken for quick preparation without sacrificing flavor.
Adjust the cheese amount on top to your liking; a sharper cheddar will add more tanginess.
Substitute whole milk with heavy cream for an even richer filling.

Storage

Store leftover pot pie in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through, or reheat the whole dish covered with foil in a 350-degree oven for about 20 minutes.

How to Serve

In a white skillet with a blue handle, there are golden-brown biscuit-like dumplings on top of a creamy, light-colored sauce with small bits of herbs visible. The dumplings are round, puffy, and slightly crunchy on the edges, covering the surface unevenly. A silver spoon lifts one dumpling, revealing the thick sauce below. To the side, a white plate holds some of the dish with sliced chicken and garnished herbs. The scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh vegetables instead of frozen?

Yes, you can use fresh peas and carrots, but blanch them briefly to soften before adding to ensure they cook evenly in the pot pie.

Is it possible to make this pot pie ahead of time?

Absolutely! Assemble the dish up to the biscuit topping, cover, and refrigerate for up to 24 hours. Add the topping and bake just before serving.