A comforting and satisfying meal that combines ease with delicious flavor, capturing the essence of a traditional chicken pot pie without the hassle of a crust.
Ingredients
Scale:
2 cups cooked chicken, shredded or diced
1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
1 cup chicken broth
1 cup milk
1/4 cup all-purpose flour
1/4 cup butter
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 cup biscuit mix (or homemade biscuit dough)
1/2 cup milk (for topping)
Instructions
Preheat your oven to 400°F (200°C).
In a large skillet, melt the butter over medium heat. Stir in the flour to create a roux, cooking for about 2 minutes until lightly golden and bubbling.
Gradually whisk in the chicken broth and milk. Continue stirring until the mixture thickens, about 5-7 minutes.
Add garlic powder, onion powder, salt, and pepper to the sauce, then mix in the cooked chicken and frozen mixed vegetables. Stir until evenly combined.
In a separate bowl, combine biscuit mix and milk until a soft dough forms.
Pour the chicken filling into a greased 9-inch pie dish. Spoon dollops of the biscuit dough over the top of the filling.
Place the dish in the preheated oven and bake for 25-30 minutes, or until the biscuit topping is golden brown.
Allow the pie to cool for a few minutes before serving.
