Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup diced carrots
- 1 cup diced onions
- 1 cup frozen peas
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 batch cheddar bay biscuit mix (or your favorite recipe)
- 1 cup shredded cheddar cheese
Instructions
- Sauté diced onions and carrots in olive oil over medium heat until soft, about 5-7 minutes.
- Add shredded chicken, frozen peas, chicken broth, heavy cream, garlic powder, salt, and pepper; simmer for 10 minutes until heated and thickened.
- Prepare cheddar bay biscuit dough according to instructions, folding in shredded cheddar cheese.
- Pour chicken mixture into a greased casserole dish; dollop biscuit dough on top. Bake at 375°F (190°C) for 25-30 minutes until biscuits are golden brown.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F (175°C) for best results.
- Feel free to add fresh herbs like thyme or parsley for extra flavor.
- Can substitute chicken with turkey or a plant-based protein for variations.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 500 Kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 50mg
