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Chicken Potpie with Cheddar Biscuit Topping

 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 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
  • 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)

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.