Description
A comforting chicken pot pie topped with flaky, buttery biscuits inspired by the beloved Red Lobster biscuits, perfect for family dinners.
Ingredients
Scale
- 3 cups cooked chicken, diced
- 1 cup frozen mixed vegetables
- 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 (for biscuit topping)
Instructions
- Preheat your oven to 375°F (190°C) and place a rack in the center.
- In a large mixing bowl, combine the chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth. Mix until well combined.
- Transfer the filling to a casserole or pie dish, smoothing it into an even layer.
- In a separate bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in cheddar cheese and garlic powder.
- Gradually add the milk until just combined, forming a soft dough.
- Drop spoonfuls of the biscuit dough over the filling, leaving gaps for steam to escape.
- Bake for 30 minutes or until the biscuits are golden brown and the filling is bubbly. If needed, cover with foil to prevent over-browning.
- Let cool for 5-10 minutes before serving.
Notes
Using cold butter is crucial for achieving flaky biscuits. Taste the filling before assembling and adjust seasoning as needed.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 80mg
Keywords: chicken pot pie, casserole, comfort food, biscuits, family dinner