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Comfort food holds a special place in our hearts and culinary culture, offering solace and warmth through familiar flavors and hearty textures. It's the kind of food that brings us back to cherished memories of family gatherings, cozy nights in, and shared meals around the table. Among the myriad of comfort food options, the Butter Swim Biscuit Chicken Pot Pie stands out as a perfect blend of rich, savory filling topped with fluffy, buttery biscuits. This dish not only embodies the essence of comfort food but also elevates it to new heights with its unique twist.

Butter Swim Biscuit Chicken Pot Pie

Discover the comforting flavors of Butter Swim Biscuit Chicken Pot Pie, a classic dish that elevates your family meals with ease! This recipe combines tender rotisserie chicken and vibrant vegetables in a creamy filling topped with fluffy, buttery biscuits that soak up all the deliciousness. Perfect for cozy dinners or gatherings, this dish will warm your heart and fill your belly. Click through for step-by-step instructions and enjoy a taste of nostalgia today!
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Ingredients
  

2 cups shredded rotisserie chicken

1 cup frozen mixed vegetables (peas, carrots, corn, and green beans)

1 cup chicken broth

1 cup whole milk

1/4 cup unsalted butter, melted

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon black pepper

1 ½ cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt (for the biscuit dough)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large bowl, combine the shredded rotisserie chicken, frozen mixed vegetables, chicken broth, whole milk, garlic powder, onion powder, thyme, salt, and pepper. Mix well and set aside.

      In another bowl, whisk together the flour, baking powder, baking soda, and salt for the biscuit dough.

        Slowly pour in the melted butter, mixing until just combined. The dough should be thick but spreadable.

          Pour the chicken and vegetable mixture into a greased 9x13 inch baking dish, spreading it evenly.

            Dollop the biscuit dough over the top of the chicken mixture, using a spoon to gently spread it out into an even layer. It’s okay if some of the filling peeks through.

              Bake the pot pie in the preheated oven for 25-30 minutes, or until the biscuit topping is golden brown and cooked through.

                Allow to cool for 5 minutes before slicing into squares or serving directly from the dish.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6

                    - Presentation Tips: Serve warm, scooped into individual bowls for a cozy, rustic presentation. Garnish with fresh thyme leaves or chopped parsley for a pop of color.