Description
This Chicken Pot Pie with Biscuits is a comforting and hearty casserole that combines tender shredded chicken, creamy soup, mixed vegetables, and a blend of cheeses, all topped with buttery baked canned biscuits. It’s a quick and easy meal perfect for family dinners, taking just 35 minutes to prepare and bake, delivering a warm and satisfying dish with a golden biscuit crust.
Ingredients
Scale
Filling Ingredients
- 3 cups cooked shredded chicken
- 2 (10.5-ounce) 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
Biscuit Topping
- 16 canned biscuits
- 2 tablespoons melted butter
Instructions
- Preheat the Oven: Start by preheating your oven to 375°F (190°C). Grease a 13×9-inch baking dish thoroughly to prevent sticking and ensure easy cleanup.
- Make the Chicken Mixture: In a large mixing bowl, combine the cooked shredded chicken, cream of chicken soup, frozen vegetables, minced garlic, ground black pepper, shredded mild cheddar cheese, and shredded mozzarella cheese. Mix everything well until the ingredients are evenly incorporated.
- Transfer to Baking Dish: Spread the chicken and vegetable mixture evenly into the prepared baking dish, creating a flat and uniform layer to bake evenly.
- Prepare the Biscuits: Take the canned biscuits and cut each biscuit into quarters. Place the biscuit pieces into a bowl, drizzle the melted butter over them, and toss gently to coat all sides with butter for a rich flavor.
- Partially Bake the Biscuits: Arrange the butter-coated biscuit pieces on a greased baking sheet in a single layer. Bake them for 5-7 minutes in the oven until they become slightly golden and start to firm up.
- Assemble the Dish: Carefully remove the partially baked biscuits from the oven and spread them evenly on top of the chicken mixture in the baking dish to form a biscuit crust.
- Final Bake: Bake the assembled dish uncovered in the oven for 20-25 minutes until the biscuit topping turns golden brown and the filling beneath is hot and bubbly, ensuring everything is cooked through.
Notes
- For a crispier biscuit topping, you can brush them again with melted butter before the final bake.
- You can substitute frozen mixed vegetables with fresh vegetables if preferred.
- If you want a thicker filling, reduce the amount of cream of chicken soup or add a tablespoon of flour to the chicken mixture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
