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Chicken Potpie with Cheddar Biscuit Topping

With chunks of chicken, veggies and a golden biscuit topping, this potpie makes a hearty meal that's as homey as the ones Mom made. —Sala Houtzer, Goldsboro, North Carolina
  • Total Time
    Prep: 20 min. Bake: 45 min. + standing
  • Makes
    9 servings

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 9 ingredients; bring to a boil. Transfer to a greased 13x9-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.
Nutrition Facts
1 each: 457 calories, 24g fat (11g saturated fat), 98mg cholesterol, 1181mg sodium, 32g carbohydrate (4g sugars, 2g fiber), 27g protein.

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