Description
A comforting and hearty Chicken Pot Pie with a twist – topped with flaky biscuits instead of traditional pie crust. This easy-to-make dish is perfect for a cozy family dinner.
Ingredients
Scale
For the Chicken Filling:
- 3 cups cooked shredded chicken
- 2 10.5oz cans cream of chicken soup
- 3 cups frozen vegetables
- 2 tsp minced garlic
- 1/2 tsp ground black pepper
- 1 cup shredded mild cheddar cheese
- 1 cup shredded mozzarella cheese
For the Biscuit Topping:
- 16 canned biscuits
- 2 tbsp butter, melted
Instructions
- Preheat oven to 375°F.
- In a large bowl, combine the chicken, cream of chicken soup, frozen vegetables, garlic, and shredded cheeses.
- Pour the mixture into the prepared baking dish.
- Cut each biscuit into quarters and place in a large bowl.
- Bake the biscuits for 5-7 minutes on a lightly greased baking sheet.
- Top the chicken mixture with the baked biscuits.
- Bake, uncovered, for 20-25 minutes.
- Allow to cool slightly before serving.
- Serve and enjoy!
Spray a 13×9-inch baking dish with nonstick spray.
Mix until well combined.
Drizzle with melted butter, and toss to coat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
Keywords: Chicken Pot Pie, Biscuit Topping, Comfort Food, Family Dinner
