Description
Chicken Pot Pie with Biscuits is a comforting casserole featuring shredded chicken, creamy vegetables, and cheesy goodness, topped with golden canned biscuits for a quick and easy family meal.
Ingredients
- 3 cups cooked shredded chicken
- 2 (10.5 oz) cans cream of chicken soup
- 3 cups frozen vegetables
- 2 tsp minced garlic
- 1/2 tsp ground black pepper
- 1 cup shredded mild cheddar cheese
- 1 cup shredded mozzarella cheese
- 16 canned biscuits
- 2 tbsp butter, melted
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine shredded chicken, cream of chicken soup, frozen vegetables, minced garlic, black pepper, cheddar cheese, and mozzarella cheese.
- Transfer mixture to a greased 9×13 baking dish.
- Place canned biscuits evenly on top of the chicken mixture.
- Brush melted butter over the biscuits.
- Bake for 20–25 minutes, or until biscuits are golden brown and filling is bubbly.
- Serve warm and enjoy!
Notes
- You can substitute any combination of frozen vegetables based on preference.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven.
- Optional: add a sprinkle of fresh parsley for garnish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American