Chicken Pot Pie With a Sourdough Parmesan Biscuit Topping

Ingredients :

• 3 cups cooked shredded chicken
• 2 10.5oz cream of chicken soup
• 3 cups frozen vegetables
• 2 tsp minced garlic
• 1/2 tsp ground black pepper
• 1 cups shredded mild cheddar cheese
• 1 cup shredded mozzarella cheese
• 16 canned biscuits
• 2 tbsp butter melted

Instructions :

1. Preheat oven to 375°F.
2. Spray a 13×9-inch baking dish with nonstick spray.
3. In large bowl, combine the chicken, cream of chicken soup, frozen vegetables, garlic, and shredded cheeses.
4. Mix until combined.
5. Pour the mixture into the baking dish.
6. Now grab the can of biscuits.
7. Cut each biscuit into quarters, then place in a large bowl.
8. Drizzle with the melted butter, and toss.
9. Bake the biscuits for about 5-7 minutes on a lightly grease baking sheet.
10. Top the chicken mixture with the biscuits.
11. Bake, uncovered, for 20 to 25 minutes.
12. Let cool until it’s safe to eat.

Serve & enjoy!