Cheesy Chicken Pot Pie

This Cheesy Chicken Pot Pie is a classic comfort food casserole featuring tender chicken and mixed vegetables in a creamy sauce, topped with a flaky biscuit crust. It's an easy-to-make dish that's perfect for the whole family.

• Prep: 15 min
• Cook: 40 min
• Total: 55 min
• Servings: 12
• Cuisine: American
• Difficulty: Easy
• Cost: $1.98/serving

Dietary

• Low-Sugar
• High-Protein

Tags

• comfort food
• bake
• savory
• classic

Ingredients

• 4 chicken breasts (cooked, shredded, boneless, skinless)
• 1.5 cup carrot (thinly sliced)
• 1 cup pea (frozen)
• 3 potatoes (cooked, cut into bite-size pieces)
• 1.5 cup cheddar cheese (shredded)
• 21 ounce cream of chicken soup
• 1 cup chicken broth
• 0.5 cup milk
• 0.5 teaspoon salt (to taste)
• 0.25 teaspoon black pepper (to taste)
• 1.5 cup Bisquick biscuit mix
• 1 cup milk
• 0.5 teaspoon garlic powder (to taste)
• 0.25 cup butter (melted)

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Spray a 9 x 13 inch baking dish with non-stick cooking spray.
3. Layer the chicken, carrots, peas, and potatoes in the bottom of the dish.
4. Sprinkle the cheese on top of the chicken mixture.
5. In a separate bowl, mix together 1 1/2 cans of the cream of chicken soup, chicken broth, and 1/2 cup milk. (For a creamier consistency, use both cans of soup.)
6. Season the soup mixture with salt and pepper.
7. Pour the cheesy soup mixture over the layers in the baking dish.
8. In another bowl, stir together the Bisquick biscuit mix and 1 cup milk, then pour this mixture over the casserole. Do your best to seal the edges to prevent the cream mixture from bubbling over too much.
9. Lightly sprinkle garlic powder on top of the biscuit mixture.
10. Melt butter and drizzle it over the biscuit topping.
11. Bake for 30-40 minutes or until the top is golden brown.

Notes

This recipe is more of a casserole version of a traditional chicken pot pie. You will need a 9x13-inch pan; a Dutch oven will not accommodate the dish well and may result in an underdone crust. To speed up the process, use a store-bought rotisserie chicken. To add more vegetables, sauté mushrooms and fresh green beans in a skillet over medium-high heat before adding them to the chicken mixture. For best results and a less runny casserole, use 2% or whole milk instead of low-fat milk.

Nutrition (per serving)

• Calories: 349
• Protein: 24.3 g
• Carbohydrates: 26.1 g
• Fat: 15.5 g
• Fiber: 2.4 g
• Sodium: 1028 mg
• Saturated Fat: 7.2 g
• Sugar: 4.6 g
• Cholesterol: 72 mg