Yesss, cozy food incoming 🥧✨
Here’s an easy Chicken Pot Pie Bake—all the comfort, way less fuss.
Chicken Pot Pie Bake
Ingredients
- 2 cups cooked chicken, diced or shredded
- 1 bag (12–16 oz) frozen mixed vegetables
- 1 can (10.5 oz) cream of chicken soup
- ½ cup milk or chicken broth
- 1 tsp garlic powder
- ½ tsp onion powder
- Salt & pepper to taste
- Optional: ½ tsp thyme or poultry seasoning
Topping (pick one):
- 1 can refrigerated biscuits, quartered
or - 1 sheet puff pastry, cubed
or - 1 cup shredded cheddar + crushed crackers
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 baking dish.
- Mix filling: chicken, frozen veggies, soup, milk, and seasonings.
- Spread mixture evenly in the dish.
- Top with biscuits or pastry pieces.
- Bake uncovered for 30–40 minutes, until bubbly and golden.
- Let rest 5–10 minutes before serving.
Make It Extra Good
- Add sautéed onion & celery for classic flavor
- Stir in a splash of heavy cream for richness
- Brush biscuit tops with butter halfway through baking 😮💨
Storage
- Fridge: up to 4 days
- Freezer: bake without topping, freeze, then add topping before reheating
Want a from-scratch sauce, crescent roll version, or one-pan skillet bake next?
