Cheddar Bay Biscuit Chicken Pot Pie
School is back in session, which can only mean one thing: easy prep meal season is upon us! If you are looking for the perfect weeknight meal the family will love, try this scrumptious pot pie with a delicious twist.
Ingredients:
1 lb rotisserie chicken, shredded
10 ounces chicken & herb condensed soup
8 ounces sour cream
1 can of corn
1 can of peas
1 can of carrots
- (frozen veggies work well here too)
8 ounces of sharp cheddar cheese, shredded
3/4 cup water
2 tbsp garlic powder
2 tbsp onion powder
2 tbsp pepper
Directions:
Preheat oven to 400°
In a medium bowl, combine shredded chicken, seasonings, chicken & herb soup, sour cream, and vegetables, and four ounces of shredded cheese
Mixed until full incorporated
Spread and flatten the pot pie mixture in a greased 9x13 baking dish
In a separate bowl, add the biscuit mix, water, and the remaining four ounces of shredded sharp cheddar
Scoop and evenly distribute the biscuit mixture on top as the final layer
Place in the oven uncovered for 20 minutes
Serve and enjoy
Who knew weeknight dinner really could be this simple and delicious for leftovers as well. Try this for your next gathering, weeknight meal, or an easy take-and-bake dish for your loved ones.
