Description
A heartwarming chicken pot pie topped with flaky biscuits, perfect for family gatherings and cozy dinners.
Ingredients
Scale
- 3 cups cooked shredded chicken
- 2 (10.5 oz) cans cream of chicken soup
- 3 cups frozen vegetables (mixed varieties like carrots, peas, and 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 well combined.
- Pour the mixture into the prepared baking dish, spreading it evenly.
- Cut each biscuit into quarters and place them in a large bowl. Drizzle the melted butter over the biscuits and toss to coat.
- Bake the biscuit pieces on a greased baking sheet for about 5-7 minutes until just starting to turn golden.
- Top the creamy chicken mixture with the partially baked biscuits.
- Bake the entire dish uncovered for 20 to 25 minutes until bubbly and golden brown on top.
- Let it cool slightly before serving warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg