Ingredients
Scale
- 3 cups cooked chicken, shredded or cubed (rotisserie chicken works best)
- 1 bag (12 oz) frozen mixed vegetables (peas, carrots, corn, green beans)
- 2 cans (10.5 oz each) condensed cream of chicken soup
- 1/2 cup whole milk
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1 box (11.36 oz) Red Lobster Cheddar Bay Biscuit Mix
- 1/2 cup cold water (for biscuit dough)
- 1/2 cup shredded sharp cheddar cheese (extra for the topping)
- 1/4 cup unsalted butter, melted
- The herb seasoning packet included in the biscuit mix
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish or a large oven-safe skillet with non-stick spray or butter. In a large mixing bowl, combine the shredded chicken, frozen vegetables, cream of chicken soup, milk, garlic powder, and thyme. Stir everything together until the chicken and vegetables are evenly coated in the creamy sauce.
- Pour the chicken mixture into your prepared baking dish. Spread it out into an even layer using a spatula. If you prefer a thinner sauce, you can add an extra splash of milk, but the condensed soup provides the perfect consistency once it bubbles up in the oven. Place the dish in the oven for 5 to 7 minutes to jumpstart the heating process while you prepare the topping.
- In a medium bowl, combine the Cheddar Bay Biscuit mix (reserve the seasoning packet for later) with the shredded cheddar cheese and cold water. Stir until a soft dough forms, being careful not to overmix. Overmixing can lead to tough biscuits, so stop as soon as the flour is incorporated.
- Remove the hot baking dish from the oven. Use a large spoon or a cookie scoop to drop rounded tablespoons of the biscuit dough evenly across the top of the chicken filling. Space them out slightly so the heat can circulate. Return the dish to the oven and bake for 15 to 20 minutes, or until the biscuits are golden brown and the filling is bubbling around the edges.
- While the pie bakes, melt the butter and stir in the contents of the herb seasoning packet from the biscuit box. As soon as you pull the pot pie out of the oven, brush the tops of the hot biscuits generously with the garlic-herb butter. Let the dish rest for 5 minutes to allow the sauce to set before serving.
- Cook Time: 45 minutes