Description
Indulge in the ultimate comfort food with this Chicken Pot Pie with Biscuits, a dish that perfectly combines creamy chicken filling and fluffy biscuit topping. This recipe is a family favorite, ideal for cozy dinners or impressing guests. With tender shredded chicken, colorful vegetables, and a rich sauce, every bite is bursting with flavor. Plus, it’s quick to prepare—ready in just about 35 minutes! Whether you’re looking for a hearty meal on a chilly evening or a simple weeknight dinner, this pot pie delivers warmth and satisfaction that everyone will love.
Ingredients
Scale
- 3 cups cooked shredded chicken
- 2 cans (10.5 oz each) cream of chicken soup
- 3 cups frozen mixed vegetables
- 1 cup shredded mild cheddar cheese
- 1 cup shredded mozzarella cheese
- 16 canned biscuits
- 2 tbsp melted butter
Instructions
- Preheat your oven to 375°F.
- Spray a 13×9-inch baking dish with nonstick spray.
- In a large bowl, combine the cooked chicken, cream of chicken soup, frozen vegetables, and both cheeses.
- Mix thoroughly until well combined.
- Pour the mixture into the prepared baking dish.
- Cut each biscuit into quarters and add to a bowl with melted butter; toss to coat.
- Bake the biscuits on a greased baking sheet for 5-7 minutes until golden brown.
- Top the chicken mixture with pre-baked biscuits and bake uncovered for an additional 20-25 minutes until bubbly.
- Let it cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 3g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg