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Casserole dish full of biscuit topped chicken pot pie.
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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
Keyword biscuit chicken pot pie, chicken bacon ranch biscuit casserole, chicken pot pie casserole, easy chicken pot pie with biscuits
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 8
Calories 514kcal

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