Chicken Pot Pie Bake: A Comforting Classic!

If you’re craving the cozy flavors of chicken pot pie but want a quicker, easier version, this Chicken Pot Pie Bake is the answer! Made with flaky biscuits, a creamy chicken and veggie filling, and a golden crust, this dish is hearty, comforting, and perfect for family dinners. Plus, it’s ready in under an hour! Let’s get cooking!

Why You’ll Love This Recipe

• Quick & Easy: Ready in under an hour!
• Comfort Food at Its Best: Creamy, savory, and totally satisfying.
• Customizable: Use your favorite veggies or add extra seasonings.
• Crowd-Pleasing: Perfect for family dinners or potlucks.

Ingredients

Here’s what you’ll need to make this delicious bake:

• 1 can Pillsbury Grands Biscuits (8 biscuits)
• 2 tablespoons butter
• 1 small package frozen veggie mix (carrots, peas, corn, and green beans)
• 2 chicken breasts (cooked and shredded)
• 1-2 cups chicken broth (adjust to your preference)
• 1 can (10.5 oz) cream of chicken soup
• Salt and pepper (to taste)

Step-by-Step Instructions

1. Preheat & Prep

• Preheat your oven to 400°F (200°C).
• Line a baking sheet with parchment paper.

2. Partially Bake the Biscuits

• Place the biscuits on the prepared baking sheet and bake for half the time listed on the can (about 5-7 minutes).
• Remove from the oven and set aside.

3. Make the Filling

• In a large saucepan, melt the butter over medium heat.
• Add the frozen veggie mix and sauté until tender, about 5-7 minutes. Season with salt and pepper to taste.
• Whisk in the chicken broth and cream of chicken soup. Let the sauce simmer for 1 minute to thicken.
• Turn off the heat and stir in the shredded chicken. If the filling is too thick, add more chicken broth.

4. Assemble the Bake

• Pour the filling into a buttered 9×13-inch baking dish.
• Place the partially baked biscuits on top of the filling, flipping them over to ensure even baking.

5. Bake

• Bake at 400°F (200°C) for 10 minutes, or until the biscuits are golden brown and the filling is bubbly.

6. Serve & Enjoy

• Let the bake cool for 5 minutes, then serve warm.

Tips for the Best Chicken Pot Pie Bake

• Use Rotisserie Chicken: Save time by using pre-cooked rotisserie chicken.
• Add Extra Veggies: Stir in diced potatoes, celery, or mushrooms for extra flavor.
• Make It Creamier: Add 1/2 cup of sour cream or cream cheese to the filling.
• Double the Recipe: This dish is perfect for feeding a crowd—just use two baking dishes.

Serving Ideas

• With a Side Salad: Serve with a fresh green salad or coleslaw for a balanced meal.
• For Meal Prep: Make a big batch and store in the fridge for quick lunches or dinners.
• As a Party Dish: Bring this to potlucks or family gatherings—it’s always a hit!

Frequently Asked Questions (FAQ)

Can I use homemade biscuits instead of canned?
Yes! Use your favorite biscuit recipe or store-bought biscuit dough.

Can I make this ahead of time?
Yes! Assemble the bake (without baking) and store it in the fridge for up to 24 hours. Bake as directed when ready to eat.

Can I freeze this dish?
Yes! Assemble the bake (without baking) and freeze for up to 2 months. Thaw in the fridge overnight and bake as directed.

What if I don’t have cream of chicken soup?
You can use cream of mushroom or cream of celery soup instead.

Why This Recipe is a Game-Changer

This Chicken Pot Pie Bake is the ultimate comfort food—creamy, savory, and packed with flavor. It’s quick to make, easy to customize, and perfect for feeding a crowd. Plus, it’s a great way to use pantry staples!

Final Thoughts

If you’re looking for a hearty, satisfying meal that’s sure to please, this Chicken Pot Pie Bake is the answer. Give it a try and let me know how it turns out!

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