What To Know
- Pair the pot pie with a fresh and crisp salad, such as a mixed greens salad with a tangy vinaigrette dressing.
- For longer storage, wrap the pot pie tightly in plastic wrap and place it in a freezer-safe container for up to 3 months.
- The chicken pot pie with Red Lobster biscuit mix is a dish that combines the best of both worlds – the comforting flavors of a classic chicken pot pie and the irresistible golden-brown crust made with Red Lobster biscuit….
Chicken pot pie is a comforting classic that has been enjoyed by families for generations. This recipe takes the beloved dish to new heights by incorporating the delicious Red Lobster biscuit mix, resulting in a golden-brown, flaky crust that perfectly complements the creamy chicken and vegetable filling.
Ingredients: A Gathering of Savory Delights
- 1 cup Red Lobster biscuit mix
- 1/2 cup unsalted butter, melted
- 1/4 cup water
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 cup chopped onion
- 2 cups chopped carrots
- 2 cups chopped celery
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 3 cups chicken broth
- 1 cup frozen peas
- 1/2 cup chopped fresh parsley
Instructions: A Culinary Journey in Steps
1. Prepare the Crust:
- Preheat oven to 375°F (190°C).
- In a medium bowl, combine the Red Lobster biscuit mix and melted butter until well blended.
- Gradually add water until the mixture forms a dough.
- Press the dough into a 9-inch pie plate, making sure to cover the bottom and sides evenly.
- Bake for 10-12 minutes, or until golden brown.
2. Cook the Filling:
- Heat olive oil in a large skillet over medium heat.
- Add onion, carrots, and celery and cook until softened.
- Sprinkle flour, salt, pepper, thyme, and rosemary over the vegetables and stir to coat.
- Gradually whisk in chicken broth until a thick sauce forms.
- Bring to a boil, then reduce heat and simmer for 5 minutes, stirring occasionally.
3. Assemble the Pot Pie:
- Stir in cooked chicken, peas, and parsley into the sauce.
- Pour the filling into the prepared pie crust.
4. Top with Biscuit Topping:
- In a small bowl, combine the remaining Red Lobster biscuit mix and 1/4 cup melted butter until well blended.
- Drop spoonfuls of the biscuit mixture over the filling, spacing them evenly.
5. Bake and Serve:
- Bake the pot pie for 25-30 minutes, or until the biscuit topping is golden brown and the filling is bubbling.
- Let cool for 10 minutes before serving.
Variations: A Canvas for Culinary Creativity
- Seafood Delight: Replace chicken with cooked shrimp, crab, or a combination of seafood for a coastal twist.
- Vegetable Medley: Add your favorite vegetables to the filling, such as broccoli, corn, or mushrooms.
- Cheesy Goodness: Sprinkle shredded cheddar or mozzarella cheese over the filling before topping with the biscuit mixture.
- Herbed Crust: Enhance the crust by adding dried herbs like oregano, basil, or sage to the biscuit mix.
Serving Suggestions: A Feast for the Senses
- Classic Comfort: Serve the chicken pot pie with a side of mashed potatoes and green beans for a hearty and comforting meal.
- Bread Basket Bonanza: Offer a variety of breads, such as crusty French bread, buttery biscuits, or cornbread, to complement the pot pie.
- Salad Symphony: Pair the pot pie with a fresh and crisp salad, such as a mixed greens salad with a tangy vinaigrette dressing.
Storage and Reheating: Preserving Culinary Delights
- Refrigeration: Store leftover chicken pot pie in an airtight container in the refrigerator for up to 3 days.
- Freezing: For longer storage, wrap the pot pie tightly in plastic wrap and place it in a freezer-safe container for up to 3 months.
- Reheating: To reheat, thaw the pot pie overnight in the refrigerator or at room temperature for several hours. Reheat in a preheated 350°F (175°C) oven until warmed through, about 20-30 minutes.
Tips for Perfection: Culinary Secrets Revealed
- Crispy Crust Perfection: For an extra crispy crust, brush the top of the biscuit topping with melted butter before baking.
- Creamy Filling Delight: To achieve a richer and creamier filling, use half-and-half or heavy cream instead of chicken broth.
- Golden Brown Allure: If the biscuit topping browns too quickly, cover the pot pie with aluminum foil for the remaining baking time.
The Final Act: A Symphony of Flavors Concludes
The chicken pot pie with Red Lobster biscuit mix is a dish that combines the best of both worlds – the comforting flavors of a classic chicken pot pie and the irresistible golden-brown crust made with Red Lobster biscuit mix. Whether served as a hearty family meal or a special occasion dish, this recipe is sure to delight and satisfy.
Information You Need to Know
Q: Can I use a different type of biscuit mix?
A: Yes, you can use your preferred biscuit mix, but the Red Lobster biscuit mix provides a unique flavor and texture that complements the chicken pot pie filling perfectly.
Q: Can I make the pot pie ahead of time?
A: Yes, you can assemble the pot pie and refrigerate it for up to 24 hours before baking. When ready to bake, preheat the oven and bake for an additional 10-15 minutes.
Q: How do I know when the pot pie is done baking?
A: The pot pie is done baking when the biscuit topping is golden brown and the filling is bubbling. You can also insert a toothpick into the center of the filling; if it comes out clean, the pot pie is ready.
