Okay, so I decided to tackle a chicken pot pie casserole today, but with a twist – using those amazing Red Lobster biscuit mix for the topping. Thought I’d walk you through how I did it. It’s pretty straightforward, really.
Getting The Biscuits Ready
First up, those biscuits. I had a box of the Red Lobster Cheddar Bay Biscuit mix. Super easy. Just followed the instructions on the box. Mixed the powder with water and the shredded cheese that comes with it. Then, I set that dough aside. Didn’t bake them yet, just got the dough ready for later. You gotta have that cheesy garlic goodness on top, right?
Making The Filling – The Easy Way
Now for the main event, the chicken pot pie filling. I wasn’t about to roast a whole chicken just for this, no sir. I had some cooked chicken breast in the fridge – probably about two cups once I diced it up. If you got leftover rotisserie chicken, that’s perfect too.
For veggies, I went the simple route. A big bag of frozen mixed vegetables. You know the kind – peas, carrots, corn, green beans. Dumped that right into a big bowl with the chicken. No need to thaw it completely, it’ll cook in the casserole.
Then, the creamy sauce. I grabbed two cans of cream of chicken soup. Didn’t even bother with making a roux from scratch today. Poured those into the bowl with the chicken and veggies. Added about half a cup of milk to thin it out a bit, make it more saucy. A good sprinkle of black pepper, a little salt – though go easy on the salt ’cause the soup has plenty. Gave it all a really good stir until everything was coated.
Putting It All Together
Alright, assembly time. I greased up my usual 9×13 inch casserole dish. Just a quick spray of cooking oil. Then I poured that whole chicken and veggie mixture right into the dish, spreading it out evenly. Looked pretty good already, if I do say so myself.
Then, back to those biscuits. I took that dough I made earlier. Instead of making perfect little biscuits, I just dropped spoonfuls of the dough all over the top of the chicken filling. Spaced them out a bit so they’d have room to puff up. I think I got about 8 good-sized dollops on there. Then I brushed them with the garlic herb butter that you mix up from the seasoning packet that comes with the biscuit mix. Don’t skip this part! It makes all the difference.
Baking and The Delicious Result
Into the oven it went. I had it preheated to about 400°F, like the biscuit box says. Baked it for about 25 to 30 minutes. You’re looking for the filling to be hot and bubbly around the edges, and those biscuits on top to be golden brown and cooked through. My kitchen started smelling amazing about halfway through.
When I pulled it out, it was a thing of beauty. The biscuits were all puffed up, cheesy, and golden. The filling underneath was bubbling away. Let it sit for a few minutes, ’cause it’s molten hot right out of the oven. Scooped it out, and man, it was good. Creamy chicken pot pie filling, topped with those unmistakable Red Lobster biscuits. Definitely a winner for a comforting meal. Super satisfying and not too much work, especially using those shortcuts. Give it a try if you’re looking for something hearty!
