Easy Chicken Pot Pie with Flaky Biscuit Topping
Equipment
- Large Skillet
- 9x9 Baking Dish
- Oven
Ingredients
- 2 cups shredded rotisserie chicken
- 2 cups frozen mixed vegetables
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup chicken broth
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 1 can (8 count) refrigerated flaky biscuits
Instructions
- Preheat the oven to 400°F and lightly grease a 9x9-inch baking dish.
- In a large skillet, combine the shredded chicken, frozen mixed vegetables, cream of chicken soup, chicken broth, and dried thyme over medium heat.
- Stir in salt and black pepper to taste, then cook the mixture for 5 minutes until it is heated through and begins to bubble.
- Pour the filling into the prepared baking dish and spread it into an even layer.
- Arrange the refrigerated biscuits on top of the filling, spacing them evenly.
- Bake for 20 to 25 minutes until the biscuits are golden brown and the filling is bubbling around the edges.
Notes
Use a fork to gently separate the biscuit layers before placing them on the filling if you want extra flaky texture. Leftovers reheat well in a 350°F oven for 10 minutes to keep the biscuit tops crisp. If the filling seems too thick after heating, add an extra splash of broth before baking.
Course: Main Course
Cuisine: American
Equipment: Large Skillet, 9x9 Baking Dish, Oven
Cuisine: American
Equipment: Large Skillet, 9x9 Baking Dish, Oven