Cheesy Biscuit Chicken Pot Pie (Print Version)
# Ingredients:
→ For the Filling
01 -
2 cups chicken, cooked and shredded
02 -
1 can (10.5 oz) cream of chicken soup
03 -
2 cups mixed vegetables (carrots, peas, green beans, corn), thawed
04 -
1/2 cup cheddar cheese, shredded
05 -
Salt and pepper to taste
→ For the Biscuit Topping
06 -
1 cup Bisquick mix
07 -
1 1/2 cups milk
08 -
1/2 cup sour cream
09 -
1/4 cup butter, melted
10 -
1 garlic clove, minced
11 -
1/2 cup cheddar cheese, shredded
# Instructions:
01 -
Preheat your oven to 375°F (190°C)
02 -
In a large mixing bowl, combine the cooked chicken, cream of chicken soup, mixed vegetables, and half of the cheddar cheese. Season with salt and pepper
03 -
Spread the chicken mixture evenly in a greased 9×13 inch baking dish
04 -
In another bowl, mix together the milk, Bisquick mix, sour cream, melted butter, and minced garlic until smooth
05 -
Pour the biscuit mixture over the chicken layer, spreading it out evenly. Sprinkle the remaining cheddar cheese over the top
06 -
Bake in the preheated oven for 30-35 minutes, or until the biscuit topping is golden brown and the casserole is bubbly
07 -
Let it cool for a few minutes before serving
# Notes:
01 -
Can be assembled a day ahead and refrigerated before baking
02 -
Leftovers keep well for up to 3 days in the refrigerator
03 -
Freezes well for up to 2 months
04 -
Great with a side salad to balance the meal