Q1: What is the absolute, number one secret to a fluffy, tender, not tough, biscuit?

Q1: What is the absolute, number one secret to a fluffy, tender, not tough, biscuit? There are two main secrets! First, and most importantly, you must use very cold butter and "cut it in" to the flour until you have small, pea-sized pieces. Second, be very careful to not overmix your dough after you have added the milk. Mix just until the dough comes together. A shaggy, slightly messy dough is a good sign!

Q2: Can I make this casserole ahead of time for a party?

Yes, this is a perfect make-ahead meal! You can fully assemble the entire unbaked casserole, cover it tightly, and keep it in the refrigerator for up to 24 hours . When your party starts, you can simply pop it in the oven to bake (you may need to add 10-15 minutes to the baking time, as it will be starting from cold).

Q3: Can I freeze this chicken pot pie?

Yes, this is a fantastic freezer meal! You can freeze it either baked or unbaked . Let the casserole cool completely, then wrap the dish very well in a double layer of plastic wrap and then a layer of foil. It will keep in the freezer for up to 3 months. Let it thaw overnight in the refrigerator and then bake (or reheat) it.

Q4: How do I keep the bottom of my biscuit topping from getting soggy?

The key is to make sure your chicken filling is not too thin or watery . This recipe creates a nice, thick filling that is perfect. Also, be sure that your oven is fully preheated before you put the casserole in. The initial blast of high heat is the key that helps the bottom of the biscuits to start cooking immediately.

Q5: Can I use a pre-made biscuit dough from a can?

You can, but the flavor and the texture of a homemade, from-scratch biscuit is truly a world apart and so much more delicious! The homemade version is surprisingly easy and is the key to that authentic, "Cheddar Bay Biscuit" taste.

Copycat Red Lobster Biscuit Chicken Pot Pie

A hearty and comforting chicken pot pie casserole with a homemade cheddar garlic biscuit topping, inspired by the famous Red Lobster biscuits. The recipe features a quick and easy creamy filling made with pre-cooked chicken, frozen mixed vegetables, and canned cream of chicken soup. This savory base is then topped with spoonfuls of a from-scratch, cheesy drop-biscuit dough and baked in a casserole dish until the filling is bubbly and the biscuit topping is golden brown.

Author: Evelyn

Ingredients

For the Filling:
3 cups cooked chicken, diced
1 cup frozen mixed vegetables (peas, carrots, and corn)
1 cup cream of chicken soup
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
½ cup chicken broth
For the Biscuit Topping:
2 ½ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
½ cup cold unsalted butter, cubed
1 cup shredded cheddar cheese
¾ cup milk
1 tablespoon garlic powder

Instructions

Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole or pie dish.
Make the Filling: In a large mixing bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, 1 teaspoon of garlic powder, the onion powder, salt, pepper, and chicken broth. Mix until thoroughly combined.
Transfer the filling to the prepared casserole dish and spread it in an even layer.
Make the Biscuit Topping: In a separate bowl, whisk together the flour, baking powder, and salt. Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Stir in the shredded cheddar cheese and 1 tablespoon of garlic powder. Gradually add the milk, mixing with a fork just until a soft dough forms. Do not overmix.
Drop spoonfuls of the biscuit dough over the chicken filling, covering it evenly.
Bake: Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is hot and bubbly.
Let the pot pie cool for a few minutes before serving.

Notes

This is a quick and easy take on a classic pot pie, using convenient shortcuts like pre-cooked chicken and canned soup.
The from-scratch biscuit topping is a ‘drop-biscuit’ style, which is much faster than rolling out a traditional pie crust.
Using cold butter and not overmixing the dough are key steps to ensure the biscuits are tender and flaky.

Find it online: https://cookupjoy.com/biscuit-chicken-pot-pie/