Classic Chicken Pot Pie with Flaky Biscuit Topping

Portions:6
Total time 45 minutes
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Equipment

  • 3-quart baking dish
  • mixing bowl
  • oven
  • knife
  • Cutting board

Ingredients

  • 2 cans 10 3/4 oz. each cream of broccoli soup
  • 1 cup milk
  • ¼ tsp. crushed thyme leaves
  • ¼ tsp. pepper
  • 4 cups cooked cut-up vegetables (e.g., broccoli, carrots, potatoes)
  • 2 cups cubed cooked chicken or turkey
  • 1 can 10 oz. Hungry Jack flaky biscuits

Instructions

  • Preheat the oven to 400°F (200°C).
  • In a 3-quart baking dish, combine the cream of broccoli soup, milk, thyme, and pepper.
  • Stir in the cooked vegetables and cubed chicken.
  • Bake in the preheated oven for 15 minutes or until the mixture begins to bubble.
  • While the dish is baking, cut each biscuit into quarters.
  • Remove the dish from the oven and stir the mixture.
  • Arrange the biscuit pieces over the hot chicken mixture.
  • Return the dish to the oven and bake for an additional 15 minutes, or until the biscuits are golden brown.
  • Serve hot.

Notes / Tips / Wine Advice:

Wine Advice:

Pair this hearty chicken pot pie with a Chardonnay or a Sauvignon Blanc. Both wines offer a good balance of acidity and fruitiness that complements the creamy texture and savory flavors of the dish.

Nutritional Information

Calories: 380 kcal | Carbohydrates: 42 g | Protein: 21 g | Fat: 16 g | Fiber: 4 g | Sugar: 6 g
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Course Chicken / Main Dish / Pie
Cuisine American