Creamy Chicken and Vegetable Pot Pie with Cheesy Biscuit Crust
This comforting pot pie features tender chicken, fresh vegetables, and a flaky, cheesy biscuit topping for a deliciously homey and satisfying meal.
Instructions
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1
Preheat oven to 350°F. In a large Dutch oven, combine the cooked chicken, frozen broccoli with cheese sauce, condensed soups, cubed potatoes, chicken broth, sour cream, and frozen peas. Bring the mixture to a boil, then transfer it to a greased 13x9-inch baking dish.
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2
In a medium bowl, stir together the biscuit/baking mix, shredded cheddar cheese, milk, and melted butter until a thick batter forms. Spoon the batter over the top of the chicken and vegetable mixture, spreading it evenly.
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3
Bake the pot pie, uncovered, for 40-45 minutes, or until the topping is golden brown and the filling is bubbly. Let the pot pie stand for 10 minutes before serving.
Nutrition Information
Per serving (based on 7 servings)
Nutrition information is automatically calculated and should be considered an estimate.
