Chicken Pot Pie with Biscuits
With just a handful of ingredients and a few minutes of prep, this Chicken Pot Pie with Biscuits is always a family favorite. Perfect for busy weeknights, it's ready in just 30 minutes!
Servings: 4 servings
- 2 cups cooked chicken or rotisserie chicken (cubed or shredded)
- 3 cans cream of chicken soup (10 oz each)
- 1 cup sour cream
- 1 cup cheddar cheese
- 1 teaspoon minced garlic
- 1/4 cup milk
- 2 1/2 cups frozen vegetables (peas and carrots, corn, or any other favorite)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons butter melted
- 12 ounces refrigerated biscuits
Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with non-stick cooking spray.
In prepared baking dish, add cooked chicken, chicken soup, sour cream, cheddar cheese, frozen vegetables, minced garlic, salt, pepper, onion powder, and garlic powder. Mix well and evenly spread mixture.
Remove biscuits out of the tube. Pull each biscuit into 2 halves. Cut each half into halves. Cut each of the halves into 3 pieces. Push each piece of biscuit into the pot pie mixture leaving just a little space between each piece so you can see the mixture. (NOTE: The whole can won't fit. You will have 3-4 left over. Bake them separately or just toss.)
Brush the melted butter onto each biscuit piece.
Cover the baking dish with foil and place in the oven. Bake for 20 minutes covered. Remove foil and bake another 20 -25 minutes uncovered until biscuits are fully cooked and golden brown.
Let sit for 5 minutes before serving. Enjoy.
Calories: 689kcal | Carbohydrates: 37g | Protein: 29g | Fat: 49g | Saturated Fat: 19g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 2265mg | Potassium: 598mg | Fiber: 5g | Sugar: 4g | Vitamin A: 7196IU | Vitamin C: 14mg | Calcium: 352mg | Iron: 4mg