Description
The Chicken Pot Pie Bake is a classic comfort food that combines the heartiness of a traditional chicken pot pie with the convenience of a casserole. This dish is perfect for busy weeknights, family gatherings, or simply when you’re in the mood for something delicious and comforting.
Ingredients
| 3 cups | Cooked chicken |
| 2 cans | Cream of Chicken soup |
| 1 bag | Frozen veggies (3 cups) |
| 2 cups | Shredded cheese |
| 2 cans | Pillsbury biscuits (5 count each) |
| – | Butter for greasing |
| 2 tbsp | Melted butter |
Instructions
Preheat Oven: Start by preheating your oven to 375°F (190°C).
Mix Ingredients:Â In a large bowl, combine the cooked chicken, cream of chicken soup, frozen veggies, and shredded cheese. Mix well.
Spread in Pan:Â Transfer the mixture to the greased baking dish and spread it evenly.
Prepare Biscuits:Â Cut the biscuits into quarters. Toss them in melted butter, then spread them evenly over the chicken mixture.
Bake:Â Place the dish in the oven and bake for about 25 minutes. The dish is ready when the biscuits are crispy and golden, and the mixture is bubbling.
Notes
Consistency:Â If the mixture seems too thick, add a little milk or chicken broth to thin it out.
Biscuit Topping:Â For an extra golden crust, brush the biscuits with an egg wash before baking.
Spice it Up:Â Feel free to add spices like garlic powder, paprika, or a dash of cayenne pepper for added flavor.