Description
Indulge in the ultimate comfort food with this Chicken Pot Pie Bake, a delightful twist on a beloved classic. This easy-to-make dish combines tender chicken, savory vegetables, and a buttery biscuit topping that bakes to golden perfection. Whether you’re looking for a quick weeknight dinner or a hearty meal for family gatherings, this recipe is sure to impress. With its creamy filling and cozy flavors, you’ll find everyone coming back for seconds! Plus, it’s adaptable, allowing you to customize the ingredients based on what you have at home. Serve it warm and watch your loved ones enjoy every bite!
Ingredients
Scale
- 1 can of homestyle biscuits (16 oz)
- 1 bag frozen mixed veggies (10 oz)
- 1 can fat-free cream of chicken soup (10.5 oz)
- 3 cans premium chunk chicken breast (12.5 oz)
Instructions
- Preheat your oven to 350°F.
- Steam the frozen mixed vegetables according to package instructions.
- In a large bowl, drain the canned chicken and mix with cream of chicken soup and steamed veggies until well combined.
- Spread the chicken mixture evenly in a baking dish.
- Cut each biscuit into quarters and layer them over the top of the chicken mixture.
- Bake for about 30 minutes or until the biscuits are golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the bake (approximately 150g)
- Calories: 330
- Sugar: 2g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 55mg