Description: This Chicken Pot Pie Bake is an easy twist on the classic comfort food! Made with a creamy chicken and vegetable filling topped with a golden, flaky biscuit crust, it’s the ultimate one-pan dinner perfect for busy weeknights or cozy family meals.
Ingredients
- 2 cups (300g) cooked shredded chicken
- 1 cup (150g) frozen mixed vegetables (peas, carrots, corn)
- 1 can (10.5 oz/300g) cream of chicken soup
- 1/2 cup (120ml) milk
- 1 package (16 oz/450g) refrigerated biscuit dough
Rich, creamy, and packed with savory flavor, this casserole is a family favorite that’s as easy as it is delicious!
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch (23×33 cm) baking dish.
- Make the Filling: In a large bowl, mix the shredded chicken, frozen vegetables, cream of chicken soup, milk, and season with salt, pepper, and a pinch of garlic powder.
- Assemble the Bake: Pour the chicken mixture into the prepared baking dish and spread evenly. Top with the biscuit dough, spacing the biscuits slightly apart.
- Bake: Bake for 25–30 minutes, or until the biscuits are golden brown and the filling is bubbly.
- Cool and Serve: Let the dish cool for 5 minutes before serving. Enjoy with a side salad or steamed vegetables!
Tips
- Add sautéed onions, celery, or mushrooms to the filling for extra flavor.
- Use puff pastry or pie crust instead of biscuit dough for a more traditional pot pie topping.
- Make it ahead by preparing the filling in advance and refrigerating until ready to bake.
Nutrition Information (Per Serving, Approx. 6 Servings)
- Calories: 320
- Protein: 18g
- Carbohydrates: 28g
- Fat: 15g
- Fiber: 2g
- Sodium: 700mg
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