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Red Lobster Biscuit Pot Pie

Red Lobster Biscuit Pot Pie

This Red Lobster Biscuit Pot Pie is the ultimate comfort food mashup, combining a creamy chicken and vegetable filling with the legendary flavor of Cheddar Bay Biscuits. It is a hearty, crowd-pleasing dinner that transforms a restaurant-style appetizer into a complete, one-pan meal.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Casserole, Dinner, Main Course
Cuisine: American
Calories: 726
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup melted butter (1 stick), divided
  • 4 to 5 cups pre-cooked, shredded chicken
  • 10 to 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 cream of chicken soup (10.5 ounces)
  • 1 cup whole milk
  • 1 box Cheddar Bay Biscuits Mix (11 ounces), seasoning packet reserved
  • 1/4 to 1/2 cup cheddar cheese freshly shredded

Equipment

  • Rectangular Casserole Dish
  • Mixing Bowls
  • Whisk

Method
 

  1. Start by preheating your oven to 350 degrees Fahrenheit. Pour enough of the melted butter into a rectangular casserole dish to cover the bottom entirely, reserving about 1/4 of the butter for later.
    1/2 cup melted butter
  2. Add an even layer of the shredded chicken directly on top of the butter, then spread the frozen peas and carrots over the chicken.
    4 to 5 cups pre-cooked, shredded chicken, 10 to 12 ounces frozen peas and carrots
  3. In a small bowl, mix the garlic powder, onion powder, pepper, and chili powder together. Sprinkle this spice blend evenly over the chicken and vegetables; do not stir the ingredients.
    3/4 tsp garlic powder, 3/4 tsp onion powder, 1/2 tsp pepper, 1/2 tsp chili powder
  4. In a separate bowl, whisk together the chicken broth and the cream of chicken soup until smooth. Pour this mixture carefully over the chicken and vegetables.
    1.5 cups chicken broth, 1 can cream of chicken soup
  5. In another bowl, combine the milk, the boxed biscuit mix, and exactly half of the reserved biscuit seasoning packet. Mix until lumps are gone, then pour the batter evenly over the top of the casserole.
    1 cup whole milk, 1 box Cheddar Bay Biscuits Mix
  6. Sprinkle your desired amount of shredded cheddar cheese over the top of the biscuit batter layer.
    1/4 to 1/2 cup cheddar cheese
  7. Place the dish in the oven and bake for 55 minutes, or until the top is a beautiful golden brown.
  8. Melt the remaining butter and stir in the rest of the biscuit seasoning packet. Brush this savory butter over the hot crust immediately after removing it from the oven.
    1/2 cup melted butter

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. For best results, reheat in the oven at 350 degrees to maintain the biscuit texture.