Ingredients
(Serves 6–8)
- 2 cups cooked chicken, shredded (rotisserie works perfectly)
- 2 cups mixed vegetables (peas, carrots, and corn)
- 1 can (10.5 oz) cream of chicken soup
- 1 cup chicken broth
- 1 cup milk
- 2 tbsp butter
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt & pepper, to taste
- 1 can (16 oz) refrigerated biscuit dough (or homemade, if you’re feeling fancy)
- Fresh parsley, chopped, for garnish
Method — Step by Step
Step 1: Preheat the Magic
Set your oven to 375°F (190°C). This gives it time to heat evenly while you prepare the filling.
Step 2: Make the Creamy Base
In a large saucepan over medium heat, melt the butter. Stir in the cream of chicken soup, chicken broth, and milk until smooth and gently simmering. Add garlic powder, onion powder, salt, and pepper.
Mom’s Tip: Taste the sauce before adding the chicken — seasoning now means perfection later.
Step 3: Add the Goodness
Stir in the shredded chicken and mixed vegetables. Let it bubble for 3–5 minutes, allowing flavors to meld and the vegetables to soften slightly.
Step 4: Prepare the Baking Dish
Lightly grease a 9×13-inch baking dish. Pour the creamy chicken mixture into the dish, spreading it evenly.
Step 5: The Biscuit Blanket
Take your biscuit dough and place each piece gently on top of the filling. They don’t have to touch — in fact, a little space between them helps the steam escape and the biscuits crisp up beautifully.
Step 6: Bake to Golden Glory
Place the dish in the preheated oven and bake for 20–25 minutes, or until the biscuits are puffed up and golden brown.
Step 7: Rest and Serve
Let it rest for 5 minutes before serving — this keeps the filling from spilling everywhere. Sprinkle with fresh parsley for that final touch.
Why This Recipe is Pure Comfort
It’s more than just a chicken bake. It’s the smell that fills your home, the bubbling sauce you sneak a spoonful of before serving, and the warmth of gathering around the table with people you love. Every bite is creamy, savory, and wrapped in buttery biscuit layers — just like my mother used to make.
If you’ve been searching for a dish that tastes like a hug from your childhood, this is it.
If you want, I can also rewrite this in a cozy magazine-style format so it feels like a vintage family recipe clipping — the kind your mom might’ve kept in a kitchen drawer. That would make the nostalgia even stronger.
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