Chicken Potpie with Cheddar Biscuit Topping
This is a warm and delicious comfort meal. Our youngest did try to eat around the broccoli and peas but alas the vegetables prevailed! I did step 1 in advance which really helped it to be an easy prep meal once I was home from work. Gotta love easy and yummy. See below for more details
Special Equipment: Dutch Oven (not necessary)
Makes: 9 Servings
Prep: 20 MIN
Bake: 45 MIN
4 cups cubed cooked chicken
1 pkg. (12 oz.) frozen broccoli and cheese sauce
1 can (10 3/4 oz.) condensed cream of chicken and mushroom soup, undiluted
1 can (10 ¾ oz.) condensed cream of chicken soup, undiluted
2 medium potatoes, cubed
¾ cup chicken broth
2/3 cup sour cream
½ cup frozen peas
¼ tsp. pepper
1 ½ cups biscuit/baking mix
¾ cup shredded sharp cheddar cheese
¾ cup 2% milk
3 Tbsp. butter, melted
- In a Dutch oven, combine the first nine ingredients; bring to a boil. Transfer to a greased 13-in. x 9-in. baking dish.
- In a small bowl, combine the topping ingredients; spoon over top. Bake, uncovered, at 350 for 40-45 minutes or until bubbly and topping is golden brown. Let stand for 10 minutes before serving.
Now Let’s Dish- I prepared step 1 in the morning and put in the refrigerator once it slightly cooled. I used a large pot instead of a Dutch Oven. It took a sec for the broccoli to soften out of the block shape but nothing a wooden spoon could not fix.
I used Red Lobster Biscuit Mix. As you can imagine, it was a delicious crust for the dish. I used medium cheddar as well because I have found the kiddos do not like, well the sharpness, of sharp cheese.
Recipe from Taste of Home-Casseroles