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!
