Chicken Pot Pie Bake

Why Make This Recipe

Chicken Pot Pie Bake is the kind of meal that brings comfort and warmth to your table. It’s creamy, full of flavor, and perfect for family dinners. The best part? It’s easy to make with ingredients you probably already have in your kitchen.

This recipe saves time while still giving you that homemade taste. Instead of making pie crust from scratch, you use biscuit dough for the topping, which bakes up golden and fluffy. It’s great for busy weeknights or when you want a quick, hearty meal.

Kids and adults will both love this dish. The creamy chicken and vegetable filling is tasty and satisfying. If you’re looking for something simple, warm, and filling, this Chicken Pot Pie Bake is a great choice.

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How to Make Chicken Pot Pie Bake

Ingredients:

• 2 cups of shredded cooked chicken
• 2 cups of frozen mixed vegetables (thawed)
• 1 can (10.5 oz) of cream of chicken soup
• 1/2 cup of milk
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1 can of refrigerated biscuit dough

Directions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix the shredded chicken, thawed vegetables, cream of chicken soup, milk, salt, and pepper. Stir well until everything is combined.
3. Pour the mixture into a greased baking dish and spread it evenly.
4. Cut the biscuit dough into quarters and place them on top of the chicken mixture.
5. Bake for 25–30 minutes or until the biscuits are golden brown and cooked through.
6. Let it cool for a few minutes, then serve warm.