Ingredients:
3 cups of cooked chicken, shredded or cubed
2 cans of cream of chicken soup
1 bag of frozen mixed vegetables (about 3 cups)
2 cups of shredded cheddar cheese
2 cans of Pillsbury biscuits (5-count)
2 tbsp melted butter
Salt and pepper, to taste
Instructions:
Preheat the oven to 375°F and grease a 9×13 inch baking dish.
In a large mixing bowl, combine the cooked chicken, cream of chicken soup, frozen vegetables, and shredded cheese. Season with salt and pepper to taste.
Pour the chicken and vegetable mixture into the greased baking dish, and spread it out evenly.
Cut the biscuits into quarters, and toss them in the melted butter to coat them.
Arrange the buttered biscuit pieces on top of the chicken and vegetable mixture in an even layer.
Bake the chicken pot pie in the preheated oven for about 25 minutes, or until the biscuits are golden brown and the filling is hot and bubbly.
Serve hot and enjoy!
This recipe is perfect for a quick and easy weeknight dinner. It’s also great for using up leftover cooked chicken. The creamy filling is flavorful and the buttery biscuits on top make it extra delicious. Plus, it’s a budget-friendly meal that’s sure to please the whole family.
