step-by-Step Instructions
1. Prepare the Filling
In a large bowl, mix together the cooked chicken, frozen vegetables, cream of chicken soup, milk, cheese (if using), garlic powder, onion powder, salt, and pepper. Stir until everything is evenly combined.
2. Assemble the Bake
Grease a 9x13-inch baking dish and pour the chicken mixture into it, spreading it evenly. Top with biscuit dough or unrolled crescent roll sheets. If using biscuits, space them evenly over the filling.
3. Bake Until Golden
Place the dish in a preheated oven at 375°F (190°C) and bake for 25–30 minutes, or until the topping is golden brown and cooked through.
4. Serve and Enjoy
Let the bake rest for 5 minutes before serving. Scoop into bowls or plates for a hearty, satisfying meal.
Tips and Variations
Homemade touch: Swap cream of chicken soup for a quick homemade roux with butter, flour, and chicken broth.
Cheesy crust: Sprinkle shredded cheese on top of the biscuits before baking.
Herb boost: Brush biscuit tops with melted butter and sprinkle with parsley or thyme for extra flavor.
Leftover-friendly: This recipe is perfect for using up leftover rotisserie chicken or turkey.
Why You’ll Love It
Quick and easy: No pie crust to roll out.
Crowd-pleaser: A guaranteed family favorite.
Comforting: Creamy, savory filling with a flaky topping.
Customizable: Use your favorite vegetables, cheese, or herbs.
Final Thoughts
The Chicken Pot Pie Bake is proof that comfort food doesn’t have to be complicated. With simple ingredients and just a few steps, you can put a warm, golden-topped casserole on the table that’s every bit as satisfying as the classic. It’s hearty enough for dinner, quick enough for weeknights, and versatile enough to become a regular in your meal rotation.
