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, garlic powder, onion powder, salt, pepper, and chicken broth. Mix until thoroughly combined
- Transfer the filling to your casserole 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 until the mixture resembles coarse crumbs
- Stir in the shredded cheddar cheese and garlic powder. Gradually add the milk, mixing just until combined. Do not overmix
- Drop spoonfuls of the biscuit dough over the chicken filling, making sure to cover it evenly
- Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly
- Allow to cool for 5-10 minutes before serving
Notes
You can use rotisserie chicken to save time. Make sure the filling isn't too runny or the biscuits may get soggy. Keep the butter cold for the flakiest biscuits. Don't overmix the biscuit dough. Let the pie rest before serving so it sets up and cuts easier. Store leftovers in the refrigerator for 3-4 days or freeze unbaked for up to 3 months.
