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Chicken Potpie with Cheddar biscuit topping Recipe

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This recipe for Chicken Potpie with Cheddar biscuit topping is from Rynders' Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups cubed cooked chicken
1 package (12 ounces) frozen broccoli and cheese sauce
1 can (10 3/4 ounces) condensed cream of chicken and mushroom soup, undiluted
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
2 medium potatoes, cubed
3/4 cup chicken broth
2/3 cup sour cream
1/2 cup frozen peas
1/2 cup frozen carrots
1/4 teaspoon pepper
mushrooms (optional)

Topping:
2 1/2 cups biscuit/baking mix (2 packages)
3/4 cup shredded sharp cheddar cheese
3/4 cup 2% milk
3 tablespoons butter, melted
Directions:
Directions:
In a Dutch oven, combine the first nine ingredients; bring to a boil. Transfer to a greased 13 inch x 9 inch baking dish.

In a small bowl, combine the topping ingredients; spoon over top. Bake, uncovered, at 350 degrees for 40-45 minutes or until bubbly and topping is golden brown. Let stand for 10 minutes before serving.

 

 

 

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