Chicken Pot Pie with Biscuits
A delightful twist on a classic, combining comforting chicken pot pie flavors with a fluffy biscuit topping. Perfect for family gatherings or busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
- 3 cups cooked shredded chicken
- 2 (10.5 oz) cans cream of chicken soup
- 3 cups frozen mixed vegetables (like peas and carrots)
- 2 teaspoons minced garlic
- 1/2 teaspoon ground black pepper
- 1 cup shredded mild cheddar cheese
- 1 cup shredded mozzarella cheese
- 16 refrigerated canned biscuits
- 2 tablespoons butter, melted
Instructions
- Preheat your oven to 375°F (190°C).
- Spray a 13×9 inch baking dish with nonstick spray.
- Combine the cooked chicken, cream of chicken soup, frozen vegetables, minced garlic, and cheeses in a large bowl. Stir until creamy.
- Pour the chicken mixture into the prepared baking dish and spread evenly.
- Cut each biscuit into quarters and place in a bowl. Drizzle with melted butter and toss gently.
- Arrange the biscuit pieces on a greased baking sheet and bake for 5-7 minutes until puffed and golden.
- Place the biscuits over the chicken mixture.
- Return the dish to the oven and bake for 20-25 minutes until the biscuits are golden brown and filling is bubbly.
- Let the dish rest for a few minutes before serving.
Notes
Use leftovers for a quick meal. Don’t overbake the biscuits; watch for a light golden color.
Find it online: https://WWW.quickforkfix.com/chicken-pot-pie-with-biscuits/