Description
A warm and comforting chicken pot pie topped with flaky Red Lobster-style biscuits, filled with a creamy chicken and vegetable mixture.
Ingredients
- 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
- 3 cups cooked chicken, diced
- 2 cups frozen mixed vegetables
- 1 can cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon pepper
- 1 cup chicken broth
Instructions
- Preheat your oven to 375°F (190°C).
- Combine cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth in a large mixing bowl.
- Transfer the filling to a casserole or pie dish, spreading it evenly.
- Whisk together the flour, baking powder, and salt for the biscuit topping.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the shredded cheddar cheese and garlic powder.
- Gradually add the milk, mixing just until combined. Do not overmix.
- Drop spoonfuls of the biscuit dough over the chicken filling, covering it evenly.
- Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
- Allow to cool for a few minutes before serving.
Notes
Using rotisserie chicken can save time. Feel free to customize vegetables or add herbs for extra flavor.
