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Chicken Pot Pie Bake

Mouthwatering Chicken Pot Pie Bake in Just 60 Minutes

This Chicken Pot Pie Bake is a comforting dish made with rotisserie chicken and flaky biscuits, perfect for any family gathering.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: DINNER
Cuisine: American
Calories: 400

Ingredients
  

For the Filling
  • 3 cups shredded rotisserie chicken
  • 10.5 ounces cream of chicken soup with herbs can substitute with homemade cream sauce
  • 2 cups frozen vegetables thaw before use
  • 1 teaspoon seasoning salt adjust to taste
  • 1 teaspoon garlic powder or substitute with fresh minced garlic
  • 1 teaspoon onion powder or use freshly chopped onions
  • 2 cups Colby Jack cheese or substitute with mozzarella or cheddar
For the Topping
  • 2 cans refrigerated biscuits Pillsbury Grands Flaky Layers recommended
  • 4 tablespoons butter melted for brushing

Equipment

  • 9x13-inch baking dish
  • Large mixing bowl

Method
 

Cooking Instructions
  1. Preheat the oven to 350°F. Grease a 9x13-inch baking dish.
  2. In a large mixing bowl, combine shredded chicken, cream of chicken soup, thawed vegetables, 1 cup of cheese, seasoning salt, garlic powder, and onion powder. Mix until well combined.
  3. Open the refrigerated biscuits and cut each one into quarters.
  4. Spread the chicken mixture evenly in the prepared baking dish. Sprinkle the remaining cheese over the top, followed by the quartered biscuits.
  5. Brush the tops of the biscuits with melted butter. Bake for 35-40 minutes until the biscuits are golden brown and the casserole is bubbly.
  6. Let the Chicken Pot Pie Bake cool slightly before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 35gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Garnish with fresh parsley for added color and freshness.

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