Description
A cozy, family-friendly chicken pot pie made with a creamy filling, tender vegetables, and a fluffy cheddar biscuit topping inspired by the famous Red Lobster biscuits.
Ingredients
- 3 cups cooked chicken, shredded or diced
- 1 bag frozen mixed vegetables (12 oz)
- 1 can cream of chicken soup (10.5 oz)
- 1 cup chicken broth
- 1 cup whole milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 box cheddar bay style biscuit mix (11 oz)
- 3/4 cup milk
- 1 cup shredded cheddar cheese
- Seasoning packet from biscuit mix
- 3 tablespoons butter, melted
Instructions
- Preheat oven to 375°F and grease a 9×13-inch baking dish.
- Melt butter in a skillet over medium heat and whisk in flour for 1 minute.
- Slowly whisk in chicken broth and milk until smooth and slightly thickened.
- Stir in cream of chicken soup, garlic powder, onion powder, salt, and pepper.
- Add chicken and frozen vegetables and stir to combine.
- Pour filling into prepared baking dish and spread evenly.
- Mix biscuit mix with milk and fold in shredded cheddar cheese.
- Spoon biscuit dough evenly over the filling.
- Bake uncovered for 35–40 minutes until biscuits are golden and filling is bubbling.
- Mix melted butter with seasoning packet and brush over biscuits.
- Let rest 10 minutes before serving.
Notes
Use rotisserie chicken for convenience. Let the casserole rest before serving to help the filling set.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American