Description
Chicken Pot Pie with Biscuits is a creamy comfort casserole made with shredded chicken, mixed vegetables, rich sauce, and topped with golden buttery biscuits.
Ingredients
Scale
- 3 cups cooked shredded chicken
- 2 (10.5 oz) cans cream of chicken soup
- 3 cups frozen mixed vegetables
- 2 teaspoons minced garlic
- 1/2 teaspoon ground black pepper
- 1 cup shredded mild cheddar cheese
- 1 cup shredded mozzarella cheese
- 16 canned biscuits
- 2 tablespoons butter, melted
Instructions
- Preheat oven to 375°F and spray a 13×9-inch baking dish with nonstick spray.
- In a large bowl combine shredded chicken, cream of chicken soup, frozen vegetables, garlic, black pepper, cheddar, and mozzarella. Mix well.
- Spread the mixture evenly into the prepared baking dish.
- Cut each biscuit into quarters and place into a bowl. Drizzle with melted butter and toss to coat.
- Place biscuit pieces on a lightly greased baking sheet and bake for 5–7 minutes until slightly firm but not fully cooked.
- Arrange the partially baked biscuits over the chicken mixture.
- Bake uncovered for 20–25 minutes until filling is bubbly and biscuits are golden brown.
- Let cool slightly before serving.
Notes
- Do not fully bake the biscuits before topping the casserole.
- Use rotisserie chicken for added flavor and convenience.
- Add dried thyme or poultry seasoning for extra depth.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg