Chicken Pot Pie with Biscuits
Enjoy the classic combination of chicken pot pie with buttery biscuits in this hearty and satisfying meal. Creamy chicken filling meets flaky biscuits for the ultimate comfort dish.
Ingredients
Chicken Pot Pie with Biscuits
- 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
Instructions
- Preheat the oven to 350°F. Spray a 9 x 13 baking dish with non-stick cooking spray.
- Combine chicken, cream of chicken soup, sour cream, cheddar cheese, vegetables, garlic, salt, pepper, onion powder, and garlic powder in the baking dish. Mix well.
- Divide biscuits into smaller pieces and place on top of the chicken mixture. Brush with melted butter.
- Cover with foil and bake for 20 minutes. Remove foil and bake an additional 20-25 minutes until biscuits are golden.
- Let it rest for 5 minutes before serving. Enjoy the comforting Chicken Pot Pie with Biscuits.
Notes
Feel free to add herbs like thyme or rosemary for extra flavor.