Description
A warm and creamy chicken pot pie topped with golden, fluffy biscuits – a comforting delight for family dinners.
Ingredients
Scale
- 3 cups cooked shredded chicken
- 2 (10.5 oz) cans cream of chicken soup
- 3 cups frozen mixed vegetables (carrots, peas, corn)
- 2 tsp minced garlic
- 1/2 tsp ground black pepper
- 1 cup shredded mild cheddar cheese
- 1 cup shredded mozzarella cheese
- 16 canned biscuits
- 2 tbsp butter (melted)
Instructions
- Preheat your oven to 375°F (190°C). Spray a 13×9-inch baking dish with nonstick spray.
- Combine the cooked shredded chicken, cream of chicken soup, frozen vegetables, minced garlic, and both cheeses in a large bowl. Mix until everything is well combined.
- Pour the creamy chicken mixture into the prepared baking dish, spreading it out evenly.
- Cut each biscuit into quarters and place them in a separate bowl. Drizzle with melted butter and toss to coat thoroughly.
- Bake the biscuit pieces for about 5-7 minutes until they turn golden and slightly crisp.
- Top the creamy chicken mixture with the golden biscuit pieces and return to the oven. Bake for an additional 20-25 minutes until the biscuits are beautifully browned and the filling is bubbly.
- Let cool slightly before serving, allowing the flavors to meld even more.
Notes
This pot pie can be prepared a day in advance and stored in the fridge until ready to bake.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 60mg