Description
This Chicken Pot Pie with Biscuits is a comforting and hearty casserole featuring tender shredded chicken, creamy soup, mixed vegetables, and a cheesy blend topped with golden, buttery biscuits. Perfect for a family-friendly dinner, it combines convenience and flavor in a simple oven-baked dish.
Ingredients
Scale
Chicken Mixture
- 3 cups cooked shredded chicken
- 2 (10.5-ounce) cans cream of chicken soup
- 3 cups frozen vegetables (such as peas, carrots, corn, and green beans)
- 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 shredded chicken, cream of chicken soup, frozen vegetables, minced garlic, ground black pepper, shredded cheddar cheese, and shredded mozzarella cheese. Mix all ingredients thoroughly until well blended.
- Transfer to Baking Dish: Spread the prepared chicken mixture evenly in the greased 13×9-inch baking dish, creating a consistent layer for even baking.
- Prepare the Biscuits: Cut each canned biscuit into quarters, place all pieces in a separate bowl, drizzle with melted butter, and toss gently to coat each piece evenly with butter.
- Partially Bake the Biscuits: Arrange the butter-coated biscuit pieces on a greased baking sheet, spacing them apart, and bake in the preheated oven for 5-7 minutes or until they turn slightly golden but are not fully cooked.
- Assemble the Dish: Remove the biscuits from the oven and immediately place them atop the chicken mixture in the baking dish, covering the surface evenly.
- Final Bake: Return the assembled dish to the oven and bake uncovered for an additional 20-25 minutes until the biscuits are golden brown on top and the filling beneath is bubbly and heated through.
- Cool & Serve: Allow the pot pie to cool slightly after baking to set, then serve warm for a delicious and satisfying meal.
Notes
- You can substitute fresh vegetables for frozen if preferred; just chop and lightly steam them before mixing.
- For a lower sodium version, use reduced-sodium cream of chicken soup and unsalted butter.
- Canned biscuits may be replaced with homemade biscuit dough for a more rustic taste.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
