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    Home » Recipes » Meats

    By Amy · Published: Mar 5, 2020 · Updated: Mar 9, 2021 · This post may contain affiliate links. Please read my disclosure policy Leave a Comment

    Cheesy Chicken Pot Pie

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    A collage image of chicken pot pie in a white dish with canned biscuits on top. Text is in center of collage.
    Chicken pot pie in a baking dish with a spoon with overlay text.

    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!

    Chicken pot pie topped with canned biscuits in a baking dish with a spoon.

    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

    Ingredients for a chicken pot pie with cheese and canned biscuits.

    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.

    Canned biscuits on a wooden cutting board that are being cut into quarters.

    Helpful Tips

    • 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.
    Two step by step photos showing how to make cheesy chicken pot pie.

    Watch How to Make It

    Enjoy!

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    Cheesy chicken pot pie in a white dish with a spoon.

    Cheesy Chicken Pot Pie

    Classic comfort food is made simple in this EASY Cheesy Chicken Pot Pie using canned biscuits and a few other shortcuts!
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Keyword: easy chicken pot pie, easy chicken pot pie with biscuits
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 6
    Author: Amy

    Ingredients

    • 1 (12 ounce) jar chicken gravy
    • 1 (16 ounce) package frozen mixed vegetables thawed
    • 8 ounces sharp cheddar cheese shredded (2 cups)
    • 3 cups fully cooked shredded chicken
    • ¼ teaspoon salt
    • ¼ teaspoon black pepper
    • ½ teaspoon dried thyme leaves
    • 1 (12 ounce) tube refrigerated buttermilk biscuits cut into quarters*

    Instructions

    • Preheat your oven to 400 degrees F.  Lightly spray a 2-quart baking dish with cooking spray.
    • In a large pot, stir together the gravy and vegetables over medium high heat.  Bring to a boil, stirring occasionally.
    • Reduce heat to low.  Add cheese, chicken, salt, pepper and thyme.  Stir well to combine and continue to stir until the cheese is completely melted.
    • Remove from heat and transfer mixture to prepared baking dish.  Spread evenly with the back of a spoon.
    • Bake for 20 minutes, or until edges of mixture are vigorously bubbling.
    • Carefully remove from oven and arrange quartered biscuits on top of the mixture.  Return to oven and bake for 12 minutes, or until biscuits are golden brown and fully cooked.

    Notes

    • *Use small biscuits (not the large “grands”)

    Nutrition

    Calories: 564kcal | Carbohydrates: 41g | Protein: 33g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 97mg | Sodium: 1204mg | Potassium: 486mg | Fiber: 4g | Sugar: 3g | Vitamin A: 4443IU | Vitamin C: 8mg | Calcium: 330mg | Iron: 4mg

    If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.

    Tried this recipe?Mention @TheBlondCook or tag #theblondcook!

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    Amy (The Blond Cook) with long blonde hair and wearing a pink shirt smiling for the camera.

    Hey, I'm Amy Brinkley! Welcome to my online kitchen. I love cooking simple, family-friendly recipes with everyday ingredients.

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