Description
chicken pot pie with garlic cheddar biscuits
Ingredients
Scale
- 2–3 chicken breasts, poached and shredded
- 1 bag frozen mixed vegetables (about 12–16 oz)
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups chicken stock
- 1 can cream of chicken soup
- Salt + pepper, to taste
- 1 cup of Cheddar Cheese
- 1 package Cheddar Bay Biscuit mix (Red Lobster brand)
Instructions
- Place chicken breasts in a pot, cover with water, and simmer gently until cooked through (about 12–15 minutes). Shred or chop and set aside.
- In a large pot or skillet, melt the butter over medium heat. Add the frozen mixed vegetables and sauté for a few minutes until they begin to soften.
- Sprinkle the flour over the vegetables and stir until everything is coated. Cook for 1 minute to remove the raw flour taste.
- Slowly pour in the broth while stirring. Let the mixture simmer and thicken — this takes just a few minutes.
- Stir everything together. Season to taste with salt and pepper. Let the filling cook for about 15 minutes so it becomes thick, creamy, and well blended.
- Pour the hot filling into a baking dish (around 9×13 or similar).
- Mix according to package directions.
- Spoon small mounds of biscuit dough over the hot pot pie mixture. Leave some space so they can puff up.
- Bake according to the biscuit package instructions — usually 12–15 minutes — or until the tops are golden brown and cooked through.
- Let the casserole sit for 5 minutes to thicken even more before serving.
Notes
- Serve with a simple side salad for freshness.