Description
A hearty chicken pot pie casserole topped with fluffy garlic cheddar biscuits and filled with a creamy vegetable and chicken mixture. This comforting baked dish combines classic pot pie flavors with an easy biscuit topping.
Ingredients
- 1 + 3/4 cups self rising flour
- 1 tsp garlic powder
- 1.25 cup plain Greek yogurt (0% or 2%)
- 2 tbsp cold butter, cubed
- 1 cup shredded cheddar cheese, divided
- Melted butter for topping
- 2 tbsp butter
- 1 yellow onion, diced
- 4 cloves garlic, pressed
- 2 cups frozen vegetable mix (corn, green peas, green beans, carrots)
- 2 cups cauliflower florets, chopped small
- 2 tsp garlic powder
- 1/2 tsp onion powder
- Salt, to taste
- Black pepper, to taste
- 2 tbsp Dijon mustard
- 4 tbsp all purpose flour
- 1 cup milk of choice
- 1.5 cups low sodium chicken broth
- 1 lb cooked boneless chicken, shredded or chopped
- 3 tbsp fresh thyme
Instructions
- Make the biscuits by whisking together the self rising flour and garlic powder in a bowl. Add the Greek yogurt, cold cubed butter, and 1/2 cup of the shredded cheddar cheese. Mix until a dough forms, then divide the dough into 6–8 small balls. Set aside.
- Preheat the oven to 400 F and lightly prepare a 13×9 inch casserole dish.
- In a large pan over medium-high heat, melt 2 tablespoons butter. Add the diced onion and pressed garlic and cook for about 5 minutes until fragrant and the onions become translucent.
- Add the frozen vegetables, chopped cauliflower, garlic powder, onion powder, salt, pepper, and Dijon mustard. Stir well and cook for 7–10 minutes until the cauliflower begins to soften.
- Reduce the heat to low and sprinkle the all purpose flour over the vegetables while stirring so everything is lightly coated and clumps do not form.
- Slowly pour in the milk and chicken broth while stirring continuously. Cook uncovered on low heat for about 10 minutes, stirring occasionally, until the sauce thickens. Stir in the cooked chicken and fresh thyme.
- Pour the filling into the prepared 13×9 inch baking dish.
- Flatten each biscuit dough ball into a round disc about 1/2 inch thick and arrange them on top of the filling, filling any large gaps with extra dough.
- Brush the tops with melted butter and sprinkle the remaining 1/2 cup of cheddar cheese over the biscuits.
- Bake uncovered for about 30 minutes until the biscuits are golden brown and the filling is bubbling. Serve warm.
Notes
- If you do not have self rising flour, combine 1 3/4 cups all purpose flour with 2 1/2 tsp baking powder and 1/2 tsp salt.
- Rotisserie chicken works well for a quick shortcut.
- You can substitute the frozen vegetable mix with any preferred vegetables such as broccoli, peas, or carrots.
- Store leftovers in the refrigerator for up to 3 days and reheat in the oven or microwave.
- For extra flavor, add a pinch of smoked paprika or extra thyme to the filling.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 95 mg
