A comforting chicken pot pie topped with flaky biscuits, perfect for a cozy meal.
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Chicken Pot Pie with Biscuits
Description
A comforting chicken pot pie topped with flaky biscuits, perfect for a cozy meal.
Ingredients
Scale
- 3 cupscooked shredded chicken
- 210.5oz cans of cream of chicken soup
- 3 cupsfrozen vegetables
- 2 tspminced garlic
- 1/2 tspground black pepper
- 1 cupshredded mild cheddar cheese
- 1 cupshredded mozzarella cheese
- 16canned biscuits
- 2 tbspmelted 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.
Nutrition
- Calories: 450
- Sugar: 2g
- Fat: 25g
- Carbohydrates: 35g
- Protein: 25g
