Savory, delectable, and of course simple to cook are all qualities of the best chicken pot pie recipes. Everything you love about traditional chicken pot pie has been transformed into an irresistibly simple bubble-up bake that only needs 15 minutes to prepare before baking. A few cans of cream of chicken soup and some frozen vegetables are all you need to complete this fantastic transformation! Layers biscuits that are flaky and some rotisserie chicken leftovers. Everyone at the table will adore the delicate chicken, savory dumplings, and delectably creamy sauce, but you’ll especially love how quickly you can prepare this incredible homemade biscuit pot pie—it only takes 40 minutes from start to finish.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients:
- 3 cups shredded deli rotisserie chicken
- 2 cans of cream of chicken soup with herbs (10 1/2 oz each)
- 3 cups frozen vegetables
- 2 cups shredded cheese blend (8 oz)
- 1 can of refrigerated Biscuits (8 Count)
- 2 tbsp butter, melted
Instructions:
- Oven should be heated to 375 degrees Fahrenheit. Spray a 3-quart glass baking dish measuring 13 by 9 inches with cooking spray sparingly.
- Combine 2 cans of cream of chicken soup with herbs (10 1/2 oz each) and 3 cups of shredded, deli-rotisserie chicken (from a 2-lb chicken) in a big bowl. Add 2 cups of shredded Colby-Monterey Jack cheese (8 oz) and 3 cups of frozen veggies before combining. Spread evenly in the baking dish after pouring.
- Make 8 biscuits from 1 can (16.3 oz) of biscuits. Place the quartered biscuits in a medium bowl. Add two tablespoons of melted butter and mix to combine. Over the chicken mixture, distribute the biscuit pieces equally.
- Bake for 20 to 22 minutes, or until the center of the casserole is bubbling and the biscuit pieces are well done.
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