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Chicken Crack Pot Pie

Print Recipe
Course: Main Course
Keyword: main dish
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 12
The Red Lobster biscuit on top of this pot pie gives you a savory and delicious southern style dish great for any evening meal.

Equipment

  • 2 oven safe baking dishes
  • 1 cooking pot

Ingredients

Pot Pie

  • 1/2 Rotisserie chicken shredded
  • 1 cup Cheddar cheese shredded
  • 3 Tablespoons Ranch seasoning 1 packet
  • 2 teaspoons Badia Seasoning Complete
  • 1 teaspoon Kinder's Buttery Poultry Blend Seasoning
  • 1 small bag Frozen veggies (of your choice)
  • 1/2 packet Bacon chopped and rendered
  • 4 cups Chicken stock
  • 8 ounces Cream cheese 1 block

Biscuits

  • 1 packet Red Lobster Cheddar Bay Biscuit mix
  • 1 cup Cheddar cheese shredded
  • 4 Tablespoons Unsalted butter for topping
  • 1 packet Red Lobster seasoning for topping
  • 3/4 cup Water
  • 3 teaspoons Salt

Beurre manié

  • 3 Tablespoons Unsalted butter softened
  • 3 Tablespoons Flour

Instructions

  • Preheat oven to 425° F (218°C).
  • Shred the chicken.
  • In a large sauce pan over medium heat, add chicken stock, vegetables, chicken, cream cheese, bacon and 1 cup cheddar cheese.
  • Add half the seasoning to the soup mixture and taste. Add the remaining seasoning if needed.
  • In a small bowl, mix the softened butter and flour together to create the Beurre manié.
  • Bring the soup mixture to a simmer. Add the Beurre manié and stire until mixture has thickened. Remove from heat.
  • To make the biscuit mixture, combine biscuit ingredients in a bowl and stir to combine.
  • Separate the soup mixture evenly into the 2 baking dishes. Spoon the biscuit mixture over the soup mixture.
  • Bake for 15 to 17 minutes until the tops are golden brown.
  • Melt unsalted butter along with the garlic seasoning packet. Brush seasoning over the biscuit topping.