Description
This Red Lobster Biscuit Chicken Pot Pie is the ultimate comfort food shortcut. Creamy chicken and veggies are baked under fluffy, golden Red Lobster biscuits for a dinner that’s equal parts cozy and crave-worthy—no rolling pins or fuss required.
Ingredients
2 cups cooked chicken, shredded (rotisserie works great)
1 can (10.5 oz) cream of chicken soup
1 cup frozen mixed vegetables (carrots, peas, corn)
1 1/2 cups chicken broth
1 cup milk (any kind)
1 tube (12 oz) refrigerated Red Lobster biscuits
1 teaspoon garlic powder
Salt, to taste
Black pepper, to taste
Instructions
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine shredded chicken, cream of chicken soup, frozen mixed vegetables, chicken broth, and milk. Stir until well mixed.
3. Add garlic powder, salt, and pepper. Stir again and taste to adjust seasoning if needed.
4. Pour mixture into a greased oven-safe casserole dish and spread evenly.
5. Open the tube of Red Lobster biscuits and place them on top of the filling.
6. Bake for 25–30 minutes, or until the biscuits are golden brown and the filling is bubbling.
7. Let rest for 5 minutes before serving. Enjoy!
Notes
You can make this even faster by prepping the filling in advance.
For extra garlic flavor, brush the biscuits with melted butter and garlic powder before baking.
Swap in leftover turkey for a great post-holiday meal!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Comfort Food
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 4g
- Sodium: 880mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 75mg
Keywords: chicken pot pie, red lobster biscuit casserole, shortcut chicken bake, creamy chicken pot pie, biscuit topping pot pie