Delicious Gluten-Free Chicken Pot Pie with Red Lobster Biscuits Recipe

Name: Delicious Gluten-Free Chicken Pot Pie with Red Lobster Biscuits Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 2 cups Cooked Chicken Breast (shredded or diced); 1.5 cups Frozen Mixed Vegetables (peas, carrots, corn); 1 can Cream of Chicken Soup (10.5 oz (298g), gluten-free); 1/2 cup Milk (or chicken broth); 1 teaspoon Melinda's Hot Sauce (or to taste); 1/2 teaspoon Salt (or to taste); 1/4 teaspoon Black Pepper (freshly ground); 1/2 teaspoon Garlic Powder; 1 package Red Lobster Cheddar Bay Biscuit Mix (gluten-free); 3/4 cup Water (for biscuits); 1/2 cup Cheddar Cheese (shredded, optional for biscuits); 1/4 cup Butter (melted, for biscuit topping)

Indulge in this comforting and easy-to-make gluten-free chicken pot pie, topped with savory Red Lobster Cheddar Bay Biscuits. This 'girl dinner' recipe features a creamy chicken and vegetable filling with a secret kick from Melinda's Hot Sauce, perfect for a satisfying and anti-inflammatory meal. It's a healthy twist on a classic comfort food that you simply must try!

#chicken pot pie

#girl dinner

#gluten-free

#easy recipe

#comfort food

#Red Lobster biscuits

#anti-inflammatory

#quick meal

Creamy Chicken and Veggie Filling

Recipe Information

15m

Prep Time

25m

Cook Time

40m

Total Time

Servings

Easy

American

English

Nutrition (per serving)

520

Calories

35g

Protein

45g

Carbs

25g

Fat

Assembling with Biscuit Topping

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Golden Brown Chicken Pot Pie

Instructions

0/4 completed

1
Preheat your oven to 375°F (190°C). In a large bowl, combine the shredded cooked chicken, frozen mixed vegetables, gluten-free cream of chicken soup, milk, Melinda's Hot Sauce, salt, black pepper, and garlic powder. Mix everything well until fully combined.
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5m
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Preheat your oven to 375°F (190°C). In a large bowl, combine the shredded cooked chicken, frozen mixed vegetables, gluten-free cream of chicken soup, milk, Melinda's Hot Sauce, salt, black pepper, and garlic powder. Mix everything well until fully combined.
5m
Ensure chicken is fully cooked before shredding. You can use leftover rotisserie chicken for a quicker prep.
2
Pour the chicken and vegetable mixture into a 9x13 inch baking dish. Spread evenly. Prepare the Red Lobster Cheddar Bay Biscuit mix according to package directions, adding water and the provided cheese packet (or extra shredded cheddar).
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Pour the chicken and vegetable mixture into a 9x13 inch baking dish. Spread evenly. Prepare the Red Lobster Cheddar Bay Biscuit mix according to package directions, adding water and the provided cheese packet (or extra shredded cheddar).
5m
For extra cheesy biscuits, add an additional 1/4 cup of shredded cheddar cheese to the biscuit dough.

3
Drop spoonfuls of the biscuit dough evenly over the top of the chicken mixture in the baking dish. They don't need to touch as they will expand while baking. Bake for 20-25 minutes, or until the biscuits are golden brown and cooked through.
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25m
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Drop spoonfuls of the biscuit dough evenly over the top of the chicken mixture in the baking dish. They don't need to touch as they will expand while baking. Bake for 20-25 minutes, or until the biscuits are golden brown and cooked through.
25m
To prevent over-browning, you can loosely cover the dish with foil for the last 10 minutes of baking if needed.
4
While the pot pie is baking, melt the butter and combine with the garlic herb packet from the biscuit mix. Once the pot pie is out of the oven, brush the melted garlic butter generously over the warm biscuits. Let cool slightly before serving.
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5m
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While the pot pie is baking, melt the butter and combine with the garlic herb packet from the biscuit mix. Once the pot pie is out of the oven, brush the melted garlic butter generously over the warm biscuits. Let cool slightly before serving.
5m
Serve immediately for the best flavor and texture. This dish pairs wonderfully with a fresh green salad.