Chicken Pot Pie Biscuit Blanket Bake

• 2 cups shredded cooked chicken
• 1 can cream of chicken soup
• 1 cup frozen mixed vegetables
• 1/2 cup milk
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1 can refrigerated biscuits
• 1/2 cup shredded cheddar cheese

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, combine chicken, soup, vegetables, milk, thyme, and pepper.
3. 3 Transfer mixture to a 9x13 inch baking dish.
4. 4 Arrange biscuits over the top of the mixture, cutting them as needed to fit.
5. 5 Sprinkle cheese over the biscuits.
6. 6 Bake for 25-30 minutes or until biscuits are golden and filling is bubbly.
7. 7 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• baking sheet (optional)

Variations

• Add cooked diced ham for a heartier version.
• Swap chicken for turkey for a lighter option.

Substitutions

• Use fresh vegetables if preferred, adjusting the cooking time accordingly.
• Substitute cream of mushroom soup for a different flavor.

Pairings

• Pairs well with a chilled white wine or a sparkling cider.

Nutrition

Tips

• For extra flavor, sauté the vegetables before adding them to the mixture.
• Use your favorite herbs to customize the flavor profile.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: This dish freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven.

Serving Suggestions

• Serve with a crisp green salad for a complete meal.
• Pair with a warm loaf of crusty bread.

FAQ