Ingredients
Scale
- 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
- 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 (for biscuit topping)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix together the cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth.
- Spread the filling evenly in a casserole or pie dish.
- In another bowl, whisk together flour, baking powder, and salt. Cut in 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 biscuit dough over the chicken filling, covering it evenly.
- Bake for 30 minutes until biscuits are golden brown and filling is bubbly.
- Let cool for a few minutes before serving.
Notes
Serve hot, optionally topped with extra cheddar cheese. Great with a simple side salad. Store leftovers in an airtight container for 3-4 days, or freeze before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
Keywords: chicken pot pie, biscuits, comfort food, easy dinner, family recipe