Description
This comforting Chicken Pot Pie with Biscuits combines tender shredded chicken, creamy soup, and mixed vegetables topped with buttery, golden-brown biscuits. A quick and easy one-dish meal perfect for a family dinner in under 40 minutes.
Ingredients
Scale
Filling
- 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
Biscuits Topping
- 16 canned biscuits
- 2 tablespoons melted butter
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a 13×9-inch baking dish to prepare it for the filling.
- Make the Chicken Mixture: In a large bowl, combine the shredded chicken, cream of chicken soup, frozen vegetables, minced garlic, ground black pepper, shredded cheddar cheese, and shredded mozzarella cheese. Stir everything together until thoroughly mixed.
- Transfer to Baking Dish: Spread the seasoned chicken and vegetable mixture evenly into the prepared baking dish, creating a uniform layer.
- Prepare the Biscuits: Cut each canned biscuit into quarters. Place the biscuit pieces in a bowl, drizzle with melted butter, and toss them gently to coat each piece evenly.
- Partially Bake the Biscuits: Arrange the buttered biscuit pieces on a greased baking sheet and bake in the preheated oven for 5-7 minutes, or until they turn slightly golden on the edges.
- Assemble the Dish: Remove the partially baked biscuits from the oven and carefully place them on top of the chicken mixture in the baking dish, covering the filling evenly.
- Final Bake: Return the assembled pot pie to the oven and bake uncovered for 20-25 minutes, until the biscuit topping is golden brown and the filling is bubbling hot.
- Cool & Serve: Allow the dish to cool slightly after baking to set before serving. Enjoy your warm, hearty Chicken Pot Pie with biscuits!
Notes
- You can substitute the frozen vegetables with fresh mixed vegetables if preferred, but adjust cooking time accordingly.
- For a spicier kick, add red pepper flakes or cayenne pepper to the filling mixture.
- If you want a fluffier biscuit topping, bake biscuits fully separate and add on top just before serving, though partial baking before topping helps them set better.
- Use low-sodium cream of chicken soup to reduce sodium content.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
