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Chicken Pot Pie with Biscuits

A warm and comforting dish featuring tender chicken, creamy soup, and vegetables topped with fluffy biscuits, perfect for family dinners.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Chicken Mixture
  • 3 cups cooked shredded chicken Use rotisserie chicken for convenience.
  • 2 cans cream of chicken soup
  • 3 cups frozen vegetables Feel free to mix and match based on preference.
  • 2 tsp minced garlic
  • 1/2 tsp ground black pepper
  • 1 cup shredded mild cheddar cheese Can substitute with other cheeses.
  • 1 cup shredded mozzarella cheese Can substitute with other cheeses.
Biscuit Topping
  • 16 pieces canned biscuits Cut each biscuit into quarters.
  • 2 tbsp butter (melted) Drizzle over biscuit pieces.

Method
 

Preparation
  1. Preheat your oven to 375°F.
  2. Spray a 13x9-inch baking dish with nonstick spray.
  3. In a large bowl, combine the cooked shredded chicken, cream of chicken soup, frozen vegetables, minced garlic, and both cheeses. Mix until well combined.
  4. Pour the chicken mixture into the prepared baking dish.
  5. In a separate bowl, cut each biscuit into quarters and drizzle with melted butter, tossing to coat.
Baking
  1. Bake the biscuit pieces on a lightly greased baking sheet for about 5-7 minutes or just until they start to brown.
  2. Top the chicken mixture in the baking dish with the baked biscuit pieces.
  3. Bake the whole dish uncovered for 20 to 25 minutes, or until the biscuits are golden and the filling is bubbly.
  4. Let it cool for a few minutes until safe to eat. Serve and enjoy!

Notes

Best served warm. Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the unbaked mixture and biscuits separately.