Okay, so here’s the deal. I wasn’t planning to like this recipe. I saw it on TikTok (probably the same video you did—the one where they’re just pouring layers of things into a dish without stirring) and thought, No way that turns out right. I mean, melted butter in the bottom of the pan, then raw biscuit mix poured over frozen veggies? It goes against everything my momma taught me about layering casseroles.
But… curiosity won. And I made it. And well—now my family asks for it once a week. Go figure.
Why I Think You’ll End Up Loving It
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It’s ridiculously easy. Like, embarrassingly easy.
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Feels like chicken pot pie’s laid-back cousin—same vibes, less work.
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You don’t have to stir. In fact, you’re told not to stir. That’s my kind of recipe.
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It tastes better than it has any right to.
What You’ll Need
Nothing fancy. Just a few pantry staples and that Red Lobster biscuit mix that makes you weak at the knees.
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3 cups shredded chicken (rotisserie, leftover, whatever you’ve got)
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1 bag (12 oz) frozen peas & carrots
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½ tsp garlic powder
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2 cups Cheddar Bay biscuit mix
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2 cups milk
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2 cups chicken stock
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1 can (10.5 oz) cream of chicken soup
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½ cup unsalted butter (yep, the whole stick)
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Salt & black pepper
How To Make It (Step by Step, With Notes From My Kitchen)
Step 1: Butter Bath
Preheat your oven to 350°F. Stick a whole stick of butter in your 9×13 baking dish and let it melt while the oven heats. Don’t walk away too long or it’ll brown (unless you want a nutty flavor, which isn’t bad either).
Step 2: Chicken & Veggies
Pull the dish out once the butter’s melted. Scatter your chicken in an even layer. Pour the frozen peas and carrots on top. Season with salt, pepper, and garlic powder. It looks messy, but trust me—don’t overthink it.
Step 3: Biscuit Layer
Mix the biscuit mix with the milk in a bowl. Pour it over the chicken and veggies. And here’s the part that feels wrong: don’t stir it. Just leave it. Walk away if you’re tempted.
Step 4: Gravy Layer
Whisk together the chicken soup and stock in the same bowl. Pour that over the biscuit mix. Still don’t stir. You’re going to want to, but no.
Step 5: Bake
Pop it back in the oven and bake uncovered for 45–50 minutes. The top should look golden and crisp, like cheesy biscuits. Underneath will be bubbly and saucy.
Step 6: The Hardest Part—Waiting
When it comes out, it might look a little loose. That’s okay. Let it sit for 15 minutes before serving so the gravy sets up. That waiting is torture, but worth it.
A Few Personal Notes
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I’ve tried it with turkey—works fine.
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Someone told me they added corn and bacon. Honestly, I’m intrigued.
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If you like heat, a few chopped jalapeños would wake it up nicely.
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My son swears it tastes better the next day. I wouldn’t know. We never have leftovers.
