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.
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
Instructions
- Preheat the oven to 375°F (190°C). Grease a baking dish.
- 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.
- Cut the biscuits into quarters and toss them in melted butter. Arrange them on top of the chicken mixture.
- 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