Description
Creamy chicken pot pie topped with buttery biscuits, packed with vegetables and comforting flavor.
Ingredients
Scale
- 3 cups cooked shredded chicken
- 2 cans cream of chicken soup (10.5 oz each)
- 3 cups frozen mixed vegetables
- 2 teaspoons minced garlic
- 1/2 teaspoon ground black pepper
- 1 cup shredded mild cheddar cheese
- 1 cup shredded mozzarella cheese
- 16 canned biscuits
- 2 tablespoons melted butter
Instructions
- Preheat oven to 375°F and grease a 13×9-inch baking dish
- Combine chicken, soup, vegetables, garlic, pepper, and cheeses in a large bowl
- Spread mixture evenly into the prepared baking dish
- Cut biscuits into quarters and place in a bowl
- Toss biscuits with melted butter
- Bake biscuits on a greased baking sheet for 5 to 7 minutes
- Top chicken mixture with partially baked biscuits
- Bake uncovered for 20 to 25 minutes until bubbly
- Let cool slightly before serving
Notes
- Use rotisserie chicken for faster prep
- Pre-baking biscuits keeps them from becoming soggy
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 85mg