Description
A warm and comforting Chicken Pot Pie filled with creamy chicken and topped with fluffy biscuits, perfect for chilly evenings.
Ingredients
Scale
- 3 cups cooked shredded chicken
- 2 (10.5 oz) cans cream of chicken soup
- 3 cups frozen vegetables (like peas, carrots, 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.
- Spray a 13×9-inch baking dish with nonstick spray.
- Combine the 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 mixture into the prepared baking dish, spreading it out evenly.
- Cut each biscuit into quarters and place the pieces in a large bowl.
- Drizzle the melted butter over the biscuit pieces and toss to coat.
- Bake the biscuit pieces on a lightly greased baking sheet for about 5-7 minutes, until they start to turn golden.
- Top the chicken mixture with the biscuit pieces, spreading them out evenly.
- Bake, uncovered, for 20 to 25 minutes, or until bubbly and the biscuits are golden brown on top.
- Let cool until it’s safe to eat, then serve and enjoy!
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to keep the biscuit topping crispy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 900mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg