Poppin’ Garlic Ranch Biscuit Topped Chicken Pot Pie…

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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!

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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

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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!!

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

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53 Responses
  1. Leslie

    We just made this recipe on Saturday and it was AWESOME! Thank you for sharing! It is now our family favorite (along with the Shepherd’s Pie!)! Tonight we are trying the Classic Chicken and Rice Soup.

  2. dutch oven

    I?m no longer certain the place you’re getting your info, however great topic. I must spend a while learning much more or working out more. Thanks for great information I was on the lookout for this information for my mission.

  3. Ashley

    This was ridiculously delicious. It seriously tastes like something from a restaurant. I think next time I will skip the salt on the chicken and use Low Sodium soups so it is a little less salty but other than that, it was soooooo good. My boyfriend doesn’t like chicken pot pie or casseroles or vegetables, but he loved this. It makes A LOT of food and it is very filling so cook it when you have a lot of people around or if you intend to freeze the leftovers. Thank you for this recipe, it will definitely be making the rounds with my friends. Or, maybe I will keep it as my secret and just impress people with my superb cooking skills. Haha.

  4. Jacky Cross

    Your recipes look great – will be trying some sson, just wish we had some of the products you mention over here in the U.K.!
    Thanks for all your inspiration!
    Love from West Wales xxxx

  5. Jenny

    I made this tonight and my family absolutely loved it! My 1 year old who can be very picky even had 2nds!! Great meal for the weekend and we have plenty left over for tommorrow

  6. tonya king

    Made this last night and I have to agree with the posts about using more Ranch next time. I cooked my chicken in the crock pot so it was ready to shred when I got home and I used its broth instead of opening a can. Next time I think I will add garlic to the chicken while cooking but we love garlic at our house. Was good just needed more seasonings next time imo. Wish theer was a way to brown the biscuits and cook in crock pot cause biscuit part only part to keep from crockpoting!

  7. Erin

    I added a can of diced potatoes, omitted the salt on the chicken and used low sodium broth. It was so yummy! Thank you 🙂

  8. Salma

    How long should I cook the chicken breast in the crock pot so it doesn’t get too dry– do I add water to it whilst cooking if so how much? Thank you.

  9. Amy

    loved the idea of the biscuits instead of piecrust.
    i made this tonight and it was delicious! i also used frozen veggies and I would increase the ranch powder next time too. I tried some of mine with Frank’s Red hot sauce and it was really good too. Thanks!

  10. Shellie

    Came to find a recipe to feed some church missionaries tonight! also going to look for a dessert too!

    thanks… I REALLY REALLY Love and appreciate your recipes! I tried the cinnamon roll sugar cookies awhile back and loved them too and then emailed the recipe out like crazy.

    You are one cool chick!

  11. Jen @ How To: Simplify

    I love a good chicken pot pie! I love the addition of garlic and ranch biscuits. The flavors sound delicious!

  12. Maggy

    (What I originally wrote was and then pasted over was…) This looks delicious! Perfect for a weeknight dinner – love a good shortcut with the rolls. YUM!

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