Chicken Potpie with Cheddar Biscuit Topping |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 9 |
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With chunks of chicken, veggies and a golden biscuit topping, this makes a hearty meal that will rival homey dishes from Mom. âSala Houtzer, Goldsboro, North Carolina Ingredients:
4 cups cubed cooked chicken |
1 package (12 ounces) frozen broccoli and 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:
1. In a Dutch oven, combine the first nine ingredients; bring to a boil. Transfer to a greased 13-in. x 9-in. baking dish.
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. Yield: 9 servings.
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