Garlic Ranc Biscuit Topped Chicken Pot Pie

Sorry, friends! No picture, it disappeared too fast! Why? Because it was awesome...and super easy!

This was a super easy weeknight meal. We had a left-over roasted chicken from earlier in the week, so Brian shredded the rest of the meat off the carcass and so the chicken was ready to go when I got home. He popped the carcass into the freezer to use later in chicken stock.

The original recipe called for a can of Cheddar Cheese soup. I didn't have any and I don't really care for it, so I just used 2 cans of Cream of Chicken. There was plenty of sauce and I didn't feel like it was missing anything due to the lack of the cheese soup.

Garlic Ranch Biscuit Topped Chicken Pot Pie

Ingredients:
4 large chicken breasts, cooked and shredded
1 packet dry Ranch Dressing Mix, reserve 1/2 tsp for topping
2 cans of Cream of Chicken soup
1 cup Chicken Broth
1 cup milk
1-15 oz bag frozen mixed veggies
3/4 cup crumbled bacon (I used a jar of Hormel bacon bits and thought it was plenty)
1 cup shredded Cheddar cheese
1 6 count can Pillsbury Homestyle Biscuits
1/2 tsp Garlic Salt
1/2 cup Cheddar Cheese

Directions:

1. Preheat oven to 350 degrees. Place chicken in large mixing bowl. Sprinkle with ranch mix, salt and pepper. Toss to combine.
2. In a large dutch oven, place soup, broth and milk oven medium heat; whisk until combined. Stir in mixed veggies and shredded chicken. Transfer to a 9x13 baking dish sprayed with cooking spray. (I used 2 8x8; one now; one into the freezer for later!)
3. Open biscuits and place onto wax paper. Cut each biscuit into 10 pieces. I cut into 1/2 and then each 1/2 into 5 pieces. Place biscuits over chicken mixture until covered. Sprinkle biscuits with remaining ranch dressing mix, garlic salt, and 1/2 cup cheese.
4. Bake for 45-50 minutes or until biscuits are cooked through and golden brown. I covered with foil for the last 20 minutes or so to prevent too much browning.
5. Let cool for 10 minutes and serve!