Description
A heartwarming Chicken Pot Pie with a creamy filling and buttery, golden biscuits on top, perfect for family gatherings and cozy nights in.
Ingredients
Scale
- 3 cups cooked shredded chicken
- 2 (10.5 oz) cans cream of chicken soup
- 3 cups frozen vegetables
- 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 to prevent sticking.
- Combine the cooked shredded chicken, cream of chicken soup, frozen vegetables, minced garlic, and both shredded cheeses in a large bowl. Mix until everything is well combined.
- Pour the creamy chicken mixture into the prepared baking dish, spreading it evenly.
- Cut each biscuit into quarters and place them in a separate bowl.
- Drizzle the melted butter over the quartered biscuits and toss them gently to coat.
- Bake the biscuits on a lightly greased baking sheet for about 5-7 minutes until they are just starting to turn golden.
- Top the chicken mixture with the buttered biscuits, arranging them evenly.
- Bake the entire dish, uncovered, for 20 to 25 minutes, or until the biscuits are beautifully golden and the filling is bubbling.
- Let it cool for a few minutes before serving.
- Serve up generous portions and enjoy the warmth and joy this dish brings!
Notes
Make-Ahead Magic: Prepare the filling in advance and store it in the fridge for up to 24 hours. Add the biscuits right before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the dish
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 60mg