Chicken Pot Pie with Biscuits Pressure Cooker Recipe
This Chicken Pot Pie with Biscuits is the perfect comfort meal. The juicy chicken and flavorful vegetables are enveloped in a creamy sauce and topped with tender biscuits. It's also budget-friendly and fast, the perfect weeknight family meal!
Ingredients
Main ingredients
- 3 cups Cooked shredded chicken leftover or rotisserie works great
- 2 cans Cream of chicken soup 10.5 oz per can
- 3 cups Frozen mixed vegetables peas, carrots, corn, whatever you like
- 2 teaspoon Minced garlic
- ½ teaspoon Ground black pepper
- 1 cup Shredded mild cheddar cheese
- 1 cup Shredded mozzarella cheese
- 16 count Refrigerated biscuits
- 2 tablespoon Melted butter
Instructions
Instructions
- Preheat your oven to 400 degrees F.
- In a big bowl combine the shredded chicken, cream of chicken soup, frozen veggies, minced garlic, black pepper, and both cheeses. Stir it real good so everything is evenly coated.
- Grease your baking dish - a 9x13 inch pan works perfect here. Makes cleanup way easier too.
- Transfer the mix into your baking dish. Spread it out so it’s even for the biscuit topping.
- Arrange the biscuits right on top of your filling. You gotta space them nice and even so they bake perfectly.
- Brush biscuits with melted butter to get that golden, buttery crust once baked.
- Bake in the oven for about 25-30 minutes. Keep an eye out for those biscuits turning golden and puffed up. Let cool for 5 minutes before serving.
Notes
This delicious dish is best served warm and is perfect for a family dinner. Store leftovers in the fridge up to 3 days or freeze for up to 2 months.