- 4 cups cubed cooked chicken
- 1 package (12 ounces) frozen broccoli with 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
- 1-1/2 cups biscuit/baking mix
- 3/4 cup shredded sharp cheddar cheese
- 3/4 cup 2% milk
- 3 tablespoons butter, melted
- 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.
Reviews for Chicken Potpie with Cheddar Biscuit Topping
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"Making this for dinner tonite, 16June. Maych oose tomake homemade cheese sauce."
"I first had this when my sister prepared it, right off the recipe without additions - it was delicious! I did make a few additions, only because I had a few items in my produce drawer I wanted to use up. I had 1/2 of a white onion, a rib of celery and a large carrot - diced up and sauteed with 2 garlic cloves in olive oil. It was fabulous! And I agree with some other reviewers - note to others: if you consider a recipe to be too high in sodium or not to your liking that you have to alter the dish beyond recognition ... don't make it, or don't review it based on YOUR alterations. Just step away from the keyboard!"
"This is delicious and very easy to make. I did add garlic and sauteed with some onions. If you think the sodium is too high try using no salt added soups. I will be making this on a regular basis."
"I liked this recipe for it's simplicity and adaptability, but I found it to be a little bland, despite my changes and additions. Next time I think I will start by sauteing an onion with a little garlic in butter before moving on. I think I might also either add some garlic powder to the topping or use one of those packages of garlic drop biscuits that Bisquick makes.The changes I made were as follows:I halved the recipe and cooked it in an 8x8 pan for 40 minutes. I used leftover Thanksgiving turkey, two very small (2ish oz) packages of broccoli and cheese, 1 can health request cream of chicken, Greek yogurt in place of sour cream, 3 new potatoes, and 1/2 cup frozen mixed vegetables. I also added about a tsp of salt-free garlic and herb seasoning and lots of black pepper. I simmered it for about 20 minutes before pouring it into the dish and baking so the flavors could meld.We really liked it but felt it needed some jazzing up to make it more flavorful."
"Very good chicken pot pie! I used a rotisserie chicken. It made twice as much as I thought it would. I put half of it in the freezer and still made a full casserole for dinner."