Table of Contents
- Key Takeaways
- Why You’ll Love This Chicken Pot Pie Bake
- Quick Comfort Food for Busy Families
- A Twist on Traditional Chicken Pot Pie
- How to Make the Most of Easy Recipes
- Patricia’s Family-Friendly Kitchen Tips
- Serving Suggestions & Storage Tips
Key Takeaways
This Chicken Pot Pie Bake is the ultimate in easy recipes—perfect for those weeknights when you want something comforting without the fuss. With refrigerated biscuits, frozen veggies, and a creamy sauce, it’s a family-friendly dinner that brings everyone to the table. Great for dinner recipes, potlucks, or cozy nights in.
Why You’ll Love This Chicken Pot Pie Bake
There’s something incredibly comforting about this dish. The creamy filling and fluffy biscuit topping create the perfect harmony of texture and flavor. It’s one of those easy recipes that doesn’t skimp on taste, and it’s just as suitable for Sunday dinner as it is for a weeknight quick fix.
Quick Comfort Food for Busy Families
If your evenings are packed with activities, this recipe is a lifesaver. With just 10 minutes of prep time and ingredients you probably already have, you’ll get a delicious dinner on the table in under an hour. Recipes for dinner like this prove that homemade can be both easy and satisfying.
A Twist on Traditional Chicken Pot Pie
Think of this as the laid-back cousin of the classic chicken pot pie. No rolling dough, no fancy steps—just straightforward comfort food. The fluffy biscuit topping bakes up golden and buttery, giving you that cozy pot pie feeling without the work. This dish even gives butter swim biscuits easy recipes a run for their money.
How to Make the Most of Easy Recipes
Easy recipes shine when you use quality shortcuts. In this case, rotisserie chicken and thawed frozen vegetables make prep a breeze. And don’t underestimate the power of canned soup and refrigerated biscuit dough—two pantry staples that turn into something magical when baked together.
Patricia’s Family-Friendly Kitchen Tips
At Patricia Universe, we love practical meals that keep life delicious. Want to add even more flavor? Toss in a pinch of thyme or a sprinkle of paprika. Feeding picky eaters? Let them help place the biscuit pieces on top. Recipes for dinner are even better when the whole family gets involved.
Serving Suggestions & Storage Tips
Serve this casserole with a crisp side salad or steamed green beans for a balanced meal. Leftovers can be stored in an airtight container in the fridge for up to three days. Just reheat in the oven to keep the biscuits fluffy. This chicken stirfry easy recipe alternative is a great addition to your weekly meal plan!
Chicken Pot Pie Bake – A Family Favorite Made Easy
Ingredients
- 2 cups cooked chicken, shredded
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups frozen mixed vegetables (peas, carrots, corn, green beans), thawed
- 1 tube (16.3 oz) refrigerated biscuits, quartered
- 1 1/2 cups shredded cheddar cheese
- 2 tablespoons melted butter
- 1/2 teaspoon dried parsley (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, combine the cream of chicken soup, sour cream, garlic powder, onion powder, salt, and pepper.
- Stir in the shredded chicken and mixed vegetables until well coated.
- Pour the mixture into the prepared baking dish and spread evenly.
- Cut the refrigerated biscuits into quarters and place them over the chicken mixture.
- Sprinkle shredded cheddar cheese over the biscuits.
- Drizzle melted butter on top and sprinkle with dried parsley if desired.
- Bake uncovered for 35-40 minutes, or until the biscuits are golden brown and cooked through.
- Let it cool slightly before serving. Enjoy warm!
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