Description
This easy, creamy chicken pot pie gets a decadent twist with Red Lobster-style cheddar bay biscuits on top! Perfect for when you crave the cozy flavors of pot pie but want something even more special. Ready in under 30 minutes with minimal prep!
Ingredients
Scale
Filling
- 2 cups cooked chicken (shredded or diced)
- 1 (14.5 oz) can sliced potatoes, drained
- 1 (12 oz) bag frozen mixed veggies (peas, carrots, corn, green beans)
- 2 (10.5 oz) cans cream of chicken soup
- ¼ container (about ½ cup) chicken broth
- Seasonings:
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp minced onion
- ½ tsp paprika
Biscuit Topping
- 1 (6 oz) box Red Lobster Cheddar Bay Biscuit Mix (+ ingredients listed on box, usually milk and butter)
- 2 tbsp melted butter (for garlic butter drizzle)
- ½ tsp garlic powder (for garlic butter)
Instructions
Step-by-Step Instructions
1. Prep Filling
- Preheat oven to 350°F (175°C).
- In a 9×13″ baking dish, combine chicken, potatoes, frozen veggies, soup, broth, and seasonings. Mix well.
2. Make Biscuit Dough
- Prepare biscuit mix according to package directions (typically: mix + milk + butter).
- Drop heaping spoonfuls of dough over the filling (aim for 8-10 biscuits).
3. Bake
- Bake 15 minutes (biscuits will start to rise).
- Mix melted butter + garlic powder, then brush over biscuits.
- Bake 10 more minutes until biscuits are golden and filling is bubbly.