Recipe Background
This Easy Chicken Pot Pie Bake is just like momma's! Well... except you don't have to spend the entire day in the kitchen. It's still got that perfectly seasoned savory roux, swimming with all your favorite garden veggies and cubes of tender chicken. Rather than making it from scratch, we take a little short cut with the pie crust and swap it for some buttery, fluffy canned biscuits, but we like them just as much! With this comforting concoction, you can get a taste of momma's kitchen in under 40 minutes. Think of all the things you can do with that extra time! Easy Chicken Pot Pie Bake brings you the tastes of your childhood without too much hassle... what a treat!
This Easy Chicken Pot Pie Bake is just like momma's! Well... except you don't have to spend the entire day in the kitchen. It's still got that perfectly seasoned savory roux, swimming with all your favorite garden veggies and cubes of tender chicken. Rather than making it from scratch, we take a little short cut with the pie crust and swap it for some buttery, fluffy canned biscuits, but we like them just as much! With this comforting concoction, you can get a taste of momma's kitchen in under 40 minutes. Think of all the things you can do with that extra time! Easy Chicken Pot Pie Bake brings you the tastes of your childhood without too much hassle... what a treat!
Ingredients
- 1 (16.3-ounce) can Pillsbury Grands!™ Southern Homestyle biscuits
- 4 tablespoons butter divided
- 4 cups frozen vegetable mix such as corn, peas, carrots, and green beans
- 4 cups chicken cooked and cubed
- 2 cups milk
- 2 (10.5-ounce) cans cream of chicken soup
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Directions
- Preheat the oven to 375 degrees F.
- Coat a 9x13-inch pan with nonstick spray.
- Place the biscuits on a baking sheet and bake for 8 minutes.
- Transfer the biscuits from the heat and leave the oven turned on.
- In a large skillet over medium-high heat, melt 2 tablespoons of the butter.
- Add the frozen vegetables to the butter and cook, about 10-15 minutes.
- Add the chicken, the milk, the cream of chicken soup, the salt, and the pepper to the vegetables, stir to combine, and cook until the mixture is heated through and bubbly, about 5 minutes.
- Pour the chicken mixture into the prepared baking dish and evenly spread it out.
- Place the biscuits on top of the chicken mixture, baked-side down.
- In a microwaveable bowl, add the remaining butter and the garlic powder and microwave in 30 second increments until the butter has melted.
- Pour the butter mixture over the biscuits.
- Bake the pot pie mixture, about 10-12 minutes
- Tent the baking dish with foil and bake until the biscuits are golden-brown, about 10-12 minutes.
- Serve.
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