Ingredients
Scale
- 2 cups cooked, diced chicken breast
- 1 cup mixed vegetables (carrots, peas, and corn)
- 1/2 cup onion, chopped
- 1/4 cup celery, chopped
- 1/2 cup chicken broth
- 1 cup cream of chicken soup
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp thyme
- Salt and pepper to taste
- 1 refrigerated pie crust
- 2 cups biscuit mix (for topping)
- 3/4 cup shredded cheddar cheese
- 1/2 cup milk
- 1/4 cup melted butter
- 1/2 tsp garlic powder (for topping)
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onion and celery, sautéing until soft.
- Incorporate diced chicken breast and mixed vegetables into the pan, stirring occasionally.
- Sprinkle in garlic powder, thyme, and season with salt and pepper. Pour chicken broth and cream of chicken soup, stir until well combined and bubbly.
- Preheat your oven to 400°F (200°C). Roll out the pie crust and place it into a pie dish, then pour the creamy chicken filling into the crust.
- In a separate bowl, mix the biscuit mix, cheddar cheese, milk, melted butter, and garlic powder. Drop spoonfuls over the chicken filling.
- Bake in the preheated oven for 25-30 minutes until the biscuits are golden brown and the filling is bubbling.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- You can reheat in the oven at 350°F (175°C).
- Unbaked chicken pot pie can be frozen and baked fresh as needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 slice
- Calories: 420 Kcal
- Sugar: 2g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg