Description
A comforting chicken pot pie topped with flaky biscuits reminiscent of Red Lobster’s iconic biscuits, featuring tender chicken and colorful vegetables.
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
- Salt to taste
- Pepper to taste
- 1 cup chicken broth
Instructions
- Preheat your oven to 375°F (190°C).
- Combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth in a large mixing bowl. Mix until thoroughly combined.
- Transfer the filling to a casserole or pie dish, spreading it evenly.
- Whisk together the flour, baking powder, and salt for the biscuit topping in another bowl. 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, ensuring even coverage.
- 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
For added depth, consider incorporating fresh herbs like thyme or parsley into your filling. Leftovers store well in the refrigerator for about 3-4 days.