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.

Prep Time 15

Cook Time 40

Total Time 55

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

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