Tender shredded chicken, veggies, and rich poultry gravy baked under a buttery layer of golden flaky biscuits.
Prep Time: 15 mins | Cook Time: 30 mins | Servings: 6 | Difficulty: Easy
Ingredients
- 3 cups cooked chicken, shredded
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 cup frozen peas and carrots
- 1/2 cup sour cream
- 1 tsp garlic powder & 1 tsp onion powder
- 1 can (16.3 oz) refrigerated flaky biscuits (cut each into 4 pieces)
Step-by-Step Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a large bowl, combine shredded chicken, cream of chicken soup, chicken broth, sour cream, peas, carrots, garlic powder, onion powder, salt, and pepper.
- Pour chicken mixture into prepared baking dish.
- Top evenly with quartered biscuit pieces.
- Bake for 25-30 minutes until biscuits are golden brown and chicken filling is bubbling.
- Cool for 5 minutes before serving.
Chef’s Tips & Variations
Cover loosely with foil halfway through baking if biscuits brown too quickly.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in the microwave or on the stovetop/oven to maintain original texture and flavor.
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