I'm not typically a huge fan of chicken pot pies. This however was so yummy. It had the perfect feel for these colder months.Poppin' Garlic Ranch Biscuit Topped Chicken Pot Pie
From: Picky Palate
4 lg. chicken breast, cooked and shredded (I think I only used 2 large breasts because I'm cheap)
1 packet dry ranch dressing mix, reserve 1/2 tsp.
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2 (10 oz.) cans cream of chicken soup
1 (10 oz.) can cheddar cheese soup
1 cup chicken broth
1 cup milk
2 (15 oz.) cans mixed veggies, drained
3/4 cup bacon, cooked and crumbled
1 1/2 cups shredded cheddar cheese, divided
1 (6 count) can of home style biscuits (next time I'll use more, I really liked this part)
1/2 tsp. garlic salt (the kind with the parsley in it)
hot sauce, to top if desired
Preheat oven to 350 degrees. Place shredded chicken into a large mixing bowl. Sprinkle with the ranch dressing mix, making sure to reserve 1/2 tsp. for later, salt and pepper. Toss to combine seasonings.
In a large rimmed skillet or dutch oven, place soups, broth and milk over medium heat; whisk until combined. Stir in mixed veggies then shredded chicken. Transfer to a large 9x13" baking dish that is coated with cooking spray. Sprinkle bacon and 1 cup of cheese over top.
Open biscuits and place on wax paper. Cut each biscuit into about 10 little pieces. Place the little pieces over top of the chicken mixture until it is all covered. Sprinkle biscuits with remaining ranch dressing mix, garlic salt and 1/2 cup cheese.
Bake for 40-50 minutes or until golden brown and biscuits are cooked through underneath. Cover with foil for the last 25 minutes of baking to prevent too much browning. Let cool for 10 minutes before serving. Top with a little hot sauce if desired. (I did not. I thought it would drown out the yumminess of this dish.