Description
A classic comfort dish with tender chicken, savory vegetables, and a rich, creamy sauce topped with golden biscuits. Perfect for weeknight dinners with minimal effort.
Ingredients
2 cups cooked chicken (shredded or diced)
2 cups frozen mixed vegetables (carrots, peas, corn)
1/2 cup all-purpose flour
1 cup chicken broth
1 cup milk
1 cup reduced-fat sour cream
1 teaspoon dried thyme
1/2 teaspoon garlic powder
Salt and pepper to taste
12 biscuit dough rounds (homemade or canned)
1 tablespoon butter (optional for biscuit topping)
Instructions
Preheat oven to 375°F (190°C)
Combine chicken, vegetables, flour, broth, milk, thyme, garlic powder, salt, and pepper in a skillet over medium heat
Simmer 8–10 minutes until thickened
Transfer mixture to a greased casserole dish
Top with biscuit dough, spacing 1 inch apart
Brush biscuits with melted butter (if using)
Bake 22–25 minutes until bubbly and biscuits are golden
Notes
Substitute vegetables with seasonal options
Use leftover roasted chicken with broth for extra flavor
For crispy biscuits, avoid opening oven during baking
Store leftovers refrigerated for 3–4 days
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 9g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg