Description
Cozy up with this Chicken Pot Pie with Buttery Biscuits, the ultimate comfort food! Creamy chicken, colorful veggies, and golden, flaky biscuits come together in this crowd-pleasing dish that’s perfect for family dinners or chilly evenings. Every bite is like a warm hug on your plate.
Ingredients
For the Filling
- 3 cups cooked, shredded chicken
- 2 (10.5 oz) cans cream of chicken soup
- 3 cups frozen mixed vegetables
- 2 teaspoons minced garlic
- ½ teaspoon ground black pepper
- 1 cup shredded mild cheddar cheese
- 1 cup shredded mozzarella cheese
For the Biscuits
- 16 canned biscuits
- 2 tablespoons butter, melted
Instructions
- Preheat Oven
- Preheat your oven to 375°F and grease a 13×9-inch baking dish with nonstick spray.
- Prepare the Filling
- In a large mixing bowl, combine shredded chicken, cream of chicken soup, frozen vegetables, minced garlic, black pepper, cheddar cheese, and mozzarella cheese. Stir until well combined.
- Assemble the Base
- Spread the chicken filling evenly into the prepared baking dish.
- Prepare the Biscuits
- Open the can of biscuits and cut each into quarters.
- Toss the biscuit pieces in a large bowl with melted butter, ensuring each piece is coated.
- Pre-Bake Biscuits
- Arrange the biscuit pieces on a lightly greased baking sheet and bake for 5–7 minutes, until they start to puff up but are not fully cooked.
- Add Biscuits to the Casserole
- Arrange the partially baked biscuits evenly over the chicken mixture in the baking dish.
- Bake the Pot Pie
- Bake uncovered for 20–25 minutes until the biscuits are golden brown and the filling is bubbling around the edges.
- Cool and Serve
- Let the casserole cool for a few minutes before serving. Scoop portions onto plates and enjoy the warm, cheesy goodness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American