5 Ingredient Chicken Pot Pie With Biscuits!!
Imagine a warm, creamy filling of shredded chicken, mixed vegetables, and a luscious sauce, all nestled beneath a blanket of buttery, baked biscuits. This chicken pot pie brings together the essence of traditional pot pie in a straightforward and quick-to-make format. Perfect for those busy days when you crave homemade comfort without spending hours in the kitchen.
Ingredients
Instructions
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Preheat the Oven:
Preheat your oven to 375°F (190°C). Grease a 13x9-inch baking dish with nonstick spray.
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Prepare the Filling:
In a large bowl, combine the shredded rotisserie chicken, cream of chicken soup, frozen mixed vegetables, and shredded cheddar cheese. Mix well until all ingredients are evenly combined.
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Prepare the Biscuits:
Open the cans of refrigerated biscuit dough and separate the biscuits. Place them on a baking sheet and bake for 5-7 minutes until they start to puff up but are not fully cooked.
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Assemble the Pot Pie:
Pour the chicken and vegetable mixture into the greased baking dish, spreading it out evenly.
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Top with Biscuits:
Arrange the partially baked biscuits on top of the chicken mixture in a single layer, covering as much of the surface as possible.
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Bake the Pot Pie:
Bake uncovered in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and cooked through, and the filling is hot and bubbly.
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Serve:
Remove from the oven and let cool for a few minutes before serving. Enjoy your delicious and comforting chicken pot pie with biscuits!
Note
- For fluffier biscuits, handle the dough minimally. Overmixing can result in tougher biscuits.
- Customize the pot pie by using your favorite vegetables or what you have on hand. Fresh vegetables can be sautéed briefly before adding to the filling for added flavor.
- A dash of garlic powder, dried herbs like thyme or rosemary, or a squeeze of lemon juice can elevate the flavors.
- Ensure the biscuits are placed close together on top of the filling to create a cohesive crust that covers the pot pie evenly.
