Irresistible Chicken Pot Pie with Red Lobster Biscuit Recipe

The first whiff of chicken pot pie with red lobster biscuit wafts through the air, and your heart skips a beat. It’s a comforting embrace in a flaky crust, filled with tender chicken, vibrant vegetables, and creamy sauce that feels like a warm hug on a chilly day.

Remember the first time you tried chicken pot pie? Maybe it was during a family gathering or that cozy night in when life felt just right. Now, imagine adding red lobster biscuits to the mix—fluffy, buttery clouds of deliciousness that elevate this dish to a whole new level of comfort food bliss. This recipe is perfect for those rainy days or when you want to impress guests without spending all day in the kitchen.

I remember serving this dish at a family gathering, and my cousin practically inhaled his portion while declaring it the best thing he’d ever tasted.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: Use about 3-4 breasts; adjust based on how many hungry mouths you’re feeding.

• Carrots: Fresh and diced into tiny pieces for sweetness; they blend perfectly into the filling.

• Frozen Peas: No need to thaw; they add great color and pop of flavor right from the bag.

• Celery: Diced small for crunch and flavor balance; look for firm stalks for the best taste.

• Onions: Chopped finely; they add depth while cooking down beautifully in the filling.

• Chicken Broth: Use low-sodium broth to control the saltiness; homemade is always best if you have it!

• Heavy Cream: For that rich, velvety texture we all crave in our pot pie.

• Puff Pastry Sheets: Store-bought works wonders here; just roll them out on top of your filling.

• Red Lobster Biscuit Mix: The secret star ingredient that takes this dish from ordinary to extraordinary!

• Butter: Use unsalted butter for sautéing vegetables; it enhances flavors without overpowering them.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Sauté the Aromatics: Start by preheating your oven to 425°F (220°C). In a large skillet over medium heat, melt butter until bubbly. Add onions and celery until softened and fragrant.

Cook the Chicken and Veggies: Toss in your diced chicken breasts next. Cook until they turn golden brown! Add carrots and frozen peas now—the colors should be popping!

Add Creamy Goodness: Pour in chicken broth and heavy cream. Stir until combined and let simmer for about 5 minutes until thickened slightly. You’ll know it’s ready when it coats the back of your spoon.

Assemble Your Pie!: Pour your creamy filling into a baking dish lined with puff pastry—don’t forget to save some pastry for topping! Cover with another sheet of puff pastry, sealing edges well.

Bake Until Golden Brown!: Pop your filled baking dish into the oven for about 25-30 minutes until golden brown and bubbly. The aroma will have everyone sneaking peeks at what’s baking inside.

Prepare Red Lobster Biscuits!: While your pot pie bakes, whip up those lobster biscuits according to package instructions—yes, they are as easy as they sound! Bake alongside your pie until golden brown.

Now you’re ready to serve this sumptuous chicken pot pie with red lobster biscuit combination that will leave everyone asking for seconds!

Perfecting the Cooking Process

Start by preparing the filling first, allowing the flavors to meld while you whip up the biscuit dough. This ensures everything cooks evenly and stays warm.

Add Your Touch

Feel free to swap out vegetables or use leftover turkey for a unique twist on this classic recipe. Experimenting keeps it exciting and personalized.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350 degrees until heated through for best results.

I remember the first time I made chicken pot pie with red lobster biscuit; my friends devoured it within minutes and begged for seconds. Their compliments warmed my heart and fueled my passion for cooking!

FAQ

Can I make chicken pot pie with red lobster biscuit ahead of time?

Yes, you can prepare it a day before and bake right before serving.

What kind of chicken should I use?

Rotisserie chicken works great; it’s quick and adds incredible flavor.

Can I freeze leftovers of chicken pot pie with red lobster biscuit?

Yes, freeze it before baking; just adjust cooking time when ready to bake!

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Chicken Pot Pie with Red Lobster Biscuits

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• Author: Ethan Brooks
• Total Time: 50 minutes
• Yield: Serves 6

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Description

Chicken Pot Pie with Red Lobster Biscuits is a comforting classic that elevates your dinner table with its rich flavors and flaky texture. Tender chicken mingles with vibrant vegetables in a creamy sauce, all encased in a golden crust. Topped with fluffy Red Lobster biscuits, this dish transforms any gathering into a cozy feast. Perfect for family dinners or special occasions, it delivers warmth and satisfaction in every bite.

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Ingredients

Scale 1x2x3x

• 3–4 boneless, skinless chicken breasts (about 1 lb)
• 1 cup carrots, diced
• 1 cup frozen peas
• 1 cup celery, diced
• 1/2 cup onions, chopped
• 2 cups low-sodium chicken broth
• 1/2 cup heavy cream
• 2 sheets puff pastry
• 1 box Red Lobster biscuit mix
• 2 tbsp unsalted butter

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Instructions

1. Preheat the oven to 425°F (220°C).
2. In a skillet, melt butter over medium heat; sauté onions and celery until softened.
3. Add diced chicken; cook until golden brown. Stir in carrots and peas.
4. Pour in chicken broth and heavy cream; simmer until thickened.
5. Transfer filling to a baking dish lined with puff pastry; cover with another pastry sheet.
6. Bake for 25-30 minutes until golden brown.
7. Prepare Red Lobster biscuits according to package instructions and bake alongside the pie.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (150g)
• Calories: 450
• Sugar: 5g
• Sodium: 850mg
• Fat: 24g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 70mg

Keywords: Substitute leftover turkey for chicken for a unique twist. Experiment with seasonal vegetables like green beans or corn.