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Chicken Pot Pie Bake

A comforting and hearty Chicken Pot Pie Bake featuring tender chicken, creamy soup, and mixed vegetables topped with buttery biscuits, perfect for family dinners.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups cooked chicken
  • 2 cans cream of chicken soup
  • 3 cups frozen mixed vegetables
  • 2 cups shredded cheese
  • 2 cans Pillsbury biscuits (5 count)
  • 2 tbsp melted butter

Method
 

Preparation
  1. Preheat the oven to 375°F.
  2. Grease a pan.
  3. In a bowl, mix together the cooked chicken, cream of chicken soup, frozen vegetables, and shredded cheese.
  4. Spread the mixture evenly in the pan.
  5. Cut the biscuits into quarters, toss them in melted butter, and spread them evenly on top of the chicken mixture.
Baking
  1. Bake for 25 minutes or until the biscuits are crispy and the mixture is bubbling.

Notes

Serve hot with a side salad or fresh bread. To store, let cool completely and refrigerate for up to 3 days. Reheat in the oven at 350°F until warmed through. Use leftover rotisserie chicken for easier prep and feel free to add more veggies like corn or peas. For a vegetarian version, substitute chicken with cooked lentils and use cream of mushroom soup.