Cheesy Chicken Pot Pie with Broccoli Cheddar Soup and Biscuits

Ingredients

• cooked chicken (Prepared chicken or any cooked chicken; roughly chopped. Amount not stated.)
• oil (For browning the chicken; amount not stated.)
• 1 container broccoli cheddar soup (One container is stated as sufficient; the cook prefers two for extra creaminess. Container size not stated.)
• black pepper (Cracked; optional, to taste.)
• cheese (Extra cheese, mixed into the filling and sprinkled on top; amount and type not specified.)
• biscuits (Separate the biscuits and arrange them across the skillet top; amount not stated.)
• chives (Chopped; optional, for topping.)

Steps

1. 1

   Roughly chop the cooked chicken.

2. 2

   Heat some oil in a cast-iron skillet. Add the chopped chicken and brown it briefly.

3. 3

   Once the chicken is lightly browned, add the broccoli cheddar soup. Use one container, or two if you want a creamier filling.

4. 4

   Add cracked black pepper if desired. Let the mixture simmer briefly to thicken, stirring it well.

5. 5

   Stir some of the extra cheese into the filling.

6. 6

   Sprinkle more extra cheese over the filling.

7. 7

   Open and separate the biscuits, then arrange them over the top of the skillet, covering the filling. No particular pattern is needed.

8. 8

   Bake at 350°F (175°C) for about 20–25 minutes, until the biscuits are golden brown.

9. 9

   Top with chopped chives if desired. Serve each portion with a biscuit and some pot pie filling.

Notes

The transcript does not specify the chicken quantity, soup container size, cheese amount, biscuit count, or skillet dimensions. It describes the bottom biscuit layer as doughy and the tops as browned and slightly crispy.

Nutrition per serving

• dinner
• main
• baked
• skillet
• comfort food