Description
A delightful fusion of creamy chicken filling and flaky, buttery biscuit topping, perfect for cozy dinners.
Ingredients
Scale
- 3 cups cooked chicken, diced (rotisserie chicken works great!)
- 1 cup frozen mixed vegetables (peas, carrots, and corn)
- 1 cup cream of chicken soup
- 1 teaspoon garlic powder (for both filling and biscuit topping)
- 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 (the secret Red Lobster touch!)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth. Stir until everything is well combined.
- Transfer the filling into a casserole or pie dish, spreading it out evenly.
- In another bowl, whisk together the flour, baking powder, and salt for the biscuit topping. Cut in the cold butter until the mixture resembles coarse crumbs.
- Add the shredded cheddar cheese and garlic powder, then gradually mix in the milk. Be careful not to overmix—just combine until it’s moistened.
- Spoon the biscuit dough over the chicken filling, ensuring it’s evenly covered.
- Bake in the preheated oven for 30 minutes or until the biscuit topping is golden brown and the filling is bubbly.
- Allow to cool for a few minutes before serving.
Notes
For a spicy twist, add diced jalapeños or red pepper flakes to the filling.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg