Description
A comforting chicken pot pie filled with tender chicken, creamy sauce, and topped with fluffy biscuits, perfect for family gatherings.
Ingredients
Scale
- 3 cups cooked shredded chicken
- 2 (10.5 oz) cans cream of chicken soup
- 3 cups frozen mixed 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 butter (melted)
Instructions
- Preheat your oven to 375°F (190°C) and grease a 13×9-inch baking dish.
- In a large mixing bowl, combine shredded chicken, cream of chicken soup, frozen vegetables, garlic, and black pepper. Stir in cheddar and mozzarella.
- Pour the filling into the greased baking dish.
- Cut each biscuit into quarters, toss with melted butter, and arrange on a greased baking sheet. Bake for 5-7 minutes until golden brown.
- Scatter the biscuits over the top of the chicken mixture in the baking dish and bake for 20-25 minutes until the filling is bubbling and the biscuits are golden.
- Allow to cool for a few minutes before serving.
Notes
Mix in herbs like thyme or rosemary for added flavor. For a gluten-free version, use gluten-free flour for the biscuits.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 100mg