Cheesy Chicken Pot Pie

This comforting cheesy chicken pot pie with biscuit topping is easy to make and perfect for busy weeknights. Packed with gooey cheese, juicy chicken, and delicious veggies, it's a casserole that everyone will love.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

Main ingredients

2 cups cooked chicken, shredded Use rotisserie or leftover chicken.
1 cup carrots, diced Any leftover veggies can be used.
1 cup celery, diced
1 cup peas, frozen or fresh
2 cans cream of chicken soup One or two cans as preferred.
2 cups shredded cheddar cheese Or mozzarella, for extra cheesy goodness.
1 package biscuit dough Store-bought or homemade.

Method

Preparation

Preheat the oven to 375°F (190°C).
In a large bowl, combine the shredded chicken, diced carrots, celery, peas, cream of chicken soup, and shredded cheese.
Mix well until all ingredients are fully combined.

Assembly

Transfer the chicken mixture to a baking dish.
Open the biscuit dough and place it over the chicken mixture, leaving some space between them.
Optional: Sprinkle some extra cheese in between the biscuits.

Baking

Bake in the preheated oven for 25-30 minutes, until the biscuits are golden brown and the mixture is bubbly.

Serving

Let cool for 5 minutes before serving.

Notes

Feel free to customize the dish with different vegetables or cheeses. It’s a forgiving recipe and perfect for using up leftovers.