Classic comfort food is made simple in this Cheesy Chicken Pot Pie. Using a few easy shortcuts, it’s on the table in less than an hour!
By utilizing the convenience of leftover cooked shredded chicken (or a store-bought rotisserie chicken), canned biscuits, prepared chicken gravy and frozen mixed vegetables this pot pie is practically effortless!
What You’ll Need
How to Make It
First you’ll need to combine the gravy and veggies in a pot over medium high heat and bring to a boil. Reduce the heat and add the shredded cheese, chicken and seasonings, while stirring until the cheese is completely melted and smooth.
Transfer the mixture to a baking dish and bake for 20 minutes, or until the edges are vigorously bubbling. Carefully remove from the oven and arrange the biscuits (that have been cut into quarters) on top.
Return to the oven and bake for 12 minutes, or until the biscuits are browned and fully cooked.
- Heating the mixture until the cheese is melted and smooth before transferring to the baking dish is essential in this recipe. During my recipe testing, I tried taking an extra shortcut and combined the ingredients in a large bowl (instead of heating on the stove top) before transferring to the baking dish. The outcome was that the mixture was not smooth and the cheese wasn’t melted uniformly after baking. Do not skip this step!
- Ensure that the edges of the mixture are vigorously bubbling before you remove from the oven to add the biscuits on top. It needs to be hot enough so that the biscuits fully cook on the bottoms as well as the tops.
- Use small canned biscuits (not the large “grands”) in this recipe.
Watch How to Make It