Description
A comforting chicken pot pie topped with fluffy biscuits, perfect for chilly evenings and family gatherings.
Ingredients
Scale
- 3 cups cooked shredded chicken
- 2 (10.5 oz) cans cream of chicken soup
- 3 cups frozen mixed vegetables (carrots, peas, 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 mixed vegetables, minced garlic, ground black pepper, and both cheeses in a large mixing bowl. Mix until combined.
- Pour the chicken mixture into the prepared baking dish, spreading evenly.
- Cut each biscuit into quarters, drizzle melted butter over them, and toss to coat.
- Bake the biscuit pieces on a greased baking sheet for about 5-7 minutes until golden.
- Top the chicken mixture with the baked biscuit pieces.
- Bake uncovered for 20-25 minutes, until bubbly and golden brown.
- Let cool slightly before serving.
Notes
Feel free to customize with your favorite vegetables or swap chicken for a vegetarian option like chickpeas.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 860mg
- Fat: 29g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg