Description
A comforting twist on two classics, this chicken pot pie features flaky, garlicky biscuits and a rich chicken filling, perfect for family dinners and potlucks.
Ingredients
Scale
- 3 cups cooked chicken, diced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 cup cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon 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 unsalted butter, cold and cubed
- 1 cup shredded cheddar cheese
- 3/4 cup milk
- 1 tablespoon garlic powder
Instructions
- Preheat your oven to 375°F.
- In a large mixing bowl, combine the chicken, mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth until smooth.
- Transfer the filling to a casserole dish, spreading it evenly.
- In another bowl, whisk flour, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the cheddar cheese and garlic powder.
- Gradually add milk, mixing just until combined.
- Drop spoonfuls of the biscuit dough over the filling.
- Bake for 30 minutes, or until the biscuits are golden brown and the filling is bubbly.
- Let cool for a few minutes before serving.
Notes
Use frozen mixed vegetables straight from the freezer to prevent them from becoming mushy. Keep butter cold for flaky biscuits.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 75g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 100mg
Keywords: chicken pot pie, biscuits, comfort food, casserole, family dinner