Embrace the cozy and comforting vibes of a classic Chicken Pot Pie with a hassle-free twist in this delightful Chicken Pot Pie Bake. Packed with tender chicken, creamy sauce, vibrant veggies, and topped with golden biscuits, this recipe brings the essence of a traditional pot pie to your table without the fuss. Let’s dive into the simplicity of creating this warm and satisfying dish.
- 3 cups of cooked chicken
- 2 cans Cream of Chicken soup
- 1 bag frozen veggies (3 cups veggies)
- 2 cups shredded cheese
- 2 cans Pillsbury biscuits (5 count)
- Grease for the pan
How To Make Chicken Pot Pie Bake:
- Preheat and Grease:
- Preheat your oven to 375°F.
- Grease your baking pan to ensure an easy release of the baked goodness.
- Mix and Spread:
- In a bowl, combine the cooked chicken, Cream of Chicken soup, frozen veggies, and shredded cheese.
- Spread this mixture evenly in the prepared pan.
- Prepare Biscuit Topping:
- Cut each biscuit into quarters.
- Toss the biscuit quarters in 2 tbsp melted butter for that extra golden touch.
- Top and Bake:
- Arrange the butter-coated biscuit pieces evenly on top of the chicken and veggie mixture.
- Bake in the preheated oven for 25 minutes or until the biscuits are crispy on top, and the mixture is bubbling with deliciousness.
- Serve and Enjoy:
- Once out of the oven, let it cool for a moment.
- Serve yourself a generous portion and relish in the simplicity of a homemade Chicken Pot Pie Bake.
Chicken Pot Pie Bake is the epitome of comfort made easy. With its straightforward preparation and a symphony of flavors in every bite, this dish is not only affordable but also a go-to for busy days when you crave something hearty. The golden biscuits add a satisfying crunch to the creamy filling, making each spoonful a delightful experience. So, gather your ingredients, preheat that oven, and treat yourself to the warmth of Chicken Pot Pie Bake.