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Chicken Pot Pie Bake Recipe

Chicken Pot Pie Bake Recipe
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4.5 from 32 reviews

Indulge in the comforting flavors of a classic chicken pot pie with this easy-to-make Chicken Pot Pie Bake. Creamy chicken and vegetable filling topped with golden biscuits, this dish is a perfect weeknight dinner option that the whole family will love.

Ingredients

Units Scale

Main Filling:

  • 2 tablespoons butter
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 3 cups cooked shredded chicken
  • 2 cups frozen mixed vegetables (carrots, peas, corn, green beans)

Topping:

  • 1 can (16 oz) refrigerated biscuit dough
  • 1 tablespoon melted butter for brushing

Garnish:

  • Chopped parsley for garnish (optional)

Instructions

  1. Preheat Oven: Preheat oven to 375°F and grease a 9×13-inch baking dish.
  2. Sauté Onion: In a skillet, melt butter and sauté onion until translucent. Add garlic and cook briefly.
  3. Add Flour: Stir in flour and cook to form a roux.
  4. Make Sauce: Gradually whisk in broth and milk, stirring until thickened. Season with salt, pepper, and thyme.
  5. Add Chicken and Veggies: Combine shredded chicken and mixed vegetables with the sauce. Simmer briefly.
  6. Assemble: Pour mixture into baking dish. Top with quartered biscuit dough and brush with melted butter.
  7. Bake: Bake for 25–30 minutes until biscuits are golden and cooked through.
  8. Serve: Let sit for 5 minutes before serving. Garnish with parsley if desired.

Notes

  • You can use rotisserie chicken or leftover cooked chicken for convenience.
  • For a richer filling, swap half the milk for heavy cream.

Nutrition

Find it online: https://easy-tapas-recipes.com/chicken-pot-pie-bake-recipe-2/