Description
An irresistible twist on traditional chicken pot pie featuring tender shredded chicken, colorful mixed vegetables, and a luscious cheddar biscuit topping.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (peas, carrots, corn)
- 1 cup chicken broth
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1 cup biscuit mix
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the shredded chicken, mixed vegetables, chicken broth, and milk.
- Season the mixture with garlic powder, onion powder, thyme, salt, and pepper. Stir well to combine.
- Pour the chicken and vegetable mixture into a greased baking dish, spreading it out evenly.
- In a separate bowl, mix the biscuit mix with the shredded cheddar cheese until combined.
- Sprinkle the biscuit mixture over the chicken and veggies in the baking dish.
- Bake for 25-30 minutes, or until the biscuit topping is golden brown.
- Once done, let it cool slightly before serving.
Notes
Great for weeknight dinners and can be customized with different vegetables or cheeses.