This Chicken Pot Pie Bake recipe takes your classic chicken pot pie we all know and love and simplifies it into the perfect dinner bake! Honestly, chicken pot pies can be a pain to make from getting the perfect pie crust to overcomplicating the inside of it. But if you’re someone who love’s an easy, yet delicious meal, this recipe will be a game changer for you. This Chicken Pot Pie Bake calls for only four ingredients, 5 minutes of prep time, and 30 minutes of cook time to make a dish you will want to eat every day. Definitely keep this one in your pocket because this is the perfect family dinner for fall! Original recipe from Aubrey Schoenekase.
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Ingredients:
- 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
Instructions:
- 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.
Notes:
*I cooked shredded chicken for this recipe, but you can also broil chicken breasts or used canned chicken, whatever you prefer!