Biscuit Chicken Pot Pie (Print Version)
Tender chicken and vegetables in creamy sauce topped with Red Lobster-style cheddar biscuits for the ultimate comfort meal.
# Ingredients:
→ Filling
01 -
3 cups diced cooked chicken (rotisserie chicken works well)
02 -
1 cup frozen mixed vegetables (peas, carrots, and corn)
03 -
1 cup cream of chicken soup
04 -
1 teaspoon garlic powder
05 -
1 teaspoon onion powder
06 -
Salt and pepper to taste
07 -
1/2 cup chicken broth
→ Biscuit Topping
08 -
2 1/2 cups all-purpose flour
09 -
1 tablespoon baking powder
10 -
1 teaspoon salt
11 -
1/2 cup cold unsalted butter, cubed
12 -
1 cup shredded cheddar cheese
13 -
3/4 cup milk
14 -
1 tablespoon garlic powder
# Steps:
01 -
Preheat your oven to 375°F (190°C).
02 -
In a large mixing bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth. Mix until thoroughly combined.
03 -
Transfer the filling to your casserole or pie dish, spreading it evenly.
04 -
In another bowl, whisk together the flour, baking powder, and salt for the biscuit topping. Cut in the cold butter until the mixture resembles coarse crumbs.
05 -
Stir in the shredded cheddar cheese and garlic powder. Gradually add the milk, mixing just until combined. Do not overmix.
06 -
Drop spoonfuls of the biscuit dough over the chicken filling, making sure to cover it evenly.
07 -
Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
08 -
Allow to cool for a few minutes before serving.
# Notes:
01 -
You can use rotisserie chicken to save time.
02 -
Feel free to customize the vegetables based on your preference or what's in season.
03 -
This dish can be made ahead and stored in the refrigerator for a couple of days before baking; just add a few extra minutes to the baking time if going from cold.