Description
This Biscuit Chicken Pot Pie combines tender chicken, mixed vegetables, and a creamy sauce topped with fluffy Red Lobster-style cheddar biscuits for a comforting baked dinner.
Ingredients
Scale
- 3 cups cooked chicken, diced
- 1 cup frozen mixed vegetables
- 1 cup cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- ½ cup chicken broth
- 2½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup unsalted butter, cold and cubed
- 1 cup shredded cheddar cheese
- ¾ cup milk
- 1 tablespoon garlic powder
Instructions
- Preheat the oven to 375°F.
- Mix chicken, vegetables, soup, garlic powder, onion powder, salt, pepper, and broth in a bowl.
- Spread the filling evenly into a casserole or pie dish.
- Whisk flour, baking powder, and salt for the biscuit topping.
- Cut in cold butter until crumbly, then stir in cheese and garlic powder.
- Add milk and mix just until combined.
- Drop biscuit dough over the filling.
- Bake for 30 minutes until golden and bubbly.
- Cool slightly before serving.
Notes
- Use rotisserie chicken to save time.
- Swap vegetables based on preference or season.
- Store assembled filling in the refrigerator before baking if needed.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 95 mg