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Chicken Potpie with Cheddar Biscuit Topping

With chunks of chicken, veggies and a golden biscuit topping, this makes a hearty meal that will rival homey dishes from Mom. —Sala Houtzer, Goldsboro, North Carolina

9 ServingsPrep: 20 min. Bake: 45 min.

Ingredients

4 cups cubed cooked chicken
1 package (12 ounces) frozen broccoli and cheese sauce
1 can (10-3/4 ounces) condensed cream of chicken and mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2 medium potatoes, cubed
3/4 cup chicken broth
2/3 cup sour cream
1/2 cup frozen peas
1/4 teaspoon pepper
TOPPING:
1-1/2 cups biscuit/baking mix
3/4 cup shredded sharp cheddar cheese
3/4 cup 2% milk
3 tablespoons butter, melted

Directions

In a Dutch oven, combine the first nine ingredients; bring to a boil.
Transfer to a greased 13-in. x 9-in. baking dish.
In a small bowl, combine the topping ingredients; spoon over top.
Bake, uncovered, at 350° for 40-45 minutes or until bubbly and
topping is golden brown. Let stand for 10 minutes before serving.
Yield: 9 servings.

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Chicken Potpie with Cheddar Biscuit Topping (continued)

Nutrition Facts: 1 serving equals 457 calories, 24 g fat (11 g saturated fat), 98 mg cholesterol, 1,181 mg sodium, 32 g carbohydrate, 2 g fiber, 27 g protein.