Chicken Pot Pie Bake

 Chicken Pot Pie Bake – A Comfort Food Classic

When it comes to comfort food, nothing quite compares to a warm, flaky Chicken Pot Pie Bake. This dish takes everything you love about traditional chicken pot pie and transforms it into an easy-to-make, casserole-style bake with golden, buttery biscuits on top.

If you're looking for a quick and hearty family meal, this Chicken Pot Pie Bake is sure to satisfy. With tender shredded chicken, a creamy filling, and crisp, buttery biscuits, this recipe delivers homemade flavor without the hassle of making pie crust from scratch. Whether it's a weeknight dinner or a cozy weekend meal, this dish will have everyone coming back for seconds!

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Ingredients

For the Filling:

2 tablespoons butter – Adds richness and depth of flavor.

1 small package frozen mixed vegetables (carrots, peas, corn, and green beans) – Provides color, texture, and nutrients.

2 cooked and shredded chicken breasts – The star protein, making this dish hearty and satisfying.

1 can (10.5 oz) cream of chicken soup – Creates the creamy, savory base for the filling.

1/2 cup milk – Helps achieve a smooth, velvety sauce.

1/2 teaspoon garlic powder – Enhances the savory flavors.

1/2 teaspoon onion powder – Adds subtle depth without overpowering the dish.

Salt and black pepper, to taste – Essential for balancing flavors.

For the Topping:

1 can Pilsbury Grands Biscuits (8 biscuits) – Creates a golden, flaky topping with a slight crunch.

1 tablespoon butter (melted) – Brushed on top for extra flavor and browning.

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Step-by-Step Instructions

Step 1: Prepare the Filling

1. Preheat your oven to 375°F (190°C).

2. In a large skillet, melt 2 tablespoons of butter over medium heat.

3. Add the frozen mixed vegetables and cook for 3-4 minutes, stirring occasionally.

4. Stir in the shredded chicken, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper.

5. Cook for another 5 minutes, allowing the flavors to blend and the mixture to heat through.

Step 2: Assemble the Casserole

6. Pour the chicken and vegetable mixture into a lightly greased 9x13-inch baking dish.

7. Open the can of Pilsbury Grands Biscuits and separate them.

8. Place the biscuits evenly on top of the filling, leaving some space between them.

9. Brush the tops with melted butter for an extra golden finish.

Step 3: Bake to Perfection

10. Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and cooked through.

11. Let the casserole rest for 5 minutes before serving.

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Why You'll Love This Recipe

Easy to Make – No need for homemade pie crust; biscuits make it simple.

Comforting and Hearty – Creamy, savory, and packed with tender chicken.

Kid-Friendly – A great way to sneak in veggies while keeping it delicious.

Perfect for Leftovers – Tastes just as good the next day!

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Pro Tips for the Best Chicken Pot Pie Bake

Use Rotisserie Chicken: Save time by using pre-cooked rotisserie chicken instead of cooking and shredding chicken breasts.

Add Cheese: A sprinkle of shredded cheddar on top before baking adds an extra layer of flavor.

Make It Extra Crispy: For crispier biscuits, bake them separately and place them on top after the filling has baked for 15 minutes.

Season to Taste: Taste the filling before baking and adjust salt and pepper as needed.

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Serving Suggestions

This Chicken Pot Pie Bake is a complete meal on its own, but for an extra comforting touch, pair it with:

A fresh green salad with ranch dressing.

Mashed potatoes for an ultra-hearty dinner.

A warm bowl of soup like creamy tomato or butternut squash.

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Final Thoughts

This Chicken Pot Pie Bake takes the classic comfort food and makes it easier than ever without compromising on flavor. With flaky golden biscuits, a creamy, savory filling, and simple ingredients, it’s a recipe that will quickly become a family favorite.

Try this easy, crowd-pleasing dish tonight and enjoy a warm, satisfying meal that brings everyone to the table!

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