So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same.

But guess what? I’ve got just the thing that’ll make your taste buds dance without making you feel like you’re training for a marathon. Allow me to introduce you to the scrumptious goodness of Red Lobster Biscuit Chicken Pot Pie. Yes, you heard that right. It’s got flaky biscuits, creamy chicken filling, and is essentially comfort food in a pie dish, which means all the cozy vibes are included.

Why This Recipe is Awesome

Let’s be real. Cooking can sometimes feel like a high-stakes game show with the timer ticking and judges eyeing your every move. Well, this recipe is the culinary equivalent of the participation trophy. It’s idiot-proof, even I didn’t mess it up. You know what that means? Even if you have the cooking skills of a kindergarten finger paint artist, you can totally nail this. The best part? It combines two amazing dishes—chicken pot pie and cheesy biscuits—into one super delicious creation. Who needs a fancy restaurant when you can whip this up at home and feel like a kitchen rockstar?

Ingredients You’ll Need

Alright, let’s gather the essentials. Here’s what you need for this magical meal:

3 cups cooked chicken, diced (You can use rotisserie chicken to save time. Seriously, don’t be a hero here)
1 cup frozen mixed vegetables (Peas, carrots, and corn, because we need some color)
1 cup cream of chicken soup (This is where the creamy goodness comes from)
1 teaspoon garlic powder (For filling and biscuit topping. Can you ever have enough garlic?)
1 teaspoon onion powder (Because who doesn’t love a bit of onion flavor?)
To taste: salt and pepper (Your taste buds will guide you)
1/2 cup chicken broth (We need some liquid love)
2 1/2 cups all-purpose flour (Just your classic, go-to flour)
1 tablespoon baking powder (For fluffy biscuits that scream happiness)
1 teaspoon salt (Trust me, it helps)
1/2 cup unsalted butter (Cold and cubed. Needs to be cold, people!)
1 cup shredded cheddar cheese (Because cheese makes everything better)
3/4 cup milk (The glue that holds us all together)
1 tablespoon garlic powder (This is the magic touch for the biscuit topping)

Step-by-Step Instructions

Now that you’ve got your ingredients, let’s cook like there’s no tomorrow. Just follow these simple steps to get your pot pie on the table:

Preheat your oven to 375°F (190°C). Don’t skip this step unless you want a sad, uncooked mess.
In a large mixing bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth. Mix until thoroughly combined. Trust me, it should smell heavenly.
Transfer the filling to your casserole or pie dish, spreading it evenly across the bottom like you’re blanketing it with warmth.
In another bowl, whisk together the flour, baking powder, and salt for the biscuit topping. Cut in the cold butter until the mixture resembles coarse crumbs. If you can’t get it to look like crumbs, just make it look as crumbly as possible.
Stir in the shredded cheddar cheese and garlic powder. Gradually add the milk, mixing just until combined. Do not overmix. Your biscuits will forgive you if you’re slightly uneven with the mixing.
Drop spoonfuls of the biscuit dough over the chicken filling, making sure to cover it evenly. This isn’t a Picasso painting—just spoon it on.
Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly. It should look like a beautiful pie and smell even better.
Allow to cool for a few minutes before serving. Hot fillings can be dangerous to your mouth.

Common Mistakes to Avoid

Now that you’ve got the basics down, let’s address some rookie mistakes that can turn this masterpiece into a disaster.

Thinking you don’t need to preheat the oven. Rookie mistake. Your oven is like a friend who needs time to warm up before getting into any deep conversations.
Using warm butter instead of cold. Unless you want flattened biscuits that resemble sad pancakes, keep your butter cold.
Overmixing the biscuit dough. We’re not making bread here, folks. Just gently combine or you’ll end up with tough biscuits.
Skipping the garlic powder. Seriously, don’t even go there. If you do, I can’t guarantee how tasty this will be.

Alternatives & Substitutions

Feel free to get creative with your ingredients. Cooking is about making it yours, right? Here are a few easy swaps:

Chicken: Don’t have chicken? Use turkey or even tofu for a veggie twist.
Vegetables: You can toss in whatever frozen vegetables you have lurking in the back of your freezer. Mixed veggies, broccoli, or even fresh ones will work.
Cream of Chicken Soup: Allergic to cream? Try cream of mushroom or a vegan version to fit your dietary needs.
Cheese: Not a cheddar fan? Swap it for mozzarella or go wild with pepper jack if you crave a kick.

And honestly, if you’re feeling extra lazy, you can always just grab some store-bought biscuits. We won’t tell anyone.

FAQ (Frequently Asked Questions)

Now, let’s tackle some burning questions you might have:

Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Butter is truly where the flavor is at.
Can I prep this ahead of time? Absolutely! Just cover it in the fridge before baking. But remember to let it come to room temp before popping it in the oven.
Is this kid-friendly? Yes! If your kids love biscuits, they’ll probably dive right into this pie. Just don’t tell them it has veggies.
Can I freeze leftovers? Totally! Just make sure to store it in an airtight container. It’ll taste great later, but you know, nothing beats fresh.
What if I don’t have baking powder? You can make a buttermilk substitute or simply leave it out. Just be prepared for a slightly denser biscuit topping.
How do I know when it is done? Trust your nose! When it smells amazing and the top is golden, you’re probably in the clear.

Final Thoughts

And there you have it! Your very own homemade Red Lobster Biscuit Chicken Pot Pie that’ll earn you kitchen bragging rights without driving you totally bonkers. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Just don’t forget to pat yourself on the back when it comes out of the oven. Trust me, you’ll be feeling like a superstar. Happy cooking, my friend!

Red Lobster Biscuit Chicken Pot Pie