Introduction
There’s nothing quite like the comforting warmth of a hearty chicken pot pie, especially when it’s elevated with golden, flaky biscuits on top. This Red Lobster Biscuit Chicken Pot Pie is an absolute crowd-pleaser, combining tender shredded chicken, vibrant veggies, and a creamy sauce, all enveloped beneath a blanket of deliciously cheesy biscuits. Perfect for cozy family dinners or gatherings with friends, this dish is sure to make everyone feel right at home.
Ingredients
- 1 lb boneless, skinless chicken breasts, cooked and shredded
- 1 cup frozen mixed vegetables
- 1/2 cup onion, chopped
- 1/2 cup celery, chopped
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups shredded cheddar cheese
- 1 package Red Lobster Cheddar Bay Biscuit mix
- 1/2 cup water
Prep Time, Cook Time, Total Time, Yield
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 6 servings
Directions and Instructions
- Preheat your oven to 350°F (175°C), inviting the warmth to fill your kitchen.
- In a large skillet, melt the butter over medium heat, letting it sizzle gently. Add the onion and celery, cooking until they soften and become fragrant.
- Stir in the frozen mixed vegetables, allowing them to cook for an additional 2 minutes until warmed through.
- Sprinkle the flour over the mixture, stirring constantly for about 1 minute until it’s well incorporated.
- Gradually whisk in the chicken broth and milk, cooking until the mixture thickens into a creamy goodness.
- Add the shredded chicken, garlic powder, onion powder, thyme, salt, and pepper. Mix everything together until well combined.
- Pour the luscious chicken filling into a greased 9-inch pie dish, spreading it out evenly.
- Prepare the Red Lobster Biscuit mix according to package instructions, adding the required water, and mixing until just combined.
- Drop spoonfuls of the biscuit mixture over the chicken filling, covering it as evenly as possible.
- Bake in the preheated oven for 25-30 minutes, or until the biscuits are beautifully golden brown and cooked through.
- Let the pie cool for a few minutes before serving, allowing those flavors to meld a little more.
Notes or Tips
- For a little extra flavor, consider adding a splash of hot sauce or some fresh herbs like parsley or rosemary to the filling.
- If you prefer a veggie-packed pot pie, feel free to swap out the frozen mixed vegetables for your favorites, like broccoli or peas.
- This dish is perfect for meal prep; simply reheat leftovers in the oven for a quick and comforting dinner!
Cooking Techniques
To achieve the rich, creamy filling, properly cooking the flour in butter (a roux) is essential. This not only thickens the sauce but also adds a depth of flavor. When dropping the biscuit mixture, aim for a nice mix of sizes to create a rustic look that will give you varying textures once baked.
FAQ
- Can I use rotisserie chicken instead of cooking my own?
Absolutely! Using rotisserie chicken can save time and add extra flavor to your dish. - What can I serve with this pot pie?
A simple green salad or some steamed vegetables make a perfect side to this hearty meal. - Can I freeze leftovers?
Yes, you can freeze the pot pie; just ensure it’s well-wrapped. Reheat in the oven when you’re ready to enjoy it again!
Conclusion
This Red Lobster Biscuit Chicken Pot Pie is more than just a meal; it’s a warm hug on a plate. With its creamy filling and fluffy biscuit topping, it brings comfort and joy with every bite. Whether you’re gathering around the table or just enjoying a quiet night at home, this pot pie will surely become a beloved recipe in your collection. So roll up your sleeves, dive into deliciousness, and share the love!