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Cheesy Chicken Pot Pie Recipe
5
from 1 vote
Cheesy Chicken Pot Pie is comfort food at it's finest. It's a great dish all year round.
Serving
Serving:
12
Prep Time
15
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
55
minutes
minutes
Ingredients
4
boneless, skinless chicken breasts
,
(cooked and shredded)
1½
cups
thinly sliced carrots
,
(or frozen carrots)
1
cup
frozen peas
3
potatoes
,
(cooked and cut into bite-size pieces)
1½
cups
shredded cheddar cheese
2
(10.5 ounce) cans cream of chicken soup
1
cup
chicken broth
½
cup
milk
salt and pepper, to taste
1½
cups
Bisquick biscuit mix
1
cup
milk
garlic powder, to taste
¼
cup
butter
,
melted
Equipment
Baking Dish (9 x 13)
Mixing Bowl
Instructions
Preheat oven to 350 degrees.
Spray a 9 x 13 inch baking dish with non-stick cooking spray.
Layer the chicken, carrots, peas, and potatoes in the bottom of the dish. Sprinkle the cheese on top.
In another bowl mix together 1 1/2 cans of the soup, broth, and milk. (If you want it creamier, add both cans of soup) Season with salt and pepper.
Pour over the layers in the baking dish.
Stir together the biscuit mix and milk and pour over the casserole.
Lightly sprinkle garlic powder on top of the biscuit mixture.
Drizzle butter over the biscuit topping and bake for about 30-40 minutes or until the top is golden brown.
Notes
If you want to spread up the process a bit, we love to use a store-bought rotisserie chicken for this recipe.
Nutrition
Calories:
275
kcal
·
Carbohydrates:
24
g
·
Protein:
16
g
·
Fat:
13
g
·
Saturated Fat:
7
g
·
Polyunsaturated Fat:
1
g
·
Monounsaturated Fat:
4
g
·
Trans Fat:
1
g
·
Cholesterol:
52
mg
·
Sodium:
457
mg
·
Potassium:
540
mg
·
Fiber:
3
g
·
Sugar:
5
g
·
Vitamin A:
3088
IU
·
Vitamin C:
18
mg
·
Calcium:
182
mg
·
Iron:
1
mg
Cuisine:
American
Course:
Main Course