Description
Enjoy a delicious twist on the classic chicken pot pie with this Chicken Pot Pie Bake with Cheddar Bay Biscuits. A savory casserole made with tender rotisserie chicken, creamy filling, and topped with fluffy, cheesy Red Lobster Cheddar Bay biscuits. This quick and easy dish is perfect for comforting weeknight dinners or gatherings. Ready in under 45 minutes, it’s a meal the whole family will love.
Ingredients
1 rotisserie chicken, shredded
1 bag frozen mixed vegetables (about 12 oz)
2 cans (10.5 oz each) cream of chicken soup
1/2 cup milk
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
For the Cheddar Bay Biscuits:
1 package Red Lobster Cheddar Bay biscuit mix
Ingredients required on the package (shredded cheddar cheese, water, butter
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and lightly grease a 9×13 inch baking dish.
- Prepare the Filling: In a large bowl, mix together shredded rotisserie chicken, frozen vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper.
- Assemble: Pour the chicken mixture into the baking dish, spreading it evenly.
- Make Biscuit Topping: Prepare the Cheddar Bay biscuit mix as per package instructions. Drop spoonfuls of the dough over the chicken mixture.
- Bake: Bake in the preheated oven for 25-30 minutes, until biscuits are golden and filling is bubbly. Let sit for a few minutes before serving.
Notes
You can substitute fresh vegetables for frozen, but be sure to cook them slightly beforehand.
For added flavor, brush the biscuits with melted garlic butter after baking.
This dish freezes well. Assemble the casserole but don’t bake it. Store in the freezer for up to 3 months and bake from frozen when ready.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6-8 servings
- Calories: 350 kcal
Keywords: Chicken pot pie bake, Cheddar Bay biscuits, chicken casserole, easy dinner recipe, comfort food