Chicken Potpie with Cheddar Biscuit Topping
TOTAL TIME: Prep: 20 min. Bake: 45 min. + standing
YIELD: 9 servings.
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
Ingredients
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4 cups cubed cooked chicken
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1 package (12 ounces) frozen broccoli with cheese sauce
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1 can (10-3/4 ounces) condensed cream of chicken and mushroom soup, undiluted
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1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
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2 medium potatoes, cubed
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3/4 cup chicken broth
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2/3 cup sour cream
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1/2 cup frozen peas
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1/4 teaspoon pepper
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TOPPING:
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1-1/2 cups biscuit/baking mix
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3/4 cup shredded sharp cheddar cheese
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3/4 cup 2% milk
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3 tablespoons butter, melted
Directions
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1.
In a Dutch oven, combine the first 9 ingredients; bring to a boil. Transfer to a greased 13x9-in. baking dish.
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2.
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 serving: 457 calories, 24g fat (11g saturated fat), 98mg cholesterol, 1181mg sodium, 32g carbohydrate (4g sugars, 2g fiber), 27g protein.
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