Description
Creamy Chicken Pot Pie Biscuits baked with tender chicken, vegetables, and golden biscuit topping.
Ingredients
Scale
- 3 cups cooked shredded chicken
- 2 cans cream of chicken soup
- 3 cups mixed frozen vegetables
- 2 teaspoons minced garlic
- 1/2 teaspoon ground black pepper
- 1 cup shredded mozzarella cheese
- 1 cup grated mild cheddar cheese
- 16 canned biscuits
- 2 tablespoons melted butter
Instructions
- Preheat oven to 375°F and grease a 13×9-inch baking dish
- Mix chicken, soup, vegetables, garlic, pepper, and cheeses in a bowl
- Spread mixture evenly into prepared baking dish
- Cut biscuits into quarters and toss with melted butter
- Arrange biscuit pieces evenly over chicken mixture
- Bake uncovered for 20 to 25 minutes until biscuits are golden and filling bubbles
- Let cool slightly before serving
Notes
- Use rotisserie chicken for faster prep
- Do not thaw frozen vegetables before mixing
- Add extra butter on biscuits for deeper color
- Prep Time: 16 minutes
- Cook Time: 34 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 95 mg