Description
A comforting chicken pot pie topped with golden, garlicky biscuits, featuring tender chicken, creamy filling, and a satisfying crunch.
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 (for biscuit topping)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
- Combine the cooked chicken, frozen vegetables, cream of chicken soup, 1 tsp garlic powder, onion powder, salt, pepper, and chicken broth in a large bowl.
- Transfer mixture to the greased casserole dish and spread evenly.
- In another bowl, whisk together flour, baking powder, and salt.
- Cut in the cold, cubed butter until it resembles coarse crumbs.
- Stir in shredded cheddar cheese and 1 tbsp garlic powder. Gradually mix in milk until combined, avoiding overmixing.
- Drop spoonfuls of biscuit dough over the chicken filling.
- Bake for about 30 minutes until biscuits are golden and filling is bubbly.
- Allow to cool for 5-10 minutes before serving.
Notes
For a lighter version, use low-fat milk and reduced-fat cheese. To make it vegetarian, replace chicken with chickpeas or mushrooms.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 585
- Sugar: 6g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 34g
- Cholesterol: N/A