Chicken Potpie With Cheddar Biscuit Topping

Made This Recipe? Add Your Photo

Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

Super-easy recipe submitted to Taste of Home by Sala Houtzer.

Ingredients Nutrition

  • Filling

  • 4 cups cubed cooked chicken
  • 1 (12 ounce) packagefrozen broccoli and cheese sauce
  • 1 (10 3/4 ounce) cancondensed cream of chicken and mushroom soup, undiluted
  • 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted
  • 2 medium potatoes, cubed
  • 34 cup chicken broth
  • 23 cup sour cream
  • 12 cup frozen peas
  • 14 teaspoon pepper
  • TOPPING

  • 1 12 cups biscuits or 1 12 cups baking mix
  • 34 cup shredded sharp cheddar cheese
  • 34 cup 2% low-fat milk
  • 3 tablespoons butter, melted

Directions

  1. In a Dutch oven, combine the first nine ingredients; bring to a boil.
  2. Transfer to a greased 13-in. x 9-in. baking dish.
  3. In a small bowl, combine the topping ingredients; spoon over top.
  4. Bake, uncovered, at 350° for 40-45 minutes or until bubbly and.
  5. topping is golden brown. Let stand for 10 minutes before serving.
Most Helpful

5 5

Yummy stuff. I accidentally used 24 oz. broccoli in cheese instead of 12 oz., so I didn't use the peas. I will use the right amount of broccoli next time, add the peas and also some carrots. Thanks for the recipe!