Chicken Pot Pie Bake is a comforting, hearty dish that combines all the flavors of a traditional chicken pot pie with the convenience of a biscuit topping. This easy-to-make casserole is perfect for a weeknight dinner and is sure to become a family favorite. Let’s dive into the recipe and see how to create this delicious dish step-by-step.
Ingredients
- 1 can Pillsbury Grands Biscuits (8 biscuits)
- 2 tablespoons butter
- 1 small package frozen veggie mix (carrots, peas, corn, and green beans)
- 2 chicken breasts, cooked and shredded
- 1-2 cups chicken broth (adjust to your preference)
- 1 can Cream of Chicken Soup (regular size)
- Salt and pepper to taste
Instructions
Step 1: Prepare the Chicken and Vegetables
- Cook Chicken: If you haven’t already, cook the chicken breasts by boiling, baking, or using a rotisserie chicken. Once cooked, shred the chicken and set aside.
- Cook Vegetables: In a large skillet, melt the butter over medium heat. Add the frozen veggie mix and cook until tender, about 5-7 minutes.
Step 2: Make the Filling
- Combine Ingredients: Add the shredded chicken to the skillet with the vegetables.
- Add Soup and Broth: Stir in the can of Cream of Chicken Soup and 1 cup of chicken broth. Mix well to combine. If the mixture is too thick, gradually add more chicken broth until you reach your desired consistency.
- Season: Season the mixture with salt and pepper to taste. Cook for an additional 2-3 minutes until everything is well combined and heated through.
Step 3: Assemble the Bake
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Baking Dish: Pour the chicken and vegetable mixture into a greased 9×13 inch baking dish, spreading it out evenly.
- Top with Biscuits: Open the can of Pillsbury Grands Biscuits and arrange the biscuits on top of the chicken mixture. Slightly press down on the biscuits to ensure they adhere to the filling.
Step 4: Bake
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbly.
Step 5: Serve
- Cool Slightly: Allow the chicken pot pie bake to cool for a few minutes before serving. This helps the filling to set and makes it easier to serve.
- Serve: Serve the chicken pot pie bake warm, with a side salad or steamed vegetables if desired.
Cooking Notes
- Chicken: You can use leftover cooked chicken or rotisserie chicken for convenience.
- Vegetables: Feel free to add or substitute other vegetables such as mushrooms, broccoli, or spinach.
- Biscuits: For a crispier topping, you can brush the biscuits with a little melted butter before baking.
Frequently Asked Questions
Q: Can I make this dish ahead of time?
A: Yes, you can prepare the chicken and vegetable filling ahead of time and store it in the refrigerator for up to 2 days. When ready to bake, add the biscuits on top and bake as directed.
Q: How do I store leftovers?
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Q: Can I use homemade biscuits?
A: Absolutely! You can use homemade biscuit dough instead of canned biscuits. Just be sure to adjust the baking time as needed.
Keto/Low Carb Version
To make a keto or low-carb version of Chicken Pot Pie Bake, follow these modifications:
- Biscuits: Use a keto-friendly biscuit recipe made with almond flour or coconut flour.
- Cream of Chicken Soup: Use a low-carb version or make your own using heavy cream and chicken broth thickened with xanthan gum.
Chicken Pot Pie Bake is a delicious and easy-to-make dish that brings all the comforting flavors of a classic chicken pot pie with the added convenience of a biscuit topping. Perfect for any night of the week, this recipe is sure to become a family favorite. Try this recipe today and enjoy the delightful combination of creamy chicken filling and flaky biscuits!
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