Chicken Potpie with Cheddar Biscuit Topping Recipe

Chicken Potpie with Cheddar Biscuit Topping Recipe photo by Taste of Home

Read reviews (27)

Rate recipe

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

[X]

Rate Chicken Potpie with Cheddar Biscuit Topping Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Chicken Potpie with Cheddar Biscuit Topping Recipe

Prep: 20 min. Bake: 45 min.

Yield: 9 Servings

20 45 65

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.

Nutritional 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.

Originally published as Chicken Potpie with Cheddar Biscuit Topping in Simple & Delicious October/November 2010, p66