Description
There’s nothing quite like the nostalgic warmth of a homemade chicken pot pie. This easy version with buttery biscuits on top skips the fuss of pie crust while delivering all the creamy, hearty goodness you crave. Perfect for a cozy family dinner, this dish is sure to become a household favorite!
Ingredients
- 2 cups cooked, cubed or shredded chicken (rotisserie chicken works great!)
- 3 cans (10 oz each) cream of chicken soup
- 1 cup sour cream
- ¼ cup milk
- 1 cup cheddar cheese
- 1 teaspoon minced garlic
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 teaspoon onion powder
- 2 ½ cups frozen vegetables (peas, carrots, corn, or any mix you love)
- 12 ounces refrigerated biscuits
- 2 tablespoons melted butter
Instructions
- Preheat & Prep: Preheat your oven to 350°F and grease a 9×13 baking dish with non-stick spray.
- Mix & Spread: In the baking dish, combine chicken, soup, sour cream, milk, cheese, veggies, and seasonings. Stir well and spread evenly.
- Biscuit Prep: Separate each biscuit into two halves, then cut each half into three smaller pieces. Arrange them on top of the mixture, slightly spaced apart.
- Brush & Bake: Coat the biscuit pieces with melted butter. Cover with foil and bake for 20 minutes.
- Golden Perfection: Remove foil and bake for another 20-25 minutes, until biscuits are golden brown and fully cooked.
- Cool & Serve: Let sit for 5 minutes before serving. Enjoy your cozy homemade comfort food!
Notes
- For best results, use rotisserie chicken for extra flavor and convenience.
- Frozen vegetables work well, but if using fresh, sauté them first to soften.
- To prevent soggy biscuits, bake them separately and add them on top before serving.
- Leftovers? Store in an airtight container in the refrigerator for up to four days or freeze for up to three months.
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American