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.
