This Chicken Pot Pie Bake recipe is a quick and easy twist on the classic comfort dish. It’s perfect for busy weeknights when you want a hearty meal without spending hours in the kitchen. By using simple ingredients like cooked chicken, cream of chicken soup, frozen vegetables, cheese, and canned biscuits, you can create a delicious pot pie bake that the whole family will love.The creamy filling is packed with tender chicken and colorful vegetables, while the buttery biscuit topping adds a crispy contrast. This recipe strikes the perfect balance between convenience and homemade flavor, making it a go-to dish for any occasion.
Ingredients:
- 3 cups cooked chicken, shredded or diced
- 2 cans cream of chicken soup
- 1 bag frozen mixed vegetables (about 3 cups)
- 2 cups shredded cheese (cheddar, mozzarella, or your favorite)
- 2 cans Pillsbury biscuits (5-count)
- Greased baking dish
How To Make Chicken Pot Pie Bake:
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine the cooked chicken, cream of chicken soup, frozen mixed vegetables, and shredded cheese. Mix until well combined.
- Spread the mixture evenly into a greased baking dish.
- Cut each biscuit into quarters. Toss the biscuit pieces in 2 tablespoons of melted butter until coated, then spread them evenly on top of the chicken mixture in the baking dish.
- Bake in the preheated oven for 25 minutes, or until the top of the biscuits is golden brown and crispy, and the mixture is bubbling.
Tips:
- Feel free to customize the recipe by adding your favorite seasonings or herbs to the filling mixture. Thyme, rosemary, or poultry seasoning can add extra flavor.
- If you prefer a thicker filling, you can add a tablespoon or two of flour to the chicken mixture before baking.
- Don’t have cooked chicken on hand? You can use rotisserie chicken or leftover roasted chicken for added convenience.
- Serve the Chicken Pot Pie Bake with a side of mashed potatoes, steamed vegetables, or a simple green salad for a complete meal.
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