Chicken Pot Pie Bake
This quick and easy chicken pot pie bake recipe is the perfect weeknight dinner. It's loaded with tender chicken and soft vegetables in a creamy sauce with melted cheese and topped with biscuits to give you all the comforting flavors of chicken pot pie but half of the work.
Equipment
- measuring cups
- Liquid Measuring Cup
- mixing bowl
- 9x13 inch baking dish
- kitchen shears
- aluminum foil
Ingredients
- 4 cups cubed rotisserie chicken
- 1 cup whole milk
- 2 (10.5 oz.) cans condensed cream of chicken soup
- 12 oz. frozen peas and carrots
- 2 cups shredded cheddar cheese
- 8 oz. Pilsbury Grands Southern Homestyle Canned Biscuit Dough
- salt and pepper to taste
Instructions
- Preheat oven to 375 degrees F.
- In a large mixing bowl, combine milk and cream of chicken soup and mix until well combined.
- Add in frozen vegetables and mix. Set aside.
- Cut chicken into small bite sized pieces and layer in the bottom of a 9x13" baking dish.
- Sprinkle cheese over top of chicken, then add the chicken soup mixture.
- Gently mix all together.
- Next, remove biscuits from container and cut biscuits into small bite sized pieces.
- Layer biscuits over top of the chicken and vegetables.
- Cover with aluminum foil and bake for 35 minutes.
- After 35 minutes, remove aluminum foil and bake for another 10-15 minutes until the top of the casserole is slightly browned.
- Remove from heat and let cool.
- Enjoy!
Nutrition
Calories: 477kcalCarbohydrates: 21gProtein: 43gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 146mgSodium: 909mgPotassium: 214mgFiber: 2gSugar: 3gVitamin A: 4372IUVitamin C: 5mgCalcium: 263mgIron: 1mg
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