Description
This Chicken Pot Pie with Biscuits is the ultimate comfort food, combining a creamy, savory chicken filling with golden, buttery biscuits. Made with tender shredded chicken, mixed vegetables, and two kinds of cheese, this easy, budget-friendly dish is perfect for busy weeknights. Using canned biscuits makes it even quicker to prepare, delivering a hearty meal the whole family will love in just 35 minutes!
Ingredients
- 3 cups cooked shredded chicken
- 2 (10.5-ounce) cans of cream of chicken soup
- 3 cups frozen vegetables
- 2 teaspoons minced garlic
- ½ teaspoon ground black pepper
- 1 cup shredded mild cheddar cheese
- 1 cup shredded mozzarella cheese
- 16 canned biscuits
- 2 tablespoons melted butter
Instructions
- Preheat the Oven: Preheat to 375°F (190°C) and grease a 13×9-inch baking dish.
- Make the Chicken Mixture: In a large bowl, mix shredded chicken, cream of chicken soup, frozen vegetables, garlic, black pepper, and both cheeses until well combined.
- Transfer to Baking Dish: Spread the mixture evenly in the prepared baking dish.
- Prepare the Biscuits: Cut each biscuit into quarters, place in a bowl, drizzle with melted butter, and toss to coat.
- Partially Bake the Biscuits: Arrange biscuits on a greased baking sheet and bake for 5-7 minutes until slightly golden.
- Assemble the Dish: Remove biscuits from the oven and place them on top of the chicken mixture.
- Final Bake: Bake uncovered for 20-25 minutes until the biscuits are golden brown and the filling is bubbly.
- Cool & Serve: Let the dish cool slightly before serving.
Notes
- Rotisserie Chicken: Save time by using pre-cooked rotisserie chicken.
- Creamy Addition: Stir in sour cream or cream cheese for extra richness.
- Cheese Variations: Try swapping cheddar for gouda or pepper jack for a spicy twist.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
