This recipe is a delightful twist on a classic chicken pot pie, featuring a creamy filling and a golden biscuit topping.
Preheat your oven to 400°F.
Ensure your oven is fully preheated before baking for even cooking.
Grease a 2-quart baking dish lightly.
Use a non-stick spray or a small amount of butter to grease the dish.
Spread the cooked chicken and mixed vegetables evenly in the baking dish.
Ensure the chicken and vegetables are evenly distributed for consistent flavor.
In a mixing bowl, combine the cream of chicken soup, chicken broth, and pepper. Stir until smooth.
Whisk the mixture well to avoid lumps.
Pour the soup mixture over the chicken and vegetables in the baking dish.
Pour evenly to ensure all ingredients are coated.
In another bowl, mix the biscuit mix, milk, and melted butter until smooth.
Avoid overmixing the batter to keep it light and fluffy.
Pour the biscuit mixture over the filling in the baking dish.
Spread the batter gently to cover the filling completely.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown.
Check the crust towards the end of baking to avoid over-browning.
Let the dish cool for 10 minutes before serving.
Cooling allows the filling to set, making it easier to serve.
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