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Chicken Biscuit Potpie

This hearty meal in one takes just 10 minutes to assemble before popping it in the oven. Plus, a chicken potpie with biscuits combines two of my family's favorite dishes, making this recipe a slam dunk. —Dorothy Smith, El Dorado, Arkansas
Chicken Biscuit Potpie
Chicken Biscuit Potpie Recipe photo by Taste of Home
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13 Chicken Sheet Pan Dinners
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  • Total Time
    Prep: 10 min. Bake: 25 min.
  • Makes
    4 servings

Ingredients

  • 1-2/3 cups frozen mixed vegetables, thawed
  • 1-1/2 cups cubed cooked chicken
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/4 teaspoon dried thyme
  • 1 cup biscuit/baking mix
  • 1/2 cup whole milk
  • 1 large egg

Directions

  • Preheat oven to 400°. In a large bowl, combine the vegetables, chicken, soup and thyme. Pour into an ungreased deep-dish 9-in. pie plate. Combine the biscuit mix, milk and egg; spoon over chicken mixture.
  • Bake until topping is golden brown and toothpick inserted in the center comes out clean, 25-30 minutes.
Nutrition Facts
1 serving: 376 calories, 14g fat (4g saturated fat), 103mg cholesterol, 966mg sodium, 38g carbohydrate (5g sugars, 5g fiber), 23g protein.

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