Chicken pot pie is a comforting classic, and this bake version takes the coziness up a notch with its simplicity and scrumptious results. It’s the perfect dish for those nights when you want something hearty and satisfying without spending hours in the kitchen. Combining tender chicken, creamy sauce, and colorful veggies, all topped with golden, buttery biscuits, this bake is bound to be a crowd-pleaser. Whether you’re feeding your family on a busy weeknight or looking for an easy dish to bring to a potluck, this chicken pot pie bake checks all the boxes for a delicious meal.
This recipe is not only mouthwatering but also incredibly convenient, utilizing ingredients that are easy to find and often on hand. Starting with pre-cooked chicken cuts down on prep time significantly. The use of canned cream of chicken soup adds depth and creaminess to the filling, while a bag of frozen vegetables brings color, texture, and nutrients. The shredded cheese melts into every nook, making each bite irresistibly gooey. Topped with butter-tossed, quartered biscuits that bake up to a lovely golden crisp, this dish is a delightful twist on the traditional pot pie.
To make this comforting bake, preheat your oven to 375°F and grease a baking pan. In a large bowl, combine 3 cups of cooked, shredded chicken, two cans of cream of chicken soup, one bag of mixed frozen vegetables, and two cups of shredded cheese. Spread this mixture evenly in the prepared pan. Next, cut two cans of Pillsbury biscuits into quarters and toss them in two tablespoons of melted butter. Arrange the biscuit pieces over the chicken mixture. Bake for about 25 minutes or until the biscuits are golden and crispy, and the filling is bubbly. This easy, budget-friendly meal is sure to win over anyone—especially your hubby, as it’s definitely “hubby approved”!
Chicken Pot Pie Bake
Ingredients:
- 3 cups cooked chicken, shredded
- 2 cans Cream of Chicken soup
- 1 bag frozen mixed vegetables (about 3 cups)
- 2 cups shredded cheese
- 2 cans (5 count each) Pillsbury biscuits
- 2 tbsp melted butter
Instructions:
- Preheat your oven to 375°F (190°C). Grease a baking pan.
- In a large mixing bowl, combine the chicken, cream of chicken soup, frozen vegetables, and shredded cheese. Mix well.
- Spread the mixture evenly in the prepared baking pan.
- Cut the biscuits into quarters and toss them in melted butter. Arrange the biscuit pieces evenly over the chicken mixture.
- Bake in the preheated oven for about 25 minutes, or until the biscuits are golden and crispy, and the filling is bubbling.
- Serve hot and enjoy the comforting flavors of this easy-to-make bake!
Chicken pot pie bake!
Chicken pot pie is a comforting classic, and this bake version takes the coziness up a notch with its simplicity and scrumptious results. It’s the perfect dish for those nights when you want something hearty and satisfying without spending hours in the kitchen. Combining tender chicken, creamy sauce, and colorful veggies, all topped with golden, buttery biscuits, this bake is bound to be a crowd-pleaser. Whether you’re feeding your family on a busy weeknight or looking for an easy dish to bring to a potluck, this chicken pot pie bake checks all the boxes for a delicious meal.
Ingredients
- 3 cups cooked chicken, shredded
- 2 cans Cream of Chicken soup
- 1 bag frozen mixed vegetables (about 3 cups)
- 2 cups shredded cheese
- 2 cans (5 count each) Pillsbury biscuits
- 2 tbsp melted butter
Instructions
- Preheat your oven to 375°F (190°C). Grease a baking pan.
- In a large mixing bowl, combine the chicken, cream of chicken soup, frozen vegetables, and shredded cheese. Mix well.
- Spread the mixture evenly in the prepared baking pan.
- Cut the biscuits into quarters and toss them in melted butter. Arrange the biscuit pieces evenly over the chicken mixture.
- Bake in the preheated oven for about 25 minutes, or until the biscuits are golden and crispy, and the filling is bubbling.
- Serve hot and enjoy the comforting flavors of this easy-to-make bake!