Chicken Pot Pie Bake
A comforting, easy-to-make Chicken Pot Pie Bake with a flaky biscuit topping and creamy chicken filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup mixed vegetables (peas, carrots, corn)
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons flour
- 1 can of biscuits or homemade biscuit dough
- Salt and pepper to taste
- A pinch of thyme
Instructions
- Preheat your oven to 375°F (190°C).
- Sauté the mixed vegetables in olive oil for 3-5 minutes until softened.
- Make the cream sauce by melting butter, adding flour to form a roux, and whisking in chicken broth and heavy cream.
- Add the chicken and season with salt, pepper, and thyme.
- Combine thoroughly and pour into a greased 9×13-inch baking dish.
- Top with biscuit dough, covering the filling as desired.
- Bake in the preheated oven for 25-30 minutes until golden brown.
- Cool for 10 minutes before serving.
Notes
Feel free to add different vegetables or make a vegetarian version with lentils or chickpeas.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken pot pie, comfort food, baking, easy recipes, family dinner