Cheddar Bay Chicken Pot Pie (Printable Version)
Creamy chicken and mixed veggies topped with cheesy, flaky biscuits baked to golden perfection.
# Everything You’ll Need:
→ Filling
01 -
1 can (10.5 oz) cream of chicken soup
02 -
1 cup sour cream
03 -
3/4 cup milk
04 -
1 tsp garlic powder
05 -
1 tsp onion powder
06 -
1 tsp black pepper
07 -
1 tsp herbs de Provence
08 -
4 cups cooked, shredded chicken
09 -
10 oz frozen mixed vegetables, thawed
→ Topping
10 -
11.36 oz cheddar bay biscuit mix
11 -
3/4 cup cold water
12 -
1/2 cup shredded sharp cheddar cheese
13 -
4 tbsp melted butter
# Steps to Cook:
01 -
Preheat oven to 425°F.
02 -
In a large bowl, combine cream of chicken soup, sour cream, and milk. Stir in garlic powder, onion powder, black pepper, and herbs de Provence until smooth.
03 -
Add shredded chicken and thawed mixed vegetables to the mixture and stir until well coated.
04 -
Spread filling evenly into a greased 9×13 inch baking dish and bake for 15 minutes.
05 -
While filling bakes, prepare biscuit dough by mixing biscuit mix with cold water and shredded cheddar cheese according to package instructions.
06 -
Remove baked filling from oven, spread biscuit dough evenly over the top, and bake for an additional 15 to 18 minutes until golden brown.
07 -
Mix melted butter with any seasoning packet from the biscuits and brush over the hot casserole before serving.
# Extra Suggestions:
01 -
Use a greased baking dish to prevent sticking and ensure easy serving.