Description
This comforting dish combines creamy chicken and vegetables with tender, flaky biscuits, creating a fusion of traditional pot pie flavors and biscuit convenience. Enjoy an easy-to-follow recipe perfect for busy yet gourmet family dinners.
Ingredients
Scale
- 1 lb boneless chicken, cooked and shredded
- 2 cups mixed vegetables (carrots, peas, corn)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 packet biscuit mix or 8 homemade biscuits
- Salt and pepper to taste
- Fresh herbs (thyme, rosemary)
Instructions
- Preheat the oven to 375°F (190°C).
- Sauté the diced onion and minced garlic in a skillet until translucent.
- Add the shredded chicken, mixed vegetables, chicken broth, and heavy cream; let simmer for 10 minutes.
- Transfer the mixture to a baking dish and evenly layer the biscuit dough on top.
- Bake for 25-30 minutes until the biscuits are golden and the filling is bubbly.
- Allow to cool slightly before serving.
Notes
Serve warm for the best flavor. Enhance with herbs like thyme or rosemary and adjust the seasoning to your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 250g)
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
Keywords: empty