This Chicken Pot Pie Bake is everything you love about classic chicken pot pie, but even easier and cozier! It brings all the creamy, savory flavors together in one bubbling casserole dish, with a layer of golden, tender biscuits on top in place of traditional pie crust. Perfect for weeknights and family gatherings alike, this comforting bake is bound to become your new go-to recipe when you need a hearty, satisfying meal with minimal fuss.
Ingredients You’ll Need
The best part about this Chicken Pot Pie Bake is how simple the ingredient list is! Each component plays an important role, from the creamy base to the flaky biscuit topping, creating that wonderful balance of textures and flavors.
- Butter: Adds rich flavor and helps soften the onions and garlic for a savory base.
- Yellow onion: Diced small for a sweet, aromatic boost in every bite.
- Garlic: Freshly minced garlic brings warmth and depth to the filling.
- Cooked shredded chicken: Rotisserie chicken works great for convenience and juicy shredded meat.
- Cream of chicken soup: The backbone of the creamy sauce that brings everything together.
- Milk: Thins the filling just enough to keep it luxuriously creamy without being too thick.
- Frozen mixed vegetables: Thawed for speed and color—think carrots, peas, corn, and green beans.
- Dried thyme: A must for that classic savory chicken pot pie flavor.
- Salt: Enhances all the savory tastes in the filling—taste and adjust for your preferences.
- Black pepper: A gentle kick to balance out all the creamy richness.
- Shredded cheddar cheese (optional): Gives an extra layer of melty goodness for cheese lovers.
- Refrigerated biscuit dough: Easy-peasy topping that bakes up golden and flaky, no dough-making required.
- Melted butter (optional): Brushed on top for a gloriously glossy finish on those biscuits.
How to Make Chicken Pot Pie Bake
Step 1: Prep Your Dish
Start by preheating your oven to 375°F (190°C), so it’s nice and hot by the time you’re ready to bake. Lightly grease a 9×13-inch baking dish—this ensures every bit of your Chicken Pot Pie Bake lifts out effortlessly when it’s time to serve.
Step 2: Sauté the Aromatics
Grab a large skillet and melt the butter over medium heat. Toss in your diced onion and minced garlic, and sauté for 2 to 3 minutes. You’ll know they’re ready when your kitchen smells delicious and the onions start turning soft and translucent.
Step 3: Make the Filling
Stir in your cooked shredded chicken, cream of chicken soup, and milk—watch as the sauce turns luxuriously creamy! Add the thawed mixed veggies, dried thyme, salt, and black pepper, making sure everything is well combined. Let it simmer for another 2 to 3 minutes until it’s heated through and fragrant. If you’re using shredded cheddar cheese, fold it in now so it melts right into the filling.
Step 4: Assemble the Chicken Pot Pie Bake
Pour the creamy mixture into your prepared baking dish and spread it out evenly. Now, take your refrigerated biscuit dough and cut each biscuit in half. Arrange the biscuit halves evenly over the top of the filling so every serving gets that irresistible, fluffy crust.
Step 5: Add the Finishing Touches
If you’re feeling extra fancy, brush the tops of the biscuits with melted butter. Not only does this add flavor, but it also gives the biscuits an inviting, golden shimmer that makes the bake look bakery-worthy!
Step 6: Bake to Perfection
Slide your dish into the oven (uncovered) and bake for 25 to 30 minutes. You’ll know it’s ready when the biscuits are puffed and deeply golden, and the filling is bubbling up around the edges. Let your Chicken Pot Pie Bake cool for a few minutes before serving—those first bites are worth the wait!
How to Serve Chicken Pot Pie Bake
Garnishes
A sprinkle of fresh parsley brings a flash of green and a pop of freshness to each portion. You could also add a crack of black pepper or even a little extra cheese on top if you want to go all out!
Side Dishes
Chicken Pot Pie Bake is super hearty on its own, but it pairs wonderfully with a crisp garden salad or simple roasted green beans. For extra comfort, try it with some buttery mashed potatoes or even steamed broccoli on the side—kids and adults will be equally thrilled.
Creative Ways to Present
For a fun twist, scoop your Chicken Pot Pie Bake into individual ramekins for personal pot pies with a biscuit on each. Or, use a round casserole dish for a more classic pie presentation. However you dish it up, don’t forget the big serving spoon for those satisfying, steamy spoonfuls!
Make Ahead and Storage
Storing Leftovers
Leftovers will keep super well in the fridge! Store any remaining Chicken Pot Pie Bake in an airtight container for up to 3 days. You might find the flavors deepen even more by day two, making lunch leftovers a real treat.
Freezing
This Chicken Pot Pie Bake can be assembled ahead and frozen (unbaked or baked). For best results, wrap the dish tightly in foil and freeze for up to 2 months. Let it thaw overnight in the fridge before baking as usual or reheating.
Reheating
To reheat, simply warm your portions in the oven at 350°F until heated through—this keeps the biscuits crisp. The microwave works in a pinch, though the topping may be a little softer, but the flavor still shines through!
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is one of the best shortcuts for this Chicken Pot Pie Bake. It saves time and guarantees tender, flavorful meat.
What vegetables work best in this casserole?
Frozen mixed vegetables are the most convenient and classic, but feel free to use any combination your family loves, like corn, peas, carrots, or even diced potatoes.
Is it possible to make this dish dairy-free?
Yes, you can swap the butter for a plant-based alternative, use a dairy-free “cream” soup and substitute your favorite non-dairy milk for a still-creamy, comforting bake.
Can I add extra spices or herbs?
Go for it! A pinch of paprika, a dash of hot sauce, or some fresh rosemary or sage can add a new twist and make your Chicken Pot Pie Bake uniquely yours.
Will homemade biscuit dough work as the topping?
Definitely! If you have a favorite biscuit recipe, use it on top—just be sure the biscuit layer isn’t too thick so everything bakes evenly and the top gets beautifully golden.
Final Thoughts
Once you try this crowd-pleasing, ultra-comforting Chicken Pot Pie Bake, I promise it’ll become a regular on your dinner table. It’s so simple, so flavorful, and so satisfying—you’ll want to make it again and again. Gather your loved ones, grab a casserole dish, and dig in!
Print
Chicken Pot Pie Bake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the comforting flavors of a classic chicken pot pie with this easy-to-make Chicken Pot Pie Bake. Creamy chicken and vegetable filling topped with golden biscuit crust, this dish is sure to become a family favorite.
Ingredients
Main Filling:
- 2 tablespoons butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 cups cooked shredded chicken
- 1 (10.5-ounce) can cream of chicken soup
- 1 cup milk
- 1 ½ cups frozen mixed vegetables, thawed
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded cheddar cheese (optional)
Topping:
- 1 can refrigerated biscuit dough (8 count)
- 1 tablespoon melted butter for brushing (optional)
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Sauté Ingredients: In a skillet, sauté onion and garlic in butter until softened. Add chicken, soup, milk, vegetables, thyme, salt, and pepper. Cook until heated through.
- Add Cheese (Optional): Stir in cheddar cheese if desired. Pour mixture into the baking dish.
- Top with Biscuits: Cut biscuits in half and arrange over the filling. Brush with melted butter.
- Bake: Bake uncovered for 25–30 minutes until biscuits are golden and cooked through. Let cool before serving.
Notes
- Use rotisserie chicken for quick prep.
- Enhance flavor with hot sauce or paprika.
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