# Components:
→ Filling
01 - 3 cups cooked chicken breast, shredded (about 2 large breasts)
02 - 2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
03 - 1 can (10.5 oz) cream of chicken soup
04 - 1 cup low-sodium chicken broth
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - 1/2 teaspoon dried thyme
08 - 1/2 teaspoon freshly ground black pepper
09 - 1/2 teaspoon salt
10 - 2 tablespoons unsalted butter, melted
→ Biscuit Topping
11 - 2 cups all-purpose flour
12 - 1 tablespoon baking powder
13 - 1 teaspoon sugar
14 - 1/2 teaspoon salt
15 - 1/4 cup unsalted butter, cold and cubed
16 - 1 cup whole milk
# Directions:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish.
02 - Combine shredded chicken, frozen mixed vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, thyme, black pepper, salt, and melted butter in a large mixing bowl. Stir until distributed evenly.
03 - Transfer the chicken mixture and spread evenly into the prepared baking dish.
04 - Whisk together flour, baking powder, sugar, and salt in a separate mixing bowl.
05 - Add cold, cubed butter to the flour mixture. Use a pastry cutter or fingertips to work until mixture forms coarse crumbs.
06 - Pour in milk and stir gently, just until a soft dough forms. Avoid overmixing.
07 - Drop spoonfuls of biscuit dough evenly across the chicken filling, allowing some filling to show through.
08 - Bake for 28–32 minutes or until biscuit topping is golden brown and filling is bubbling.
09 - Let casserole rest for 5 minutes prior to serving.
