Chicken Pot Pie with Biscuits (Print Version)
Juicy chicken and vegetables baked in a creamy sauce and topped with golden biscuits for easy family comfort.
# Ingredients:
→ Main Ingredients
01 -
3 cups cooked shredded chicken
02 -
2 cans (10.5 oz each) cream of chicken soup
03 -
3 cups frozen vegetables
04 -
2 tsp minced garlic
05 -
1/2 tsp ground black pepper
06 -
1 cup shredded mild cheddar cheese
07 -
1 cup shredded mozzarella cheese
08 -
16 canned biscuits
09 -
2 tbsp melted butter
# Steps:
01 -
Preheat oven to 375°F.
02 -
Spray a 13x9-inch baking dish with nonstick spray.
03 -
In a large bowl, combine the shredded chicken, cream of chicken soup, frozen vegetables, minced garlic, black pepper, cheddar cheese, and mozzarella cheese. Mix until well combined.
04 -
Pour the chicken and vegetable mixture into the prepared baking dish.
05 -
Cut each biscuit into quarters and place them in a large bowl. Drizzle with melted butter and toss to coat.
06 -
Bake the biscuit pieces on a lightly greased baking sheet for about 5 to 7 minutes.
07 -
Top the chicken and vegetable mixture with the partially baked biscuits.
08 -
Bake the assembled dish, uncovered, for 20 to 25 minutes until the biscuits are golden brown and the mixture is bubbly.
09 -
Let the dish cool for a few minutes until it's at a safe temperature to eat. Serve and enjoy!
# Helpful Notes:
01 -
For a crispier topping, brush additional melted butter onto the biscuits before the final bake.