Introduction
There’s something incredibly comforting about a warm, creamy chicken pot pie, especially when it’s topped with flaky, buttery biscuits. This Red Lobster-inspired Biscuit Chicken Pot Pie combines tender, shredded chicken with vibrant mixed vegetables, all enveloped in a rich and savory cream sauce. Topped with golden biscuits and a sprinkle of cheese, each bite is a delightful explosion of flavor. This dish is perfect for family dinners or cozy nights in, making it a heartwarming addition to your recipe collection.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1 package (16.3 oz) refrigerated biscuits
- 1/2 cup shredded cheddar cheese
- 2 tablespoons butter, melted
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Directions and Instructions
- Preheat your oven to 375°F (190°C). This ensures a beautifully baked pie.
- In a large mixing bowl, combine the shredded chicken with the frozen mixed vegetables, chicken broth, heavy cream, garlic powder, onion powder, and a generous sprinkle of salt and pepper. Stir until everything is well combined and coated in that luscious cream.
- Pour this delicious chicken mixture into a baking dish, spreading it out evenly to create a hearty base for the biscuits.
- Open the package of refrigerated biscuits and place them on top of the chicken mixture. These beauties will puff up and create a delightful crust as they bake.
- Brush the melted butter generously over the biscuits, and finish with a sprinkle of shredded cheddar cheese that will melt into a gooey, flavorful topping.
- Pop the dish into your preheated oven and bake for 25-30 minutes or until the biscuits are golden brown and cooked through, filling your kitchen with an irresistible aroma.
- Once baked, let the pot pie cool for a few minutes to allow the filling to settle. Then, serve up generous portions and enjoy!
Notes or Tips
- Feel free to customize the mixed vegetables based on your preferences or what’s in your freezer!
- If you prefer a thinner sauce, add a little more chicken broth or cream until the desired consistency is reached.
- This dish can be prepped ahead of time. Simply assemble it and store it in the fridge until you’re ready to bake.
Cooking Techniques
This Biscuit Chicken Pot Pie utilizes a straightforward mixing and baking technique. The goal is to create a creamy filling that contrasts with the flaky biscuit topping. Make sure to mix thoroughly so that every bite is packed with flavor. Also, achieving that perfect golden brown color on the biscuits is key; keep an eye on them during the last few minutes of baking.
FAQ
- Can I use leftovers for this recipe? Absolutely! This is a great way to use up leftover chicken and vegetables.
- What can I substitute for heavy cream? You could use half-and-half or even a non-dairy cream alternative if you prefer.
- How should I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Conclusion
Indulging in this Biscuit Chicken Pot Pie is like wrapping yourself in a warm blanket of comfort food. With its creamy filling and fluffy biscuit topping, this dish is sure to become a family favorite. Whether you’re serving it for a weeknight meal or a casual gathering, each bite will be filled with joy and satisfaction. Don’t forget to share this delightful experience with your loved ones — good food is always better enjoyed together!