Description
Experience the nostalgia of homemade chicken pot pie topped with fluffy Cheddar Bay Biscuits.
Ingredients
Scale
- 3 cups Cooked Chicken (diced) (Substitution: Rotisserie chicken saves time.)
- 1 cup Frozen Mixed Vegetables (Substitution: Use seasonal fresh vegetables.)
- 1 cup Cream of Chicken Soup (Substitution: Can use homemade or gluten-free.)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- Salt and Pepper (to taste)
- ½ cup Chicken Broth
- 2 ½ cups All-Purpose Flour
- 1 tablespoon Baking Powder
- 1 teaspoon Salt
- ½ cup Unsalted Butter (cold and cubed)
- 1 cup Shredded Cheddar Cheese (Note: Shred cheese from block for freshness.)
- ¾ cup Milk (Tip: Use low-fat for a lighter version.)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth. Mix until well incorporated.
- Spread the prepared filling evenly in a casserole or pie dish.
- In another bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the cheddar cheese and gradually add the milk until just combined—be careful not to overmix.
- Spoon the biscuit dough evenly over the chicken filling. Bake for about 30 minutes or until the biscuits are golden brown and the filling is bubbly.
- Allow the pot pie to cool for a few minutes before serving.
Notes
- Rotisserie chicken saves time.
- Use seasonal fresh vegetables for best flavor.
- Homemade or gluten-free cream of chicken soup can be used.
- Shred cheese from block for freshness.
- Low-fat milk can lighten the dish.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 60 mg