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!
Servings 6
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.
- Stir together the gravy and vegetables over medium high heat in a large pot. 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.
- While the mixture is baking, cut the biscuits into quarters.
- Carefully remove dish 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.
Video
Notes
- *Use small biscuits (not the large "grands")
- Storage:
- Refrigerator: Once cooled, store in an airtight container in the fridge for up to 3 to 4 days.
- Freezer: Once cooled, wrap tightly in plastic wrap to avoid freezer burn, then wrap in aluminum foil. Freeze for up to 6 months. Defrost in the fridge overnight.
- Reheating: Place leftovers in an oven-safe dish and cover loosely with aluminum foil Heat at 350 degrees F until warmed through (about 20 to 25 minutes).