Preheat oven to 425 degrees. Spray a 9x13-inch baking dish with nonstick spray; set aside.
Recipe
Main Dish
Biscuit Chicken Pot Pie
Primary Media
Author
Hy-Vee Test Kitchen
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Description
This recipe is a perfect way to use leftover rotisserie chicken and to make some good old comfort food.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 3 c. Hy-Vee rotisserie chicken, shredded | ||
| 2 (10.5-oz. each) cans Hy-Vee cream of chicken soup | ||
| 1 (16-oz.) pkg Hy-Vee frozen mixed vegetables, thawed | ||
| 1 (11.36-oz.) pkg Hy-Vee cheddar garlic biscuit mix | ||
| ¾ c. cold water | ||
| ½ c. Hy-Vee shredded mild cheddar cheese | ||
| ⅓ c. Hy-Vee unsalted butter |
Things To Grab
- 9x13-inch baking dish
- Nonstick cooking spray
- Large bowl
- Microwave safe bowl
Directions
In a large bowl, fold together rotisserie chicken, cream of chicken soup, and mixed vegetables. Pour into prepared pan. Bake 15 minutes or until hot and bubbly.
Meanwhile, prepare biscuits according to package directions using cold water and shredded cheddar.
Top with prepared biscuit dough, dropping 1/4 cup portions over chicken mixture. Bake an additional 14 to 16 minutes or until biscuits are golden brown and filling is heated through. Remove from oven; cool slightly.
Melt butter in a microwave safe bowl, add garlic herb blend from biscuit package, and stir until well combined. Brush over biscuits. Serve immediately.
Nutrition facts
Servings
450 Calories per serving
Amounts Per Serving
- Total Fat: 25g
- Cholesterol: 60mg
- Sodium: 1300mg
- Total Carbohydrates: 36g
- Protein: 17g
Daily Values
0%
Iron 15%
0%
Calcium 10%
0%
Vitamin D 0%
0%
Potassium 4%