Poppin’ Garlic Ranch Biscuit Topped Chicken Pot Pie…

Good Monday Morning! Hope everyone had a great weekend.

Here is a great hearty dinner that is quick and easy to prepare and full of great chicken pot pie flavor! There is just something about a big casserole dinner that makes me so hungry. It’s got comfort food written all over it and it is so filling. This recipe won’t keep you in the kitchen for long and it’s a great one to have the kids help add the little biscuit pieces, they’ll love it! Hope you all enjoy!

Poppin’ Garlic Ranch Biscuit Topped Chicken Pot Pie

4 large chicken breasts, cooked and shredded (either bake, crockpot or pressure cook chicken for easy shredding)

1 packet dry Ranch Dressing Mix, reserve 1/2 teaspoon for topping

1/2 teaspoon salt

1/4 fresh cracked black pepper

2 10 oz cans cream of chicken soup

10 oz can cheddar cheese soup

1 Cup chicken broth

1 Cup milk

2 15 oz cans Mixed Veggis, drained

3/4 Cup crumbled bacon pieces, already cooked

1 Cup shredded cheddar cheese

1 6 count can Pillsbury Homestyle Biscuits

1/2 teaspoon Lawry’s Garlic Salt

1/2 teaspoon reserved dry Ranch Dressing Mix

1/2 Cup shredded cheddar cheese

Cholula Hot Sauce to top, if desired

1. Preheat oven to 350 degrees F. Place shredded chicken into a large mixing bowl. Sprinkle in ranch mix (reserve 1/2 teaspoon for later), salt and pepper. Toss to combine seasonings.

2. In a large rimmed skillet or dutch oven, place soups, broth and milk over medium heat; whisk until combined. Stir in mixed veggis then shredded chicken. Transfer to a large 9×13 inch baking dish sprayed with cooking spray. Sprinkle bacon and cheese over top.

3. Open biscuits and place onto wax paper. Cut each biscuit into 10 little triangle pieces (cut biscuit in half then cut each half into fifths). Place little pieces of biscuit over top of chicken mixture until it’s all covered. Sprinkle biscuits with remaining ranch dressing mix, garlic salt and 1/2 Cup cheese. Bake for 40-50 minutes or until golden brown and biscuits are cooked through underneath. Cover with foil the last 25 minutes of baking to prevent too much browning. Let cool for 10 minutes then serve. Serve with Cholula hot sauce if you like it spicy! Enjoy.

8 servings

Poppin' Garlic Ranch Biscuit Topped Chicken Pot Pie

This Poppin' Garlic Ranch Biscuit Topped Chicken Pot Pie is the ultimate comfort food that your family will LOVE. Don't be intimidated by the list of ingredients, this chicken casserole is super easy to make!

Course: Dinner

Cuisine: American

Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 8

Calories: 514kcal

Print Pin

Ingredients

• 4 large chicken breasts cooked and shredded (either bake, crockpot or pressure cook chicken for easy shredding)
• 1 packet dry Ranch Dressing Mix reserve ½ teaspoon for topping
• ½ teaspoon salt
• ¼ teaspoon fresh cracked black pepper
• 20 ounces cream of chicken soup (I used 2 10 oz cans)
• 10 ounces cheddar cheese soup
• 1 cup chicken broth
• 1 cup milk
• 30 ounces mixed veggies (I used 2 15 oz cans, drained)
• ¾ cup crumbled bacon pieces already cooked
• 1 cup shredded cheddar cheese
• 1 6-count can Pillsbury Homestyle Biscuits
• ½ teaspoon Lawry's Garlic Salt
• ½ cup shredded cheddar cheese
• Cholula Hot Sauce to top, if desired

Instructions

• Preheat oven to 350 degrees F.
• Place shredded chicken into a large mixing bowl. Sprinkle in ranch mix (reserve 1/2 teaspoon for later), salt and pepper. Toss to combine seasonings.
• In a large rimmed skillet or dutch oven, place soups, broth and milk over medium heat; whisk until combined. Stir in mixed veggies then shredded chicken.
• Transfer to a large 9x13 inch baking dish sprayed with cooking spray. Sprinkle bacon and cheese over top.
• Open biscuits and place onto wax paper. Cut each biscuit into 10 little triangle pieces (cut biscuit in half then cut each half into fifths). Place little pieces of biscuit over top of chicken mixture until it's all covered. Sprinkle biscuits with remaining ranch dressing mix, garlic salt and 1/2 Cup cheese.
• Bake for 40-50 minutes or until golden brown and biscuits are cooked through underneath. Cover with foil the last 25 minutes of baking to prevent too much browning. Let cool for 10 minutes then serve. Serve with Cholula hot sauce if you like it spicy! Enjoy.

Nutrition

Calories: 514kcal | Carbohydrates: 33g | Protein: 43g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 105mg | Sodium: 1848mg | Potassium: 946mg | Fiber: 7g | Sugar: 3g | Vitamin A: 5967IU | Vitamin C: 13mg | Calcium: 266mg | Iron: 3mg

Keywords: biscuit chicken pot pie, chicken bacon ranch biscuit casserole, chicken pot pie casserole, easy chicken pot pie with biscuits

______________________________________

Congrats to #10, Meghan of Your Gonna Bake It Afterall and #22 Lisa @ Cutting Edge of Ordinary who won the Picky Palate Giveaway! I’ve emailed you with the details!!

_______________________________________

Have a great start of your week, see you soon with a new recipe!