Chicken Pot Pie Bake

Are you in search of a comforting, easy-to-make dinner that’s both satisfying and husband-approved? Look no further than this delightful Chicken Pot Pie Bake. With its crispy biscuit topping and hearty filling, it’s sure to become a staple in your home cooking repertoire. Plus, it’s budget-friendly and requires minimal prep time, making it perfect for busy weeknights or whenever you’re craving something delicious and comforting. Let’s dive into the recipe:

Ingredients:

3 cups of cooked chicken, shredded or chopped

2 cans of Cream of Chicken soup

1 bag of frozen mixed vegetables (approximately 3 cups)

2 cups of shredded cheese (your choice, but cheddar works great)

2 cans of Pillsbury biscuits (5 count each)

2 tbsp melted butter

Instructions:

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking. This optimal temperature will help the biscuit topping achieve its desired crispiness.
2. Prepare the baking dish by lightly greasing it. This step prevents sticking and ensures easy serving after the bake is beautifully done.
3. Mix the filling ingredients in a large bowl. Combine the cooked chicken, Cream of Chicken soup, frozen vegetables, and shredded cheese. Stir until everything is well incorporated. This mix provides a creamy, savory, and veggie-packed base that defines the pot pie flavor.
4. Spread the mixture evenly in the prepared baking dish. Ensuring an even spread will help cook the bake uniformly, allowing for a perfect consistency in every bite.
5. Prepare the biscuit topping. Take the Pillsbury biscuits and cut them into quarters. This increases the surface area for maximum crispiness. Toss the biscuit pieces in melted butter, then spread them evenly over the chicken mixture. The butter not only adds flavor but also helps the biscuits achieve a golden-brown finish.
6. Bake for 25 minutes or until the biscuit topping is crispy and golden, and the mixture is bubbling. The bubbling indicates that everything is heated through and the flavors have melded together perfectly.
7. Serve and enjoy! Once done, let it cool for a few minutes before serving. This dish is perfect on its own or with a side salad for an extra dose of greens.

This Chicken Pot Pie Bake is more than just a meal; it’s a comfort dish that brings warmth and joy to the table. It’s a testament to how simple ingredients can be transformed into a delicious and fulfilling dish. Whether you’re cooking for your family on a chilly evening or looking for a dish that’s sure to impress, this recipe checks all the boxes. Give it a try and see why it comes highly recommended by husbands and taste testers alike!

Related Recipes:

• Instant Pot Chicken Tenders
• Pecan Pie Balls! No Bake!
• Pina Colada Pie Recipe

Serving and Storage Tips for Chicken Pot Pie Bake

Enjoying your Chicken Pot Pie Bake to the fullest involves more than just following the recipe correctly. How you serve and store it can also make a big difference in maintaining its taste and texture. Here are some tips to ensure your dish remains as delightful as when it first came out of the oven.

Serving Tips:

1. Let It Rest: After removing the bake from the oven, let it sit for about 5 minutes. This rest period allows the filling to set slightly, making it easier to cut and serve without it falling apart.
2. Accompaniments: While the Chicken Pot Pie Bake is a hearty meal on its own, you can pair it with a light side salad dressed with a vinaigrette to balance the richness. A crusty piece of bread can also complement the creamy texture of the pot pie.
3. Garnish: For an extra touch of color and freshness, consider garnishing with freshly chopped herbs like parsley or chives right before serving.

Storage Tips:

1. Cooling Down: Ensure the Chicken Pot Pie Bake is completely cooled to room temperature before storing to prevent condensation that can make the topping soggy.
2. Refrigerating: If you have leftovers, cover the baking dish with aluminum foil or transfer the bake to an airtight container. It can be stored in the refrigerator for up to 3 days. The airtight container helps to keep the bake moist and prevents it from absorbing other odors from the fridge.
3. Freezing: For longer storage, you can freeze the Chicken Pot Pie Bake. Wrap it tightly in plastic wrap and then in foil. It can be frozen for up to 2 months. To reheat, thaw it in the refrigerator overnight before baking. You may need to add a few extra minutes to the baking time to ensure it’s heated through.
4. Reheating: To maintain the crispiness of the biscuit topping when reheating, it’s best to reheat in the oven rather than the microwave. Cover the bake with foil and heat in a preheated oven at 350°F (175°C) until it’s warmed through. For the last few minutes, remove the foil to allow the biscuits to crisp up again.

By following these serving and storage tips, you can ensure that every bite of your Chicken Pot Pie Bake is as delicious as the last, whether it’s fresh out of the oven or a leftover delight.

FAQs

1. Can I use fresh vegetables instead of frozen in the Chicken Pot Pie Bake?

Yes, you can use fresh vegetables instead of frozen. If you choose to do so, it’s recommended to lightly steam or sauté them first to soften. This ensures that they cook evenly within the bake and match the texture of the other ingredients. Common vegetables like carrots, peas, and green beans work well, but make sure they are cut into small, bite-sized pieces.

2. How can I make the Chicken Pot Pie Bake gluten-free?

To make a gluten-free version of this dish, you will need to replace the canned Cream of Chicken soup with a gluten-free alternative, as well as use gluten-free biscuits or a gluten-free dough for the topping. Many stores carry gluten-free versions of canned soups and biscuit mixes, so check the labels carefully to ensure they meet your dietary needs.

3. Can I prepare the Chicken Pot Pie Bake ahead of time?

Yes, you can prepare this dish in advance to save time. You can mix the filling and spread it in the baking dish, then cover and refrigerate. The biscuit topping should be added just before baking to prevent it from becoming soggy. You can also fully assemble and bake the dish, then reheat it in the oven when ready to serve. Keep in mind that the baking time may need to be adjusted if starting from cold.

4. What’s the best way to shred chicken for this recipe?

The easiest way to shred chicken is to cook it first until it’s fully cooked but still moist. You can boil, bake, or use a slow cooker to cook the chicken. Once cooked, use two forks to pull apart the meat into shreds. Alternatively, for a quicker method, you can use a hand mixer or stand mixer with the paddle attachment to shred the chicken on a low setting. Just make sure the chicken is warm for easier shredding.

📖 Recipe

Chicken Pot Pie Bake

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• Author: Isabella
• Total Time: 40 minutes
• Yield: 6-8 Servings

Print Recipe

Description

This Chicken Pot Pie Bake recipe combines the classic comfort food elements into an easy-to-make dish perfect for busy weeknights. Featuring tender chicken, creamy soup, mixed vegetables, and a crispy biscuit topping, it’s a hearty meal that’s both satisfying and delicious. Ideal for families looking for a budget-friendly dinner option that doesn’t skimp on flavor.

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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 Pillsbury biscuits (5 count each)

2 tbsp melted butter

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Instructions

1. Preheat the oven to 375°F (190°C). Grease a baking dish.
2. In a large bowl, mix the chicken, Cream of Chicken soup, frozen vegetables, and shredded cheese. Spread the mixture evenly in the greased baking dish.
3. Cut the biscuits into quarters and toss them in melted butter. Arrange them on top of the chicken mixture.
4. Bake for 25 minutes or until the biscuits are golden brown and the mixture is bubbling. Allow to cool for a few minutes before serving.

Notes

For a gluten-free version, use gluten-free biscuits and cream of chicken soup.

Fresh vegetables can be used instead of frozen; just cook them slightly before adding.

Allow the bake to sit for a few minutes after removing from the oven to make serving easier.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: Chicken Pot Pie Bake, Easy Dinner Recipe, Comfort Food, Family-Friendly Meal, Quick Weeknight Dinner, Budget-Friendly Recipe