Red Lobster Biscuit Chicken Pot Pie

A cozy and comforting twist on classic chicken pot pie, topped with Red Lobster’s famous Cheddar Bay biscuits for a golden, garlicky finish. Perfect for family dinners or weekend comfort food nights.

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Course: Dinner, Main Course

Cuisine: American, Comfort Food

Prep Time: 15

Cook Time: 30

Resting Time: 10

Total Time: 55

Servings: servings

Calories: 580kcal

Cost: $16

Equipment

1 9x13 inch baking dish
1 Large mixing bowls
1 Wooden spoon
1 Pastry Brush
Measuring cups
1 Oven mitts

Ingredients

Chicken Filling

3 cups cooked chicken, diced rotisserie works great
2 cups mixed vegetables carrots, peas, corn
1 can cream of chicken soup 10.5 oz
1 cup chicken broth
1 cup sour cream
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper to taste
2 tablespoon butter

Biscuit Topping

1 box Red Lobster Cheddar Bay biscuit mix
⅔ cup milk
1 cup shredded cheddar cheese
2 tablespoon melted butter for brushing
½ teaspoon garlic powder mixed into butter

Instructions

Preheat oven to 375°F and grease a 9x13-inch baking dish.
In a large bowl, combine cream of chicken soup, chicken broth, sour cream, garlic powder, onion powder, salt, and pepper.
Stir in diced chicken and mixed vegetables until fully combined.
Pour chicken mixture into the prepared baking dish and spread evenly.
In a bowl, prepare the Cheddar Bay biscuit dough by combining biscuit mix, milk, and shredded cheddar cheese.
Spoon dollops of biscuit dough over the top of the chicken filling.
Bake uncovered for 25–30 minutes or until biscuits are golden and filling is bubbling.
Mix melted butter and garlic powder, then brush over hot biscuits right out of the oven.
Let rest for 10 minutes before serving.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition