Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, 1 teaspoon garlic powder, onion powder, salt, pepper, and chicken broth. Mix until thoroughly combined.
- Transfer the filling to a 9x13-inch casserole dish or pie dish, spreading it evenly.
- In another bowl, whisk together the flour, baking powder, and salt for the biscuit topping. Cut in the cold butter using a pastry cutter or two forks until the mixture resembles coarse crumbs.
- Stir in the shredded cheddar cheese and 1 tablespoon garlic powder. Gradually add the milk, mixing just until combined. Do not overmix.
- Drop generous spoonfuls of the biscuit dough over the chicken filling, leaving about 1 inch between each dollop to allow for spreading.
- Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly around the edges.
- Allow to cool for 5-10 minutes before serving to let the filling set up.
Notes
Rotisserie chicken works great to save time. Keep butter cold for flaky biscuits. Don't overmix the biscuit dough or it will be tough. Make sure filling isn't too runny or biscuits will get soggy. For extra flavor, sprinkle fresh parsley on top before serving. Use a 9x13-inch dish for best results.
