Description
A heartwarming Chicken Pot Pie filled with creamy chicken, veggies, and topped with golden, flaky biscuits. Perfect for chilly evenings!
Ingredients
Scale
- 3 cups cooked shredded chicken
- 2 (10.5 oz) cans 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)
Instructions
- Preheat your oven to 375°F.
- Spray a 13×9-inch baking dish with nonstick spray.
- Combine the cooked shredded chicken, cream of chicken soup, frozen vegetables, minced garlic, and shredded cheeses in a large bowl. Mix until well combined.
- Pour the mixture into the prepared baking dish, spreading it evenly.
- Cut each biscuit into quarters and place them in a large bowl.
- Drizzle the melted butter over the biscuit quarters and toss until coated.
- Bake the biscuit pieces on a greased baking sheet for about 5-7 minutes until golden.
- Top the chicken mixture in the baking dish with the buttery biscuit pieces.
- Bake uncovered for 20 to 25 minutes until the biscuits are golden and the filling is bubbling.
- Allow to cool for a few minutes, then serve and enjoy!
Notes
Make ahead by preparing the filling in advance and refrigerating it for up to a day. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 75mg