Poppin’ Garlic Ranch Biscuit Topped Chicken Pot Pie

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Well, that’s definitely the longest title I’ve ever had in my blog!  It is the perfect name though, so I didn’t want to shorten it.

The garlic and ranch flavors in this dish really do pop.  It is extremely flavorful, which is a nice take on a chicken pot pie.  Sometimes pot pies can be a little bland.  Quite the opposite with this dish though!

It was a big hit with Tim too!  I can tell when a meal rates high with him when he tells me its “yummy” before I even ask.  He took his first bite of this and immediately said that he liked it!  Normally, we’ll be a few bites into a meal and I’ll have to ask what he thinks about it.   He almost always says it is good, but I don’t like fishing for feedback!

I made a few changes that I will note in italics below.  But one important note that I want to point out that this barely fit in my 9x13x3 pan so, I’ll use my huge lasagna pan that is approximately 11x17x3 next time.

Since this makes a huge amount, I think it would be great for a large family or pot luck type of meal where it will be finished in one sitting.  Leftovers were okay, but not great because the biscuits got a little soggy.

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Poppin’ Garlic Ranch Biscuit Topped Chicken Pot Pie

Source: Picky Palate

Servings: 6-8

4 large chicken breasts, cooked and shredded

1 packet dry Ranch Dressing Mix, reserve 1/2 teaspoon for topping

1/2 teaspoon salt – I omit

1/4 fresh cracked black pepper

2 10 oz cans cream of chicken soup {I used one cream of chicken & one cream of celery}

10 oz can cheddar cheese soup

1 Cup chicken broth

1 Cup milk

2 15 oz cans Mixed Veggies, drained {I used 1 can of green beans and 1 can of corn}

3/4 Cup crumbled bacon pieces, already cooked {I used 1/2 cup or less and I think it could be omitted all together.}

1 Cup shredded cheddar cheese

1 six count can Pillsbury Homestyle Biscuits {I used an 8 count can.}

1/2 teaspoon Lawry’s Garlic Salt

1/2 teaspoon reserved dry Ranch Dressing Mix

1/2 Cup shredded cheddar cheese

1.  Preheat oven to 350 degrees F.    Place shredded chicken into a large mixing bowl.  Sprinkle in ranch mix (reserve 1/2 teaspoon for later), salt and pepper.  Toss to combine seasonings.

2.  In a large stock pot 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 9×13 inch {or larger if you have one!} baking dish sprayed with cooking spray.  Sprinkle bacon and 1 cup of cheese over top.

3.  Open biscuits and place onto wax paper.  Cut each biscuit into little triangle pieces {I cut each one into 6 pieces}.  Place little pieces of biscuit over top of chicken mixture until it’s 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 the last 25 minutes of baking to prevent too much browning.  Let cool for 10 minutes then serve in shallow bowls.

Enjoy.

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