Description
A warm and comforting chicken pot pie topped with buttery, cheesy biscuits, combining delicious chicken, vibrant vegetables, and a creamy sauce.
Ingredients
- 3 cups diced cooked chicken
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 cup cream of chicken soup
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- Salt and pepper to taste
- 1/2 cup chicken broth
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup cold, cubed unsalted butter
- 1 cup shredded cheddar cheese
- 3/4 cup milk
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the cooked chicken, frozen vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth. Mix well and transfer to a casserole or pie dish.
- In another bowl, whisk together flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in cheddar cheese and garlic powder. Gradually add milk, mixing until just combined.
- Drop spoonfuls of the biscuit dough over the chicken filling evenly.
- Bake for about 30 minutes or until the biscuits are golden brown and the filling is bubbling.
- Let cool for a few minutes before serving.
Notes
For quicker preparation, use rotisserie chicken. Add herbs like thyme or rosemary for extra flavor.