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Red Lobster Biscuit Chicken

Red Lobster Biscuit Chicken: Comfort Food at Its Best

Red Lobster Biscuit Chicken is a comforting pot pie featuring tender chicken, mixed vegetables, and fluffy biscuit topping that creates joyful dinner memories.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 3 cups Cooked Chicken, diced Substitution: Use rotisserie chicken for convenience.
  • 1 cup Frozen Mixed Vegetables Can substitute with seasonal fresh veggies.
  • 1 cup Cream of Chicken Soup Substitution: Use homemade or plant-based cream soup for a lighter version.
  • 1 tsp Garlic Powder Enhances flavor. Adjust to taste.
  • 1 tsp Onion Powder
  • Salt & Pepper Essential seasonings for flavor enhancement.
  • ½ cup Chicken Broth Adds moisture to the filling.
For the Biscuit Topping
  • 2 ½ cups All-Purpose Flour Base for biscuit topping, providing structure.
  • 1 tbsp Baking Powder Leavening agent for the biscuit topping.
  • 1 tsp Salt Enhances overall flavor.
  • ½ cup Unsalted Butter, cold and cubed Creates flaky biscuits.
  • 1 cup Shredded Cheddar Cheese Substitution: Use dairy-free cheese for a vegan version.
  • ¾ cup Milk Can use low-fat or plant-based milk.

Equipment

  • Mixing bowl
  • Casserole Dish
  • Oven

Method
 

Step‑by‑Step Instructions
  1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Gather all your ingredients and necessary baking equipment.
  2. Prepare the Filling: In a large mixing bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, and pepper. Pour in the chicken broth and mix until well incorporated.
  3. Transfer the Filling: Pour the filling into a prepared casserole or pie dish, spreading it evenly.
  4. Make the Biscuit Topping: Whisk together the all-purpose flour, baking powder, and salt. Cut in the cold, cubed butter until the mixture reaches a coarse crumb texture.
  5. Add Cheese and Milk: Stir in the shredded cheddar cheese along with the garlic powder, then gradually add the milk, combining just until incorporated.
  6. Dollop Biscuit Dough: Drop spoonfuls of the biscuit dough over the filling, covering it as evenly as possible.
  7. Bake the Pot Pie: Place the dish in the preheated oven and bake for approximately 30 minutes, until the topping is golden-brown.
  8. Cool Before Serving: Remove from the oven and let it cool for a few minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 75mgSodium: 700mgPotassium: 500mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 250mgIron: 3mg

Notes

Allow leftovers to cool before storing in an airtight container. Can freeze unbaked for up to 3 months.

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