Description
A warm and filling dish with shredded chicken and vegetables in a creamy sauce, topped with a biscuit-style layer.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 cup chicken broth
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- ¾ cup milk
Instructions
- Preheat your oven to 400°F (200°C). Grease a 9×13-inch baking dish with cooking spray or butter.
- In a large bowl, combine the shredded chicken, frozen mixed vegetables, chicken broth, 1 cup of milk, garlic powder, onion powder, thyme, salt, and black pepper. Stir until well mixed and pour the mixture into the prepared baking dish.
- In another bowl, whisk together the flour, baking powder, and ½ teaspoon of salt. Add the melted butter and ¾ cup of milk to the dry ingredients, stirring until just combined. The batter will be thick.
- Drop spoonfuls of the batter over the chicken mixture in the baking dish, covering as much of the surface as possible.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the batter comes out clean.
- Let it cool for about 5 minutes before serving.
Notes
Use rotisserie chicken for convenience and thaw frozen vegetables beforehand if you want a thicker filling.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 60mg