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–+ servings
Mouthwatering Chicken Pot Pie Bake

Mouthwatering Chicken Pot Pie Bake for Cozy Family Dinners

Experience the warmth of Mouthwatering Chicken Pot Pie Bake, a delightful comfort food ready in just 60 minutes!
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 410
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 3 cups Shredded Rotisserie Chicken Provides protein and flavor; using a freshly cooked rotisserie chicken enhances taste.
  • 1 can (10.5 oz) Cream of Chicken Soup Acts as a base for the creamy filling; can swap for homemade cream sauce if you're looking for a healthier option.
  • 2 cups Frozen Mixed Vegetables Adds color and nutrition; make sure they are thawed to achieve the right texture.
  • 1 tsp Seasoning Salt Enhances overall flavor; feel free to adjust to your palate.
  • 1 tsp Garlic Powder Provides aromatic richness; you can use fresh minced garlic for a fresher taste.
  • 1 tsp Onion Powder Adds sweetness and depth; fresh onions can be substituted for a more textured filling.
  • 2 cups Colby Jack Cheese Brings creaminess and flavor; try mozzarella or cheddar for a different twist.
For the Topping
  • 2 cans Refrigerated Biscuits Creates that flaky biscuit topping we all love; Pillsbury Grands Flaky Layers are your best bet for texture.
  • 4 tbsp Butter Adds richness and helps to brown the biscuit topping beautifully.

Equipment

  • 9x13 inch baking dish
  • mixing bowl
  • sharp knife or kitchen scissors

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with cooking spray or butter.
  2. In a large mixing bowl, combine the shredded rotisserie chicken, cream of chicken soup, thawed mixed vegetables, 1 cup of Colby Jack cheese, seasoning salt, garlic powder, and onion powder. Stir until fully incorporated.
  3. Open the cans of refrigerated biscuits and cut each biscuit into quarters.
  4. Pour the chicken mixture into the greased baking dish and sprinkle the remaining 1 cup of cheese on top. Distribute the quartered biscuits evenly over the cheese layer.
  5. Melt the butter and use a pastry brush to coat the tops of the biscuit pieces.
  6. Bake for 35-40 minutes until the biscuits are golden brown and the filling is bubbling around the edges.
  7. Let the dish cool for 5-10 minutes before serving.

Nutrition

Serving: 1servingCalories: 410kcalCarbohydrates: 35gProtein: 24gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 65mgSodium: 950mgPotassium: 450mgFiber: 2gSugar: 3gVitamin A: 15IUVitamin C: 25mgCalcium: 20mgIron: 10mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days, or freeze unbaked for up to 2 months.

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