Can I use rotisserie chicken?

Yes. Rotisserie chicken works very well in this Chicken Pot Pie with Biscuits. Remove the skin and bones, then shred enough meat to measure 3 cups. A mixture of white and dark meat gives the filling extra flavor and moisture. Because rotisserie chicken, canned soup, and cheese can contain plenty of sodium, taste the filling before adding salt.

Why are my biscuits doughy underneath?

The biscuits may stay doughy if they are crowded together, placed over a very cold filling, or removed from the oven too early. Prebake the quartered biscuit pieces for 5 to 7 minutes, then arrange them evenly over the filling. If the tops brown too quickly, loosely cover the casserole with foil and continue baking until the biscuit centers are fully cooked.

Can I prepare this casserole ahead of time?

Yes. Prepare the chicken filling, spread it in the baking dish, cover it, and refrigerate it for up to 1 day. Do not add the biscuits until you are ready to bake. Let the dish sit at room temperature while the oven preheats, then prebake the biscuit pieces and arrange them over the filling. A chilled casserole may need a few additional minutes in the oven.

Chicken Pot Pie with Biscuits: Amazing 35-Minute Dinner

Name: Chicken Pot Pie with Biscuits
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Southern American
Ingredients: 3 cups cooked shredded chicken; 2 cans cream of chicken soup, 10.5 ounces each; 3 cups frozen mixed vegetables; 2 teaspoons minced garlic; 1/2 teaspoon ground black pepper; 1 cup shredded mild cheddar cheese; 1 cup shredded mozzarella cheese; 16 refrigerated canned biscuits; 2 tablespoons butter, melted; Nonstick cooking spray

Description

A quick and creamy Chicken Pot Pie with Biscuits filled with shredded chicken, mixed vegetables, garlic, cheddar, and mozzarella, then topped with buttery golden biscuit pieces. This easy Southern-inspired casserole makes a comforting family dinner in only 35 minutes.

Ingredients

3 cups cooked shredded chicken
2 cans cream of chicken soup, 10.5 ounces each
3 cups frozen mixed vegetables
2 teaspoons minced garlic
1/2 teaspoon ground black pepper
1 cup shredded mild cheddar cheese
1 cup shredded mozzarella cheese
16 refrigerated canned biscuits
2 tablespoons butter, melted
Nonstick cooking spray

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Instructions

Preheat the oven to 375°F.
Lightly coat a 13-by-9-inch baking dish with nonstick cooking spray.
Place the shredded chicken, cream of chicken soup, frozen vegetables, minced garlic, black pepper, cheddar cheese, and mozzarella cheese in a large bowl.
Stir until the chicken and vegetables are evenly coated with the creamy mixture.
Spread the chicken mixture evenly in the prepared baking dish.
Separate the refrigerated biscuits and cut each biscuit into four pieces.
Place the biscuit pieces in a clean bowl, drizzle them with the melted butter, and toss gently to coat.
Arrange the biscuit pieces on a lightly greased baking sheet.
Bake the biscuit pieces for 5 to 7 minutes, until they begin to puff but remain only partially baked.
Remove the biscuit pieces from the oven and arrange them evenly over the chicken filling.
Bake the casserole uncovered for 20 to 25 minutes, until the filling bubbles and the biscuits turn golden brown and cook through.
Remove the casserole from the oven and let it rest for 5 to 10 minutes before serving.

Notes

Use rotisserie chicken or leftover cooked chicken for quick preparation.
Add the frozen vegetables without thawing them first to prevent a watery filling.
Prebake the biscuit pieces so the bottoms cook properly over the creamy filling.
Spread the biscuit pieces evenly instead of piling them in the center.
Loosely cover the casserole with foil if the biscuit tops brown before the centers finish cooking.
Taste the filling before adding salt because the soup and cheese already contain significant sodium.
Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Reheat leftovers in a 350°F oven for the best biscuit texture.
Nutrition values are estimated per serving.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Baking
Cuisine: Southern American

Nutrition

Serving Size: 1/6 of casserole
Calories: 742
Sugar: 9
Sodium: 2130
Fat: 39
Saturated Fat: 18
Unsaturated Fat: 18
Trans Fat: 1
Carbohydrates: 63
Fiber: 5
Protein: 38
Cholesterol: 118