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Chicken Pot Pie Bake Recipe

Chicken Pot Pie Bake Recipe
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4.7 from 3 reviews

This Chicken Pot Pie Bake is a comforting and easy-to-make dish that the whole family will love. Creamy chicken and mixed vegetables are topped with golden biscuits for a delicious twist on a classic favorite.

Ingredients

Units Scale

For the Chicken Mixture:

  • 3 cups cooked shredded chicken
  • 2 cups frozen mixed vegetables (peas, carrots, corn)
  • 1 can (10.5 oz) cream of chicken soup
  • 1/2 cup milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt

For the Biscuit Topping:

  • 1 tube refrigerated biscuit dough (8-count)
  • 1 tablespoon melted butter
  • Chopped fresh parsley for garnish

Instructions

  1. Preheat the oven: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
  2. Mix the Chicken Mixture: In a large bowl, combine shredded chicken, frozen vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Spread this mixture in the baking dish.
  3. Add Biscuit Topping: Cut each biscuit into quarters and place them evenly over the chicken mixture. Brush the biscuits with melted butter.
  4. Bake: Bake uncovered for 25–30 minutes until the biscuits are golden brown.
  5. Rest and Serve: Allow the dish to rest for 5 minutes before serving. Garnish with chopped parsley if desired.

Notes

  • You can use leftover rotisserie chicken or any cooked chicken for convenience.
  • To make it from scratch, sauté fresh veggies before mixing.
  • Swap cream of mushroom or cream of celery soup if preferred.

Nutrition

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