Delicious Red Lobster Biscuit Chicken Pot Pie Tonight

Okay, picture this: It’s a chilly evening, you’re craving something *seriously* comforting, but you’re also kinda feeling fancy. That’s where this Red Lobster Biscuit Chicken Pot Pie comes in, my friend. Seriously, it’s the ultimate hug in a bowl, but with a cheddar bay biscuit *crown*. I mean, come on! Chicken pot pie is already the bomb, but topping it with those AMAZING Red Lobster biscuits? Game changer.

I’ll never forget the first time I had a really good chicken pot pie. I was maybe 8 years old, and my grandma made one from scratch after I had the flu. Seriously, I think that pot pie single-handedly cured me! And, you know, Red Lobster biscuits? Who *doesn’t* love those? It occurred to me one day… why not combine these two awesome foods into one glorious dish? This Red Lobster Biscuit Chicken Pot Pie is truly easy to make – which is good, because between us, I’m not about spending hours in the kitchen! This recipe will give you restaurant-quality deliciousness without all the fuss.

Why You’ll Love This Red Lobster Biscuit Chicken Pot Pie

Okay, so why is this Red Lobster Biscuit Chicken Pot Pie about to become your new favorite? Here’s the deal:

• It’s seriously easy! I’m all about simple recipes, and this one’s a breeze.
• Comfort food overload! That creamy chicken filling paired with the buttery biscuits? Yes, please!
• Those biscuits, though! That Red Lobster twist makes this pot pie totally unique.
• Kids (and adults!) love it. Trust me; even picky eaters will devour this.
• Restaurant vibes at home! Seriously this tastes like something you’d order out!!

Ingredients for Your Red Lobster Biscuit Chicken Pot Pie

Alright, let’s gather our goodies! Here’s what you’ll need to make this amazing Red Lobster Biscuit Chicken Pot Pie. Don’t worry; it’s all pretty straightforward!

• 2 tablespoons butter
• 1/2 cup diced onion
• 1/2 cup diced carrots
• 1/2 cup diced celery
• 1/4 cup all-purpose flour
• 3 cups chicken broth (I like to use low sodium, so I can control the salt!)
• 1 cup cooked chicken, shredded (rotisserie chicken is your friend here!)
• 1/2 cup frozen peas
• 1/2 cup frozen corn
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 Red Lobster cheddar bay biscuits, prepared according to package directions (or, you know, make ’em from scratch if you’re feeling ambitious!)

How to Make Red Lobster Biscuit Chicken Pot Pie: Step-by-Step Instructions

Okay, here we go! Don’t worry; this Red Lobster Biscuit Chicken Pot Pie is way easier than it looks. Just follow these steps, and you’ll be enjoying a slice of heaven in no time!

1. First things first: Preheat your oven to 375°F (190°C). Get that oven nice and toasty – we want those biscuits golden brown and delicious!
2. Now, grab your largest skillet. Melt 2 tablespoons of butter over medium heat. Once it’s melted and all shimmery, toss in 1/2 cup of diced onion, 1/2 cup of diced carrots, and 1/2 cup of diced celery. Cook these veggies until they start to soften up – about 5 minutes. Careful, don’t let them burn! We just want them tender.
3. Stir in 1/4 cup of all-purpose flour. Cook for just 1 minute, stirring constantly. This helps thicken the sauce later – trust me, you don’t want a runny pot pie!
4. Gradually whisk in 3 cups of chicken broth until smooth. Make sure there are no lumps! Nobody likes lumpy gravy!
5. Bring the mixture to a simmer (that means little bubbles are gently popping on the surface). Once simmering you can stir in 1 cup of cooked, shredded chicken, 1/2 cup of frozen peas, 1/2 cup of frozen corn, 1 teaspoon of dried thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Give it all a good stir to combine.
6. Pour that yummy chicken mixture into a 9-inch pie dish. If you don’t have a pie dish, an oven-safe skillet will work too!
7. Now, for the pièce de résistance: Arrange those 6 prepared Red Lobster cheddar bay biscuits over the top of the chicken mixture. If your biscuits are a little too big, you can cut them in half. They’ll bake together, don’t worry!
8. Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly. Keep an eye on it! Ovens can be sneaky.
9. Let it cool slightly before serving. I know, it’s tempting to dive right in, but trust me; it’s worth the wait. Plus, you don’t want to burn your tongue!

Tips for the Best Red Lobster Biscuit Chicken Pot Pie

Want to take your Red Lobster Biscuit Chicken Pot Pie from “yum” to “OMG!”? Of course, you do! Here’s a few tips and tricks I’ve learned over the years that’ll make your pot pie the talk of the town. Or, you know, at least your dinner table!

• **Don’t Soggy Bottom!** Nobody likes a soggy pot pie! To avoid it, make sure your filling isn’t *too* watery. Simmer it for a few extra minutes to thicken it up if you need to.
• **Biscuit Placement Matters!** Don’t just plop those biscuits on top! Arrange them so they’re *almost* touching. This helps them bake evenly and creates a beautiful golden-brown crust.
• **Flavor Boost!** Wanna kick things up a notch? Try adding a pinch of red pepper flakes to the filling for a little heat. Or, stir in a tablespoon of Dijon mustard for a tangy twist. My favorite part is using some garlic powder to mix with the other components.

Variations on This Red Lobster Biscuit Chicken Pot Pie Recipe

Okay, so you’ve mastered the original – awesome! But, you know, sometimes it’s fun to mix things up. Here are a couple of ideas for putting your own spin on this Red Lobster Biscuit Chicken Pot Pie. Get creative!

• **Thanksgiving Leftover Remix:** Instead of chicken, use shredded turkey! Adds a whole new level of cozy to this pot pie. You can even toss in some leftover cranberry sauce for a sweet-and-savory surprise!
• **Veggie Power:** Not a fan of peas and corn? No problem! Swap them out for green beans, diced potatoes, or even some sautéed mushrooms.

Serving Suggestions for Red Lobster Biscuit Chicken Pot Pie

Okay, you’ve got this amazing Red Lobster Biscuit Chicken Pot Pie ready… but what do you serve with it? You want something that complements it without overshadowing it, right? Here are a couple of my go-to sides!

• A simple side salad: Something light and fresh, like a spring mix with a vinaigrette dressing. It cuts through the richness of the pot pie, ya know?
• Steamed green beans: A classic veggie side that’s always a winner. Throw in a little butter and garlic salt – yum!

Storing and Reheating Your Red Lobster Biscuit Chicken Pot Pie

So, you’ve made this amazing Red Lobster Biscuit Chicken Pot Pie, and maybe, *just maybe*, you have leftovers (lucky you!). Here’s how to keep it fresh and reheat it so it’s just as good the second time around, not gonna lie, it’s just as good!

First, let it cool completely. Then, cover it tightly with plastic wrap or transfer it to an airtight container and pop it in the fridge. It’ll keep for about 3-4 days. To reheat, you can microwave individual slices (but the biscuits might get a *little* soft). For best results, reheat the whole pie in a 350°F (175°C) oven until heated through. The biscuits will crisp right back up, I swear!

Frequently Asked Questions About Red Lobster Biscuit Chicken Pot Pie

Got questions about this Red Lobster Biscuit Chicken Pot Pie? Of course, you do! Here are some of the most common questions I get asked – hopefully, this clears things up!

Can I use a different type of biscuit?

Absolutely! While the cheddar bay biscuits are what make this pot pie totally unique, you can definitely experiment! Any biscuit recipe will work. But if you want that cheddar-y, garlicky goodness, even if you don’t have the Red Lobster mix, you can use any basic biscuit recipe and just add some shredded cheddar cheese and garlic powder to the dough. Trust me, it’ll still be amazing!

Can I make this ahead of time?

Yep! You can totally prep this Red Lobster Biscuit Chicken Pot Pie in advance. Just assemble the filling and pour it into the pie dish. Then, cover it tightly and store it in the fridge for up to 24 hours. When you’re ready to bake, just add the biscuits and pop it in the oven. Just be aware that it might need a few extra minutes of baking time since it’s starting out cold!

Can I freeze this pot pie?

Freezing the assembled pot pie before baking is fine, but I wouldn’t recommend freezing it after it’s baked. The biscuits can get a little weird and soggy when they thaw out. If you do freeze it, make sure to wrap it really well to prevent freezer burn! Let it thaw completely in the fridge before baking.

What if I don’t have cheddar bay biscuit mix?

No problem at all! These things happen! As I mentioned before, you use your favorite homemade biscuit recipe, then get your creative juices flowing. Cheddar cheese and garlic powder are the keys to mimicking that Red Lobster flavor, so don’t skip those. You can even add a dash of Old Bay seasoning for an extra kick! It will be great regardless!

Nutritional Information for Red Lobster Biscuit Chicken Pot Pie

Okay, so here’s the deal: I can give you an *estimate* of the nutrition info, but keep in mind that it totally depends on the brands you use and how generous you are with the biscuits (oops!). It’s an estimate, okay?!

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