Chicken Pot Pie With Red Lobster Biscuits
This Chicken Pot Pie with Red Lobster Biscuits combines the rich and comforting taste of cheddar bay biscuits with tender chicken and veggies.
Equipment
- casserole dish
Ingredients
Butter and Chicken
- ½ cup melted butter divided
- 4-5 cups pre-cooked, shredded chicken
Vegetables
- 10-12 ounces frozen peas and carrots
Spices
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ½ teaspoon pepper
- ½ teaspoon chili powder
Liquids and Soup
- 1.5 cups chicken broth
- 1 can cream of chicken soup 10.5 ounces
- 1 cup whole milk
Biscuit Mix and Cheese
- 1 box Cheddar Bay Biscuits Mix reserve the seasoning packet, 11 ounces
- ¼-1/2 cup freshly shredded cheddar cheese
Instructions
Cooking Instructions
- Begin by preheating your oven to 350 degrees.
- Pour enough of the melted butter into the casserole dish to cover the bottom, reserve about ¼ of it for after the oven.
- Add an even layer of chicken on top of the butter.
- Next, add frozen peas and carrots.
- In a small bowl, mix all of the spices together and then sprinkle all over the top of the pot pie. Do not stir.
- In a bowl, whisk together chicken broth and cream of chicken soup. Once both are mixed together, pour it over on top, onto the chicken and vegetables.
- Next, add the milk, biscuit mix, and half the biscuit mix seasoning to a bowl. Mix everything together until all lumps are gone. Pour evenly on top.
- Sprinkle as little or as much cheese as you would like over the top.
- Place in the oven for 55 mins. After 55 minutes, the top should be golden brown.
- Melt the remaining butter and stir in the remaining biscuit mix seasonings.
- Brush over the top of the pot pie.
- Serve and enjoy!
Notes
Nutrition info included as a guide. No guarantees are made that the information is accurate.
Nutrition
Serving: 1servingCalories: 726kcalCarbohydrates: 43gProtein: 83gFat: 26gSaturated Fat: 8gMonounsaturated Fat: 14gCholesterol: 220mgSodium: 893mgFiber: 11gSugar: 18g
Tried this recipe?Let us know how it was!