Chicken Pot Pie with Cheddar-Garlic Biscuits
Ingredients
Filling
- 3 cups cooked chicken, diced Rotisserie chicken saves time
- 1 cup frozen mixed vegetables Peas, carrots, corn
- 1 cup cream of chicken soup
- 1 teaspoon garlic powder Use half for filling, half for topping if stronger garlic flavor desired
- 1 teaspoon onion powder
- Salt and black pepper to taste
- 1/2 cup chicken broth Adjust for desired filling thickness
Biscuit Topping
- 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 Can swap half-and-half for a richer biscuit
- 1 tablespoon garlic powder For a Red Lobster touch in the biscuit dough
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine diced cooked chicken, frozen mixed vegetables, cream of chicken soup, 1 teaspoon garlic powder, 1 teaspoon onion powder, salt, pepper, and the 1/2 cup chicken broth. Stir until evenly mixed. Taste and adjust seasoning.
- Spread the filling evenly into a casserole or pie dish (9x13 works well).
- In a separate bowl, whisk together 2 1/2 cups flour, 1 tablespoon baking powder, and 1 teaspoon salt.
- Cut the cold cubed butter into the flour mixture until it resembles coarse crumbs.
- Stir in the 1 cup shredded cheddar and 1 tablespoon garlic powder.
- Pour in 3/4 cup milk and stir just until combined. Do not overmix; a slightly shaggy dough yields tender biscuits.
- Drop spoonfuls of the biscuit dough over the chicken filling, leaving small gaps so steam can vent and biscuits can rise.
Baking
- Bake for 30 minutes, or until the tops are golden-brown and the filling is bubbling around the edges.
- Let rest for 5 minutes before serving so the filling sets slightly.
Notes
For a brunch twist, top individual servings with a fried egg. Store leftovers in the refrigerator for up to 3–4 days or freeze for longer storage.