Description
A hearty chicken pot pie with a creamy filling and a flaky biscuit topping inspired by Red Lobster’s famous biscuits.
Ingredients
- 3 cups diced cooked chicken
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 cup cream of chicken soup
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup chicken broth
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup cold unsalted butter (cubed)
- 1 cup shredded cheddar cheese
- 3/4 cup milk
Instructions
- Preheat oven to 375°F (190°C).
- In a large mixing bowl, combine chicken, mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth. Mix well and transfer to a casserole or pie dish.
- In a separate bowl, whisk together flour, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Fold in cheese and garlic powder, then gradually add milk until just combined.
- Spoon biscuit dough evenly over the chicken filling.
- Bake for 30 minutes or until the biscuit topping is golden brown and filling is bubbling.
- Let cool briefly before serving.
Notes
For extra flavor, consider adding herbs such as thyme or rosemary to the filling. Use rotisserie chicken for convenience. Garnish with chopped parsley or chives before serving.
