Chicken Pot Pie with Biscuits
Ingredients
Filling Ingredients
- 2 cups cooked chicken, diced
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 can cream of chicken soup (10.5 oz)
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
Topping Ingredients
- 1 package refrigerated biscuits
Method
Preparation
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the diced chicken, frozen mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, dried thyme, salt, and pepper. Stir until everything is well mixed.
- Pour the chicken mixture into a 9-inch pie dish or a deep oven-safe skillet.
- Open the package of refrigerated biscuits and arrange them on top of the chicken mixture, spacing them evenly.
Cooking
- Bake in the preheated oven for 20-25 minutes or until the biscuits are golden brown and cooked through.
- Remove from the oven and let it cool for a few minutes before serving.
- Enjoy!
Notes
You can use rotisserie chicken for added convenience or swap out the mixed vegetables for fresh ones like broccoli or green beans. For a twist, add some cheddar cheese to the chicken mixture or sprinkle some herbs on top of the biscuits before baking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions.