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Creamy Chicken Pot Pie with Cheddar Bay Biscuits taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Easy Cheddar Bay Biscuit Chicken Pot Pie

An easy and delicious chicken pot pie topped with cheddar bay biscuits.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Cuisine Mexican
Servings 4 servings
Calories 300 kcal

Equipment

  • 1 9x13 inch baking dish

Ingredients
  

Main ingredients

  • 2 cups cooked chicken shredded
  • 1 cup frozen mixed vegetables
  • 1 can cream of chicken soup
  • ½ cup milk
  • 1 package cheddar bay biscuit mix
  • ¼ cup butter melted
  • 1 cup shredded cheddar cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • pinch salt and pepper to taste

Instructions
 

Instructions

  • Preheat oven to 400°F (200°C).
  • In a large bowl, combine chicken, vegetables, cream of chicken soup, and milk. Mix well.
  • Pour the mixture into a greased 9x13 inch baking dish.
  • In a separate bowl, prepare biscuit mix according to package instructions.
  • Drop spoonfuls of biscuit dough on top of the chicken mixture.
  • Pour melted butter over the biscuits, and sprinkle with cheddar cheese.
  • Sprinkle garlic powder and parsley on top.
  • Bake for 25-30 minutes, or until biscuits are golden brown.

Notes

Best served warm and fresh out of the oven.