Description
A comforting and hearty Chicken Pot Pie made easy with a creamy chicken and vegetable filling topped with tender, buttery biscuit pieces. This one-dish meal comes together quickly and bakes to a golden finish, perfect for a satisfying family dinner.
Ingredients
Scale
Chicken Mixture
- 3 cups cooked shredded chicken
- 2 (10.5-ounce) cans 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
Biscuit Topping
- 16 canned biscuits
- 2 tablespoons melted butter
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a 13×9-inch baking dish to prevent sticking.
- Make the Chicken Mixture: In a large bowl, thoroughly combine the shredded chicken, cream of chicken soup, frozen vegetables, minced garlic, ground black pepper, cheddar cheese, and mozzarella cheese until evenly mixed.
- Transfer to Baking Dish: Spread the prepared chicken mixture evenly into the greased baking dish, creating a smooth layer.
- Prepare the Biscuits: Cut each biscuit into quarters. Place the biscuit pieces into a bowl, drizzle with melted butter, and toss well to coat them evenly with butter.
- Partially Bake the Biscuits: Arrange the butter-coated biscuit pieces on a greased baking sheet in a single layer. Bake in the oven for 5-7 minutes until they start to turn slightly golden.
- Assemble the Dish: Remove the partially baked biscuits from the oven and carefully place them on top of the chicken and vegetable filling in the baking dish, covering the surface evenly.
- Final Bake: Return the baking dish to the oven and bake uncovered for an additional 20-25 minutes until the biscuit topping is golden brown and the filling is bubbly and hot.
- Cool & Serve: Allow the pot pie to cool slightly for a few minutes before serving to let the filling set and to prevent burns.
Notes
- You can substitute the frozen vegetables with fresh ones if preferred, adjusting cooking time accordingly.
- For a lower-fat option, use reduced-fat cheese and light cream of chicken soup.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
- If desired, add herbs like thyme or parsley to the filling for extra flavor.
