Chicken pot pie bake recipe

This easy-to-make casserole features a creamy chicken and vegetable filling topped with golden, fluffy Grands biscuits.

Chicken Pot Pie Bake

Ingredients:

How To Make Chicken Pot Pie Bake:

Step 1: Preheat the Oven: Preheat your oven to 400F (200C).

Step 2: Sauté the Veggies: In a large saucepan, heat the 2 tablespoons butter over medium heat. Add the 1 small package frozen veggie mix and sauté until the vegetables are tender, which should take about 5-7 minutes. Season with salt and pepper to taste.

Step 3: Prepare the Sauce: Whisk in 1 cup of the chicken broth and the 1 can Cream of Chicken soup. Let the sauce simmer for 1 minute to thicken. Season with more salt and pepper to taste.

Step 4: Combine the Filling: Turn off the heat and add the 2 cooked shredded chicken breasts to the mixture, stirring until the filling is well-combined. If the filling is too thick, stir in extra chicken broth (up to 2 cups total) to achieve your preferred consistency.

Step 5: Pre-Bake the Biscuits: On a parchment-lined sheet pan, bake the 8 biscuits for half of the time listed on the can (this is usually around 5-7 minutes). Remove them from the oven.

Step 6: Assemble and Bake: Pour the filling into a buttered 13×9-inch baking dish. Top the filling with the partially baked biscuits, flipping them over from top to bottom to ensure even baking on the other side. Bake for an additional 10 minutes, or until the biscuits are golden brown and the filling is bubbly.

Step 7: Serve and Enjoy: Allow the dish to cool for 5 minutes before serving.