Description
A warm, hearty chicken pot pie featuring a fluffy biscuit topping inspired by Red Lobster’s famous biscuits, combining comforting flavors with a gourmet twist.
Ingredients
Scale
- 3 cups cooked chicken, diced
- 1 cup frozen mixed vegetables (peas, carrots, 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
Instructions
- Preheat your oven to 375ยฐF (190ยฐC).
- In a large mixing bowl, combine the diced chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth. Mix until thoroughly combined.
- Transfer the chicken filling to your casserole or pie dish, spreading it evenly across the bottom.
- 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.
- Stir in the shredded cheddar cheese and an additional tablespoon of garlic powder. Gradually add the milk, mixing just until combined.
- Drop spoonfuls of the biscuit dough over the chicken filling, aiming to cover it evenly.
- Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbling.
- Allow to cool for a few minutes before serving.
Notes
For added flavor, consider using rotisserie chicken and not overmixing the biscuit dough for a fluffy texture. Feel free to customize with your favorite vegetables or spices.
- Prep Time: 10
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg