Chicken and Asiago Biscuit Pie

Super Quick Meal, Perfect for Weeknights!

Use your leftovers

Ingredients

2 cups cooked chicken (bite-size pieces)

2 cups cooked vegetables (I used steamed broccoli, cauliflower & carrots)

2 cups chicken broth

2 tbsp flour

2 tbsp butter

1/4 tsp black pepper

6 unbaked frozen biscuits (I used 8 refrigerated biscuits, depends on the size. If you use Grands use 6, smaller size use 8+ )

    3 tablespoons grated Asiago cheese

Directions

Preheat oven to 425 degrees.

Combine chicken, frozen vegetables, chicken soup, and stir to combine in a large mixing bowl.

Season with pepper.

Transfer filling to an 11×7 inch (2 quart) glass or ceramic baking dish and smooth the top with a spatula.

Arrange biscuits on top of the filling in 2 rows of 3.

Sprinkle tops of biscuits with the grated Asiago.

Bake until the biscuits are golden brown and filling is bubbling, 20-25 minutes. Serve immediately. Serves 6

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