Description
A comforting chicken biscuit pot pie with a creamy filling and flaky biscuits.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1 can cream of chicken soup
- 1 cup chicken broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 can refrigerated biscuit dough
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat.
- Add shredded chicken and mixed vegetables, stirring for 2-3 minutes.
- Stir in cream of chicken soup, chicken broth, onion powder, garlic powder, and black pepper.
- Cook until heated through, about 5 minutes.
- Transfer the mixture to a baking dish.
- Open the biscuit dough and place the biscuits over the chicken mixture.
- Bake for 20-25 minutes or until biscuits are golden brown.
Notes
- Use rotisserie chicken for quicker preparation.
- Substitute vegetables based on preference.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Chicken Biscuit Pot Pie, Chicken Pot Pie, Comfort Food