Easy Chicken Pot Pie Red Lobster Biscuits TikTok Recipe
Chicken pot pie with red lobster biscuits tiktok recipe: A delightful comfort food mashup, blending creamy chicken pot pie filling with savory, cheesy Red Lobster Cheddar Bay Biscuits.
Equipment
- Large Pot or Dutch Oven
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Spoon or spatula
- Baking sheet
- Oven
Ingredients
- 2 lbs boneless, skinless chicken breasts, cooked and shredded
- 1 tbsp olive oil
- 1 cup diced onion
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 package (11.3 oz) Red Lobster Cheddar Bay Biscuit Mix
- 1/2 cup shredded cheddar cheese (optional, for biscuit topping)
- 1/4 cup melted butter (for brushing biscuits)
- 1/4 tsp garlic powder (optional, for brushing biscuits)
Instructions
- Step 1: Prepare the Chicken: If the chicken isn't already cooked, drizzle with a little olive oil, salt, and pepper. Bake at 375F (190C) for 20-25 minutes, or until cooked through. Alternatively, poach or use rotisserie chicken for convenience. Once cool, shred the chicken.
- Step 2: Saut Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery. Saut for 5-7 minutes, or until vegetables are softened.
- Step 3: Create the Roux: Stir in the flour and cook for 1 minute, stirring constantly, to create a roux. This will help thicken the sauce.
- Step 4: Add Broth and Cream: Gradually whisk in the chicken broth, ensuring there are no lumps. Bring to a simmer, then stir in the heavy cream, thyme, salt, and pepper.
- Step 5: Combine Filling Ingredients: Add the shredded chicken, frozen peas, and frozen corn to the pot. Stir well to combine and simmer for 5-10 minutes, or until the sauce has thickened to your liking.
- Step 6: Prepare the Biscuit Dough: Prepare the Red Lobster Cheddar Bay Biscuit mix according to package directions. Gently stir in shredded cheddar cheese, if desired, for added cheesiness.
- Step 7: Assemble and Bake: Drop spoonfuls of biscuit dough over the top of the chicken pot pie filling, spacing them evenly.
- Step 8: Brush with Butter and Garlic (optional): In a small bowl, combine the melted butter and garlic powder. Brush the tops of the biscuits with the mixture for extra flavor and a golden-brown finish.
- Step 9: Bake: Bake in a preheated oven at 375F (190C) for 15-20 minutes, or until the biscuits are golden brown and cooked through.
- Step 10: Cool and Serve: Let the pot pie cool for a few minutes before serving. Serve hot and enjoy the delightful combination of creamy chicken filling and savory cheddar biscuits. Optional Tips: For a richer flavor, substitute half-and-half for the heavy cream. For a vegetarian version, use vegetable broth and add mushrooms or other vegetables. Store leftovers in the refrigerator and reheat thoroughly before serving. Biscuits are best served fresh.
Notes
Variations
- Ingredient Swaps: Ground turkey or sausage offers an alternative to chicken, altering the flavor profile. For a vegetarian option, substitute the chicken with mushrooms, chickpeas, or cubed tofu. Different vegetables, such as parsnips, sweet potatoes, or green beans, can be added or substituted based on preference and seasonal availability.
- Regional Twists: Incorporating Creole seasoning or andouille sausage into the filling introduces a Cajun flair. A Southwestern-inspired variation might include corn, black beans, diced tomatoes, and chili powder.
- Dietary Adjustments: A gluten-free version can be achieved by using gluten-free flour in the roux and gluten-free biscuit mix. For a dairy-free adaptation, substitute the heavy cream with coconut milk or plant-based cream alternative and use a dairy-free cheddar alternative.
Serving Suggestions
Chicken pot pie with Red Lobster biscuits is best served hot and fresh from the oven. It serves as a hearty and complete meal on its own, particularly well-suited for colder months. A simple side salad with a light vinaigrette provides a refreshing counterpoint to the richness of the pot pie. It also pairs well with steamed green vegetables like asparagus or broccoli.
Storage Tips
Leftover chicken pot pie should be stored in an airtight container in the refrigerator to preserve freshness. It can be stored for up to 3-4 days. Reheating is best done in the oven at 350F (175C) for 15-20 minutes to maintain the biscuit texture. Alternatively, it can be reheated in the microwave, although the biscuits may become slightly softer. Freezing is not recommended due to the potential for changes in the texture of the creamy filling and biscuits.
Frequently Asked Questions
- Question 1: Can the biscuit dough be made from scratch? A homemade biscuit recipe can certainly be substituted for the Red Lobster mix, offering more control over the ingredients and flavor profile.
- Question 2: Can the pot pie filling be prepared in advance? The pot pie filling can be made a day or two in advance and stored in the refrigerator. This allows for a quicker assembly process on the day of serving.
- Question 3: What is the best way to prevent the biscuits from burning? If the biscuits are browning too quickly, loosely tent the pot pie with aluminum foil during the last few minutes of baking.
- Question 4: Can other types of cheese be used in the biscuits? Monterey Jack, Gruyere, or pepper jack cheese offers unique flavor variations.