Description
This Chicken Pot Pie with Biscuits is a comforting and hearty dish featuring shredded chicken and creamy vegetables baked under a layer of buttery biscuit quarters. It’s an easy-to-make casserole perfect for a family dinner, combining rich flavors of cheddar and mozzarella cheeses with savory cream of chicken soup and tender veggies in a warm, golden crust.
Ingredients
Scale
Chicken Mixture
- 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
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.
- Make the Chicken Mixture: In a large bowl, combine the cooked shredded chicken, cream of chicken soup, frozen vegetables, minced garlic, ground black pepper, cheddar cheese, and mozzarella cheese. Mix thoroughly until everything is evenly combined.
- Transfer to Baking Dish: Spread the prepared chicken mixture evenly into the greased baking dish, ensuring an even layer across the dish.
- Prepare the Biscuits: Cut each canned biscuit into quarters. Place the biscuit pieces into a bowl, drizzle with melted butter, and toss gently to coat all pieces evenly.
- Partially Bake the Biscuits: Arrange the buttered biscuit quarters on a separate greased baking sheet in a single layer. Bake for 5-7 minutes or until they are slightly golden but not fully baked.
- Assemble the Dish: Remove the biscuits from the oven and immediately place them evenly on top of the chicken mixture in the baking dish to form the crust.
- Final Bake: Return the assembled dish to the oven and bake uncovered for 20-25 minutes, or until the biscuit topping is golden brown and the filling is bubbly throughout.
- Cool & Serve: Allow the pot pie to cool slightly after removing from the oven to set before serving warm.
Notes
- You can use fresh vegetables instead of frozen; simply cook them slightly before mixing.
- For extra flavor, consider adding herbs like thyme or rosemary to the chicken mixture.
- If you prefer a crispier biscuit topping, brush with additional melted butter before the final bake.
- This recipe can be prepared ahead and refrigerated before baking; just add extra cooking time if baking from cold.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
