Description
A warm, creamy casserole loaded with tender chicken and vegetables under a golden, buttery biscuit topping, reminiscent of classic pot pie.
Ingredients
Scale
- 2 cups cooked chicken, shredded or cubed
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 small onion, finely chopped
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon dried thyme
- 1 can refrigerated biscuit dough (cut into quarters)
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, melt butter over medium heat. Add onion and cook for 3–4 minutes until soft.
- Stir in flour and cook for 1 minute to form a roux.
- Slowly whisk in chicken broth and milk until the sauce thickens. Add salt, pepper, garlic powder, onion powder, and thyme.
- Stir in chicken and mixed vegetables. Let simmer for 2–3 minutes.
- Pour the mixture into a greased baking dish.
- Top with the biscuit pieces, spreading them evenly.
- Bake for 25–30 minutes, until the biscuits are golden brown and the filling is bubbling.
- Let rest for 5 minutes before serving.
Notes
Use rotisserie chicken for faster prep. Cut biscuits small to help them cook evenly. If the top browns too fast, cover loosely with foil. Add a handful of cheddar to the filling for extra creaminess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg