Description
This Chicken Pot Pie with Biscuits is the perfect comfort meal. The juicy chicken and flavorful vegetables are enveloped in a creamy sauce and topped with tender, golden biscuits. Budget-friendly, easy, and fast—this is the ideal weeknight family dinner!
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Ingredients
- 3 cups cooked shredded chicken
- 2 cans (10.5 oz each) cream of chicken soup
- 3 cups frozen vegetables
- 2 teaspoons minced garlic
- 1/2 teaspoon ground black pepper
- 1 cup shredded mild cheddar cheese
- 1 cup shredded mozzarella cheese
- 16 canned biscuits
- 2 tablespoons butter, melted
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Instructions
Preheat oven to 375°F (190°C).
Spray a 13×9-inch baking dish with nonstick spray.
In a large bowl, combine shredded chicken, cream of chicken soup, frozen vegetables, minced garlic, black pepper, cheddar cheese, and mozzarella cheese. Mix until well combined.
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Pour the chicken mixture into the prepared baking dish and spread evenly.
Open the can of biscuits and cut each biscuit into quarters. Place the pieces in a large bowl.
Drizzle the melted butter over the biscuit pieces and toss gently to coat.
Arrange the buttered biscuit pieces in a single layer on a lightly greased baking sheet and pre-bake for 5–7 minutes, just until they start to puff.
Remove from oven and place the biscuit pieces on top of the chicken mixture.
Bake, uncovered, for 20–25 minutes, or until the biscuits are golden brown and the filling is hot and bubbly.
Let cool slightly before serving. Enjoy warm!
Notes
You can use rotisserie chicken to save time.
Frozen vegetable mix usually includes peas, carrots, corn, and green beans—perfect for this recipe.
Feel free to use homemade biscuits if you prefer.
Add fresh herbs like parsley or thyme for extra flavor.
Store leftovers covered in the refrigerator for up to 3 days.
[the_ad id="4669"]Nutrition
- Serving Size: 1 serving
- Calories: 540 kcal
- Sugar: 3 g
- Sodium: 1230 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 95 mg