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Cranberry Chicken Pot Pie Biscuit Cozy New Way to Make Your Best Dinner

Cranberry Chicken Pot Pie Biscuit recipe, served and ready to eat, easy homemade dish
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Cranberry Chicken Pot Pie Biscuit is a warm and hearty meal perfect for family dinners. This easy dinner blends flaky biscuits with a creamy filling, making it an ideal weeknight dinner or cranberry chicken bake option.

Ingredients

Scale
  • 2 cups cooked chicken or rotisserie chicken (cubed or shredded)
  • 3 cans cream of chicken soup (10 oz each)
  • 1 cup sour cream
  • 1 cup cheddar cheese
  • 1 teaspoon minced garlic
  • 1/4 cup milk
  • 2 1/2 cups frozen vegetables (peas and carrots or corn or any other favorite)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons butter melted
  • 12 ounces refrigerated biscuits

Instructions

  1. Start by setting your oven to 350 degrees and grease a 9 x 13 baking dish with cooking spray.
  2. Combine the cooked chicken, cream of chicken soup, sour cream, milk, cheddar cheese, frozen vegetables, minced garlic, salt, pepper, onion powder, and garlic powder in the dish and mix them thoroughly.
  3. Take the refrigerated biscuits from the package and cut each biscuit into halves, then cut each half into halves again, and finally slice each piece into three smaller pieces. Arrange these biscuit pieces on top of the chicken mixture, spacing them slightly so you can see the filling.
  4. Brush the melted butter evenly over the biscuit pieces.
  5. Cover the dish with foil and bake for 20 minutes. Then remove the foil and continue baking for another 20 to 25 minutes until the biscuit topping is golden and cooked through.
  6. Let the dish rest for 5 minutes before serving to allow it to set.

Notes

  • For crisp tops, broil 2–3 minutes at the end

Nutrition

Find it online: https://www.amgroyal.com/cranberry-chicken-pot-pie-biscuit/