Description
A comforting chicken pot pie topped with flaky biscuits, perfect for a cozy meal.
Ingredients
Scale
- 3 cups cooked shredded chicken
- 2 10.5oz cans of cream of chicken soup
- 3 cups frozen vegetables
- 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 melted butter
Instructions
- Preheat oven to 375°F.
- Spray a 13×9-inch baking dish with nonstick spray.
- In a large bowl, combine the chicken, cream of chicken soup, frozen vegetables, garlic, and shredded cheeses. Mix until combined.
- Pour the mixture into the baking dish.
- Cut each biscuit into quarters, then place in a large bowl.
- Drizzle with the melted butter, and toss.
- Bake the biscuits for about 5-7 minutes on a lightly greased baking sheet.
- Top the chicken mixture with the biscuits.
- Bake, uncovered, for 20 to 25 minutes.
- Let cool until it’s safe to eat.
- Serve & enjoy!
Notes
- Feel free to use leftover chicken or rotisserie chicken for convenience.
- For a healthier option, you can use low-fat cream of chicken soup.
- Customize the vegetables based on your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg