Description
A cozy and quick chicken pot pie topped with delicious drop biscuits inspired by Red Lobster, perfect for weeknight dinners.
Ingredients
- 3 cups cooked chicken, diced
- 1 cup frozen mixed vegetables (peas, carrots, and corn)
- 1 cup cream of chicken soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1/2 cup chicken broth
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup shredded cheddar cheese
- 3/4 cup milk
- 1 tablespoon garlic powder (for biscuit topping)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the chicken, mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth until evenly mixed.
- Spread the filling into a casserole or pie dish.
- In another bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the cheddar and extra garlic powder, then gradually add the milk until the dough comes together.
- Drop spoonfuls of the biscuit dough over the filling.
- Bake for about 30 minutes, or until the biscuit topping is golden brown and the filling is bubbling. Let rest for a few minutes before serving.
Notes
For vegetarian, substitute chicken with cooked chickpeas and use vegetable broth. For gluten-free, use a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American