Chicken Pot Pie Bake
A cozy casserole-style dish featuring creamy chicken filling topped with golden, fluffy biscuits.
Servings: 4 servings
Equipment
- Skillet
- Baking Dish
Ingredients
Ingredients
- 1 can Pilsbury Grands Biscuits (8 biscuits)
- 2 tablespoons Butter
- 1 small package Frozen Veggie Mix (carrots, peas, corn, and green beans)
- 2 pieces Chicken Breasts (cooked and shredded)
- 1-2 cups Chicken Broth
- 1 can Cream of Chicken Soup (regular size)
- Salt and Pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
- In a large skillet over medium heat, melt the butter. Add the frozen veggie mix and sauté for about 5 minutes, until just softened.
- Stir in the cooked, shredded chicken. Add the cream of chicken soup and 1 cup of chicken broth, mixing everything until smooth. If the mixture is too thick, gradually add more broth until you reach your desired consistency.
- Season the filling with salt and pepper to taste.
- Pour the creamy chicken and veggie mixture into the prepared baking dish, spreading it evenly.
- Open the can of biscuits and arrange them evenly on top of the filling. Lightly press them into the mixture so they bake up golden and delicious.
- Bake, uncovered, for 25 to 30 minutes, or until the biscuits are golden brown and cooked through.
- Let the casserole cool for 5 minutes before serving to allow the filling to set.
- Serve piping hot and enjoy!
Notes
For extra flavor, add a pinch of garlic powder or dried thyme to the creamy filling.