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- 2 cups cooked chicken, shredded - 1 cup frozen mixed vegetables - 1 cup chicken broth For this dish, use cooked chicken. Shredded chicken works best here, as it mixes well. Frozen mixed vegetables add color and nutrition. A blend of carrots, peas, and corn gives great flavor. Chicken broth keeps the filling moist and tasty. - 2 cups Red Lobster-style biscuit mix - 2/3 cup milk - 1 cup sharp cheddar cheese The biscuit mix is key to getting that Red Lobster taste. You can use any favorite biscuit mix if needed. Milk helps create the batter for the biscuits. Adding sharp cheddar cheese makes them extra cheesy and delicious. - 1 teaspoon dried thyme - 1 teaspoon dried parsley - 1/2 cup onion, finely diced - 3 cloves garlic, minced - Salt and pepper Seasoning is crucial. Dried thyme and parsley add great flavor. Finely diced onion and minced garlic bring a nice aroma to the dish. Don’t forget salt and pepper. They help enhance all the flavors in your pot pie. {{ingredient_image_2}} 1. Start by preheating your oven to 400°F (200°C). This step is key for getting a nice golden crust on the biscuits. 2. In a large skillet, melt 1/4 cup of unsalted butter over medium heat. Once it’s melted, add 1/2 cup of finely diced onion. Sauté the onion until soft and clear, which takes about 5 minutes. 3. Add 3 cloves of minced garlic to the skillet. Stir it for one minute to release its great flavor. 1. Next, add 2 cups of shredded chicken and 1 cup of frozen mixed vegetables to the skillet. Mix everything well. 2. Pour in 1 cup of chicken broth and 1 cup of heavy cream. Stir the mixture to combine all the ingredients. 3. Season with 1 teaspoon of dried thyme, 1 teaspoon of dried parsley, and salt and pepper to taste. Let this simmer for about 10 minutes, allowing it to thicken. 1. While the filling simmers, prepare the biscuit batter. In a bowl, mix 2 cups of biscuit mix with 2/3 cup of milk. Follow the package instructions closely. 2. Be gentle! Mix until just combined—overmixing can make the biscuits tough. 3. Fold in 1 cup of shredded sharp cheddar cheese. This cheese will add a rich flavor to your pot pie. 1. Once the filling is ready, pour it into a 9-inch pie dish. Spread it evenly across the bottom with a spatula. 2. Using a spoon, dollop the biscuit batter over the filling. Aim to cover it fully. The batter will rise during baking. 3. Place the pot pie in the preheated oven. Bake it for 25 to 30 minutes. Look for golden brown biscuits on top for a perfect finish. 4. Once baked, take the pot pie out of the oven. Let it cool for a few minutes before serving. Enjoy your delicious creation! To make the best biscuits, avoid overmixing the dough. Mixing too much makes them tough. Stir just until combined for light and fluffy biscuits. Use cold ingredients like butter and milk. This keeps the dough cool and helps the biscuits rise well. Cold ingredients create steam while baking, making your biscuits light and airy. Fresh herbs boost the flavor of your pot pie. Instead of dried thyme and parsley, use fresh ones when possible. Fresh herbs add a bright taste. Using homemade chicken broth is another great way to enhance flavor. It adds depth and a rich taste. If you can, make your own broth for the best results. Serve this pot pie hot in individual bowls. Pair it with a light side salad for a full meal. A green salad adds freshness and balance. For garnishing, sprinkle fresh parsley on top. This adds color and a fresh touch. You can also add a dollop of sour cream or a squeeze of lemon for extra zing. Pro Tips Use Rotisserie Chicken: For a quicker option, use store-bought rotisserie chicken. This saves time and adds great flavor to your pot pie. Customize Your Veggies: Feel free to mix and match your favorite vegetables. Bell peppers, green beans, or even mushrooms can add different textures and flavors. Cheese Variations: Experiment with different types of cheese, such as mozzarella or pepper jack, for a unique twist on the classic cheddar flavor. Don’t Overmix Biscuits: When mixing the biscuit batter, be careful not to overmix. A few lumps are okay; this will ensure your biscuits stay fluffy and tender. {{image_4}} You can switch up the protein in your pot pie. Instead of chicken, use turkey. Turkey adds a nice flavor, especially after a holiday. You can also make a veggie version. Use your favorite vegetables like mushrooms, bell peppers, or zucchini. This option is great for a meatless meal. If you're short on time, grab a rotisserie chicken from the store. It's already cooked and saves you lots of prep time. Just shred the chicken and mix it in with the vegetables. This keeps your meal quick and tasty. Adding sauces can take your pot pie to the next level. Try a creamy mushroom sauce for a rich flavor. Simply sauté mushrooms with garlic, then add cream to create a sauce. Pour it into your filling for extra depth. Cheesy sauce is also a fun addition. Melt cheese of your choice into the filling or drizzle it over the biscuit topping. It enhances the flavor and gives a cheesy pull when you serve it. If you need a gluten-free option, look for a gluten-free biscuit mix. Many brands offer great taste without gluten. Just follow the package instructions to mix. You can also make homemade biscuits. Use almond flour or coconut flour for a unique twist. This way, you control the ingredients and flavors. Plus, homemade biscuits are fresh and delicious. To reheat your Red Lobster Biscuit Chicken Pot Pie, the oven is best. Preheat it to 350°F (175°C). Place the pot pie on a baking sheet to catch any drips. Cover it with foil to keep moisture in. Heat for about 20 minutes or until hot. This keeps the biscuit texture nice and soft. Microwaving is quicker but not best for the biscuits. If you choose this, put the slice on a microwave-safe plate. Heat in short bursts of 30 seconds. Check often to avoid sogginess. You can freeze the pot pie for later. First, let it cool completely. Then wrap it tightly in plastic wrap. Next, place it in a freezer bag or container. This prevents freezer burn. It can last up to three months in the freezer. When you’re ready to eat, thaw it overnight in the fridge. Bake it at 350°F (175°C) for about 30-40 minutes. Check that it's hot in the center. This method keeps the filling creamy and the biscuits fluffy. Store your pot pie in the fridge if you plan to eat it soon. It stays fresh for about three days. Use an airtight container to keep it safe. Watch for signs of spoilage. If you see mold or if it smells off, throw it away. Safety is key! Enjoy your dish while it’s fresh for the best taste and quality. Yes, leftover chicken works great here. You can use rotisserie chicken or any cooked chicken you have. Just shred it into small pieces. This saves time and adds flavor. If your chicken is seasoned, adjust salt in the filling. It makes the dish easy and tasty. To make this pot pie dairy-free, swap heavy cream for coconut milk or almond milk. Use dairy-free butter instead of regular butter. For the biscuit mix, choose a dairy-free brand. Check labels to ensure all ingredients fit your needs. This way, you still enjoy a creamy pot pie. Red Lobster biscuits are known for their cheesy and buttery flavor. They use sharp cheddar cheese, garlic powder, and a hint of parsley. This mix creates a soft, flaky texture. The buttery topping adds extra richness. These biscuits are perfect for soaking up the pot pie filling. To get flaky biscuits, use cold butter and milk. Cut butter into the biscuit mix until it looks like crumbs. Mix gently and don’t overwork the dough. This keeps the biscuits light and airy. Dollop the batter on top of the filling and avoid spreading it out too much. Let them rise while baking for a fluffy topping. This pot pie recipe combines easy steps with tasty ingredients. You learned about using shredded chicken, mixed veggies, and a rich broth. We discussed how to perfect your biscuit topping and enhance flavors with herbs. Remember to try different proteins and sauces for variety, and store leftovers correctly for the best taste. With this guide, you can make a comforting meal that everyone will love. Enjoy your cooking journey and share it with family and friends!

Cheesy Chicken Biscuit Pot Pie Delight

A comforting pot pie filled with cheesy chicken and vegetables, topped with fluffy biscuits.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 6
Calories 450 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup frozen mixed vegetables
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup onion, finely diced
  • 0.25 cup unsalted butter
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • to taste salt and pepper
  • 2 cups biscuit mix
  • 0.67 cup milk
  • 1 cup sharp cheddar cheese, shredded

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a skillet over medium heat, melt the butter and sauté the diced onion until soft, about 5 minutes.
  • Add the minced garlic and sauté for an additional minute.
  • Incorporate the shredded chicken and frozen mixed vegetables, then pour in the chicken broth and heavy cream, stirring to combine.
  • Season with thyme, parsley, and salt and pepper, and let simmer for about 10 minutes until slightly thickened.
  • In a separate bowl, combine the biscuit mix with milk according to package instructions, mixing just until combined.
  • Fold the shredded cheddar cheese into the biscuit batter.
  • Pour the chicken and vegetable filling into a 9-inch pie dish, spreading it evenly.
  • Dollop spoonfuls of the cheesy biscuit batter over the filling, covering it completely.
  • Bake for 25-30 minutes until the biscuits are golden brown.
  • Remove from the oven and let cool for a few minutes before serving.

Notes

Serve hot in individual bowls and garnish with fresh parsley.
Keyword biscuit, cheesy, chicken, comfort food, pot pie