Chicken Pot Pie With Biscuits


 Chicken Pot Pie with Biscuits

I just love a great old style chicken pot pie, specifically in the course of the less warm months. critically, nothing screams comfort food like a home made fowl pot pie. the recent creamy pie filling with juicy chicken meat, and blended vegetables. It just doesn’t get any better. I for my part love all varieties of chook pot pie( even the little frozen ones… no disgrace in my recreation). but, after I make hen pot pies, i really like to preserve it clean. as opposed to the usage of crust, I opt to make chicken pot pie with biscuits.

Yup biscuits. preferably canned biscuits, as it takes less time. I additionally use cream of chicken soup & mixed veggies for my hen pot pie. using these smooth elements store me time, and cash. So it’s a win, win!
this clean hen pot pie with biscuits recipe is one in all my circle of relatives favorites. although it’s made with vegetables, I usually serve it with extra greens at the aspect.

Ingredients :
3 cups cooked shredded chicken
2 10.5oz cream of chicken soup
3 cups frozen vegetables
2 tsp minced garlic
1/2 tsp ground black pepper
1 cups shredded mild cheddar cheese
1 cup shredded mozzarella cheese
16 canned biscuits
2 tbsp butter melted

Instructions :
Preheat oven to 375°F.
Spray a 13x9-inch baking dish with nonstick spray.
In large bowl, combine the chicken, cream of chicken soup, frozen vegetables, and shredded cheeses.
Mix until combined.
Pour the mixture into the baking dish.
Now grab the can of biscuits.
Cut each biscuit into quarters, then place in a large bowl.
Drizzle with the melted butter, and toss.
Top the chicken mixture with the biscuits.
Bake, uncovered, for 20 to 25 minutes.
Let cool until it's safe to eat.
Serve & enjoy!

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