Description
A comforting and creamy Chicken Pot Pie topped with fluffy biscuits, perfect for cozy 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 teaspoons minced garlic
- ½ teaspoon ground black pepper
- 1 cup shredded mild cheddar cheese
- 1 cup shredded mozzarella cheese
- 16 canned biscuits (or frozen biscuits if preferred)
- 2 tablespoons butter, melted
Instructions
- Preheat your oven to 375°F (190°C) and spray a 13×9-inch baking dish with nonstick spray.
- In a mixing bowl, combine shredded chicken, cream of chicken soup, frozen vegetables, minced garlic, and shredded cheeses. Mix until well combined.
- Pour the chicken mixture into the prepared baking dish and spread evenly.
- Cut each biscuit into quarters and toss with melted butter. Bake on a lightly greased baking sheet for 5-7 minutes.
- Once biscuits are lightly golden, place them on top of the chicken mixture. Bake uncovered for 20-25 minutes or until bubbly and the biscuits are golden.
- Let cool for a few moments before serving.
Notes
Consider using rotisserie chicken for quicker prep. Leftovers can be stored in an airtight container for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg
Keywords: chicken pot pie, comfort food, easy weeknight dinner, family meals