Golden Chicken Pot Pie Biscuit Bake
A delicious and comforting chicken pot pie with a twist, topped with golden biscuits.
Equipment
- 1 9x13-inch baking dish greased
- 1 Mixing Bowl large
- 1 Basting Brush
Ingredients
Filling
- 2 cups cooked shredded chicken
- 1 cup frozen mixed vegetables
- 1 can 10.5 oz cream of chicken soup
- 1/2 cup milk
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
Biscuit Topping
- 1 can 16.3 oz refrigerated biscuit dough
- 2 tbsp butter melted
Instructions
Preparation
- Preheat the oven to 375°F. In a large mixing bowl, combine the cooked chicken, frozen vegetables, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Pour the chicken mixture into a greased 9x13-inch baking dish, spreading it evenly.
- Open the can of biscuit dough and place the biscuits on top of the chicken mixture, leaving a small gap between each biscuit.
- Brush the melted butter over the tops of the biscuits using a basting brush.
Baking
- Place the dish in the preheated oven and bake for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbling.
- Remove from the oven and let cool for a few minutes before serving.
Serving
- Serve the chicken pot pie bake warm, garnished with fresh herbs if desired.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Notes
Pro Tips: Use fresh herbs like thyme or parsley for garnish. Ingredient Substitutions: Substitute milk with almond milk for a dairy-free option. How to Serve: Pair with a green salad for a complete meal. Storage & Freshness: Keep in an airtight container in the fridge for up to 3 days. Make-Ahead Tips: Prepare the filling a day in advance and store in the fridge until ready to bake.