This Chicken Pot Pie Bake is a cozy take on the classic comfort food without all the hassle. Traditional pot pies can be a bit much, from getting the crust just right to dealing with a long list of ingredients. This version keeps it simple and delicious. With only four ingredients, five minutes of prep, and thirty minutes in the oven, you’ll have a warm and hearty dinner on the table fast. It’s the perfect easy meal to enjoy all season long.
Original recipe from Aubrey Schoenekase.
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Chicken Pot Pie Bake
- 1 16 oz. can homestyle biscuits
- 1 10 oz. bag frozen mixed veggies
- 2 10.5 oz. can fat free cream of chicken soup
- 16 oz. cooked chicken, shredded
Directions:
- Preheat your oven to 350 degrees.
- Steam your frozen veggies according to the directions on the bag.
- Combine your shredded chicken, steamed veggies, and cream of chicken soup into a large mixing bowl.
- Pour the chicken mixture into a 9×13 baking dish and spread evenly.
- Cut each biscuit into four pieces and layer the pieces on top of the chicken mixture.
- Bake for 30 minutes, or until the tops of the biscuits are golden brown.
*I cooked shredded chicken for this recipe, but you can also broil chicken breasts or used canned chicken, whatever you prefer!