Description
This comforting Chicken Pot Pie with Biscuits combines shredded chicken, creamy soup, mixed vegetables, and cheese topped with golden, buttery biscuit pieces. It’s an easy, hearty casserole baked to perfection, perfect for a 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 and ensure easy cleanup.
- Make the Chicken Mixture: In a large bowl, combine the cooked shredded chicken, cream of chicken soup, frozen vegetables, minced garlic, ground black pepper, shredded cheddar cheese, and shredded mozzarella cheese. Mix well until all ingredients are evenly incorporated.
- Transfer to Baking Dish: Spread the prepared chicken mixture evenly into the greased baking dish, making a uniform layer for the biscuit topping.
- Prepare the Biscuits: Cut each canned biscuit into quarters. Place the biscuit pieces in a bowl, drizzle them with melted butter, and toss gently to ensure each piece is coated for a richer flavor and crispier texture.
- Partially Bake the Biscuits: Arrange the butter-coated biscuit pieces on a greased baking sheet. Bake them in the preheated oven for 5-7 minutes until they turn slightly golden and begin to set.
- Assemble the Dish: Remove the biscuit pieces from the oven and carefully place them on top of the chicken mixture, covering it evenly with the biscuit topping.
- Final Bake: Return the assembled dish to the oven and bake uncovered for 20-25 minutes until the biscuits are golden brown and the filling is bubbling hot.
- Cool & Serve: Allow the chicken pot pie to cool slightly out of the oven before serving to let the filling set and avoid burns.
Notes
- You can substitute fresh vegetables for frozen if preferred, but adjust cooking time accordingly.
- Use your favorite canned biscuits brand; flaky biscuit dough works best.
- For extra flavor, add herbs like thyme or parsley to the chicken mixture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
