Biscuit - Topped Creamy Chicken and Vegetables
This is a twist of the old chicken pot pie. This was a favorite of mine when I was young. I decided to make a quick version using a rotisserie chicken for cold weekday nights or a cozy Sunday dinner. The combination of the creamy chicken and vegetables with buttery biscuits is a perfect blend of happiness.
Ingredients
- 3 cloves Garlic, chopped finely
- 1 medium Onion, chopped finely
- 1 small Shallot, finely chopped
- Salt and Pepper, for seasoning
- 1/4 cup Chicken Broth , deglazing
- 1 Rotisserie Chicken , about 2-3 cups chopped, see notes for an alternative option.
- 2 cans Cream of Chicken Soup, I used Pacific Foods brand but any brand can work.
- 1 bag Frozen Mixed Vegetables, I used carrots, corn, peas, and green bean mixture.
- 1/2 cup Cheddar Cheese, shredded
- 1/2 cup Gruyere, shredded, see notes for an alternative option.
- 1 can Biscuits, I used Immaculate Organic Flaky Biscuits but any brand can work.
- 1/2 cup Ghee Butter, melted in microwave
Instructions
- Pre-heat oven to 375 degrees.
- On the stovetop, with a large Dutch oven pot, saute on medium heat the garlic, shallots, and onion, and season with salt and pepper. Cook this until translucent or about 2-3 minutes.
- Then add the chopped chicken and 1/4 cup chicken broth to deglaze the pot.
- Next, add the 2 cans of cream of chicken soup, and stir the mixture until evenly combined.
- Then, add the bag of frozen vegetables, with the cheddar and gruyere cheese, and mix well.
- Cut the biscuits into quarters and add them to the large mixing bowl, drizzle with the melted ghee butter. Toss lightly with your hands.
- Then remove the Dutch oven Pot off the stove and layer and arrange the small biscuit pieces on top of the creamy chicken vegetable mixture.
- Put the lid on the Dutch oven transfer to the oven and bake for about 25 - 30 minutes or until the biscuits are golden brown. Serve immediately.
Equipment
- 1 Dutch Oven or Large Oven Safe Pot
- 1 Mixing Bowl
Notes
Note: If you prefer, you can use 3 chicken breasts in this recipe, just chop in large chunks and cook before you saute the garlic, shallots, and onions.
In addition, you can use a full cup of cheddar cheese if you do not have gruyere. Another alternative type of cheese could be creamy red waxed gouda.