Description
A cozy chicken pot pie with a flaky, cheesy biscuit topping and a comforting chicken-and-vegetable filling, perfect for weeknights and potlucks.
Ingredients
Scale
- 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 a Red Lobster touch)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the diced cooked chicken, frozen mixed vegetables, cream of chicken soup, 1 teaspoon garlic powder, onion powder, salt, pepper, and chicken broth. Stir until the filling is evenly moistened.
- Transfer the filling into a casserole or pie dish and spread it into an even layer.
- In another bowl, whisk together the 2 1/2 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon salt. Cut in the cold, cubed unsalted butter until the mixture looks like coarse crumbs.
- Stir in the shredded cheddar cheese and 1 tablespoon garlic powder. Gradually pour in the milk, stirring just until the dough comes together—don’t overmix.
- Drop spoonfuls of the biscuit dough over the chicken filling, spacing to cover as much of the surface as possible.
- Bake for about 30 minutes, or until the biscuit topping is golden brown and the filling is bubbling around the edges.
- Let the pot pie rest for a few minutes before serving.
Notes
Store leftovers tightly covered in the dish or transfer to airtight containers for 3–4 days. For freezing, cool completely and freeze in a shallow airtight container for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 40mg