Description
A warm and creamy Chicken Pot Pie with fluffy 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 (mix of your choice)
- 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).
- Spray a 13×9-inch baking dish with nonstick spray.
- Combine the shredded chicken, cream of chicken soup, frozen vegetables, minced garlic, and both shredded cheeses in a large bowl.
- Pour the chicken mixture into your prepared baking dish.
- Cut each biscuit into quarters and place in a large bowl.
- Drizzle the quartered biscuits with melted butter and toss gently.
- Bake the biscuits on a lightly greased baking sheet for 5-7 minutes.
- Top the chicken mixture with the biscuit pieces, arranging them evenly.
- Bake for 20 to 25 minutes, or until biscuits are golden and filling is bubbly.
- Let it cool before serving.
- Enjoy your cozy flavors of home!
Notes
Feel free to customize with your favorite veggies or swap out cheeses.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg