Ingredients
Scale
- 1 lb cooked chicken, shredded
- 2 cups mixed vegetables (carrots, peas, corn)
- 1/3 cup butter
- 1/3 cup all-purpose flour
- 1 cup chicken broth
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 can refrigerated biscuits
Instructions
- Preheat your oven to 400°F (200°C).
- Melt the butter in a large saucepan over medium heat.
- Stir in the flour to create a roux, cooking for 1-2 minutes until bubbly.
- Add the chicken broth and milk, stirring constantly until the mixture thickens.
- Stir in the shredded chicken, mixed vegetables, salt, black pepper, garlic powder, and onion powder.
- Pour the mixture into a greased baking dish, spreading it evenly.
- Top the chicken mixture with the refrigerated biscuits, spacing them evenly on top.
- Bake in the preheated oven for 25-30 minutes or until the biscuits are golden brown.
- Let cool slightly before serving to ensure the filling sets properly.
Notes
Use rotisserie chicken for quick prep, and feel free to experiment with different vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Omnivore
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg
Keywords: chicken pot pie, biscuits, comfort food, easy recipe, American cuisine