This is a fantastic way to use up some leftovers, or to get a second meal out of a roasted chicken. I will usually buy a large rotisserie chicken from Sam’s Club and it will feed my family (2 adults, 1 teen, 1 toddler) for 2 meals… 3 if I knew how to make chicken stock from the bones. (Yes, I know its not hard, I’ve just never looked into how.) We will have the chicken with a couple sides for one meal, and when we are done I will pick every single scrap of meat off the bones until it looks like its been pecked at by a vulture. The meat I get off the bones goes in the fridge for chicken pot pie a couple days later.
- 4 cups cubed, cooked chicken
- 1 package (12 oz) broccoli with cheese sauce (I like to use broccoli, cauliflower, and carrots with cheese sauce in mine)
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 2 medium potatoes, cubed
- 3/4 cup chicken broth
- 2/3 cup sour cream
- 1/2 cup frozen peas
- 1/4 teaspoon pepper
- 1 1/2 cups biscuit/baking mix
- 3/4 cup shredded cheddar cheese
- 3/4 cup milk (more if needed to get it to a pourable consistency)
- 3 tablespoons butter, melted
- Combine all the filling ingredients in a pot and bring to a boil.
- Pour into a 13 x 9 greased baking dish.
- Combine biscuit topping ingredients in a bowl, adding more milk if needed so that it is pourable.
- Pour biscuit mix on top of the filling.
- Bake uncovered for 40-45 minutes at 350 degrees, until the biscuit topping is golden brown.
- Let stand for 10 minutes before serving.
You can easily replace the chicken with turkey, ham, or beef, as well as change out the vegetables and use up any leftovers in your fridge.