Description
A warm, hearty chicken pot pie topped with cheesy, buttery biscuits, perfect for chilly evenings.
Ingredients
- 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)
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Instructions
- 1. Preheat your oven to 375°F (190°C).
- 2. In a large mixing bowl, combine the chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth. Mix until thoroughly combined.
- 3. Transfer the filling to a casserole or pie dish, spreading it evenly.
- 4. 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.
- 5. Stir in the cheddar cheese and garlic powder. Gradually add the milk, mixing just until combined. Do not overmix.
- 6. Drop spoonfuls of the biscuit dough over the chicken filling, covering it evenly.
- 7. Bake in the oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
- 8. Allow to cool for a few minutes before serving.