Chicken pot pie bake – Don’t Lose This Recipe
If you’re craving a hearty and comforting meal, look no further than our scrumptious Chicken Pot Pie Bake. This mouthwatering dish combines tender chicken, a medley of veggies, and flaky biscuits into a delightful culinary masterpiece. Let’s dive into this easy-to-follow recipe that will leave your taste buds singing.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| 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 taste) | |
| 1 can Cream of Chicken Soup (regular size) | |
| Salt and pepper, to taste |
Instructions:
- Preheat the Oven: Begin by preheating your oven to 400 degrees. This ensures that your Chicken Pot Pie Bake will cook to perfection.
- Sauté the Veggies: In a large saucepan, melt the butter over medium heat. Add the frozen veggie mix, including carrots, peas, corn, and green beans. Sauté until the vegetables become tender, which should take about 5-7 minutes. Season with salt and pepper to taste.
- Create the Creamy Sauce: Whisk in the chicken broth and the Cream of Chicken Soup into the sautéed vegetables. Allow the sauce to simmer for approximately 1 minute to thicken. Feel free to season with more salt and pepper to suit your preferences.
- Incorporate Shredded Chicken: Turn off the heat and add the cooked and shredded chicken to the mixture. Stir until the filling is well-combined. If the filling seems too thick, you can stir in some extra chicken broth for the perfect consistency.
- Pre-Bake the Biscuits: On a parchment-lined sheet pan, partially bake the biscuits for half of the time indicated on the can for a “pre-bake.” Remove them from the oven.
- Assemble and Bake: Pour the delectable filling into a buttered 13×9-inch baking dish. Top the filling with the partially baked biscuits, flipping them over to ensure even baking on the other side. Bake for an additional 10 minutes or until the biscuits turn a beautiful golden brown, and the filling becomes bubbly. Allow it to cool for 5 minutes before serving.
