Description
A cozy comfort food dish featuring tender chicken, vibrant vegetables, and flaky biscuits.
Ingredients
- 🍗 Cooked chicken: 2 cups, shredded or diced
- 🥕 Mixed vegetables: 2 cups (frozen or fresh, such as peas, carrots, and corn)
- 🥫 Cream of chicken soup: 1 can (10.5 oz)
- 🥣 Chicken broth: 1 cup
- 🧅 Onion: 1 medium, chopped
- 🧄 Garlic: 2 cloves, minced
- 🌿 Thyme: 1 teaspoon, dried
- 🧂 Salt and pepper: to taste
- 🥐 Refrigerated biscuits: 1 can (about 8 biscuits)
Instructions
- Heat oil or butter in a large skillet over medium heat. Sauté chopped onion and minced garlic for 3-4 minutes until translucent.
- Add mixed vegetables to the skillet and cook for about 5 minutes, stirring occasionally.
- Add shredded chicken, cream of chicken soup, and chicken broth to the skillet. Stir until the mixture thickens.
- Season with thyme, salt, and pepper, and let it simmer for a few minutes.
- Pour the mixture into a 9×13 inch baking dish and spread it evenly.
- Open the can of refrigerated biscuits and arrange them on top of the chicken filling, leaving space between each.
- Bake in a preheated oven at 375°F (190°C) for 25-30 minutes until biscuits are golden brown and filling is bubbling.
- Let cool for a few minutes before serving.
Notes
- Using leftover rotisserie chicken can save time and add flavor.
- Feel free to customize the vegetables based on your preference.
- Let the pot pie cool for a few minutes to allow the filling to set.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the pot pie
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: biscuits, chicken, pot pie, comfort food, recipe