Name: Chicken Pot Pie Bake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons butter; 1 small onion, diced; 2 cloves garlic, minced; 1/4 cup all-purpose flour; 2 cups chicken broth; 1 cup whole milk; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon dried thyme; 3 cups cooked shredded chicken; 2 cups frozen mixed vegetables (carrots, peas, corn, green beans); 1 can (16 oz) refrigerated biscuit dough; 1 tablespoon melted butter for brushing; Chopped parsley for garnish (optional)

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If you’re searching for the ultimate comfort food that’s both impressively satisfying and incredibly easy to make, you’re about to fall in love with this Chicken Pot Pie Bake. Imagine a cozy, bubbling casserole filled with creamy chicken and tender vegetables, all crowned with a golden biscuit topping. It’s the kind of meal that fills the kitchen with mouthwatering aromas and draws everyone to the table with big smiles. Whether it’s a family favorite or you’re hoping to wow friends gathered for a casual dinner, this Chicken Pot Pie Bake delivers on creamy flavor, nostalgia, and weeknight convenience all in one beautiful dish!

Chicken Pot Pie Bake Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk about how these simple, classic ingredients work together to create something magical. Each element adds its own special something: luscious texture, fresh aroma, or a perfect pop of color. Gather these pantry staples and get ready for some serious comfort food bliss.

Butter: Melts into the onions and garlic to lay down a richly flavored base for your filling.
Onion: A small diced onion sweetens and flavors the entire casserole as it cooks.
Garlic: Two cloves, minced, give a warm, aromatic boost that rounds out the savory flavors.
All-purpose flour: Just a quarter cup is all you need to thicken the luscious sauce.
Chicken broth: Adds savory depth and plenty of moisture to the filling.
Whole milk: One cup gives the sauce a rich, creamy texture. For even more indulgence, swap half for heavy cream!
Salt & black pepper: Classic seasonings that bring out the best in every bite.
Dried thyme: A half teaspoon of this herb gently seasons and perfumes the filling.
Cooked shredded chicken: Rotisserie chicken is a fantastic shortcut, but any leftover chicken works.
Frozen mixed vegetables: Carrots, peas, corn, and green beans deliver color, texture, and a burst of sweetness.
Refrigerated biscuit dough: Store-bought dough creates a fluffy, golden topping with minimal effort.
Melted butter (for brushing): A quick brush before baking helps those biscuits turn perfectly golden and tempting.
Chopped parsley (optional): A shower of green at the end adds freshness and visual flair.

How to Make Chicken Pot Pie Bake

Step 1: Prep Your Baking Dish and Preheat

Turn your oven to 375°F and lightly grease a 9×13-inch baking dish with butter or nonstick spray. Setting up your baking dish ahead of time means you can jump right into assembling your Chicken Pot Pie Bake without missing a beat.

Step 2: Sauté Aromatics

Melt the butter in a large skillet over medium heat. Add the diced onion and cook until it’s translucent and aromatic, which takes about 3–4 minutes. Toss in the minced garlic and sauté for just another 30 seconds. This duo creates an incredibly flavorful foundation for your creamy filling.

Step 3: Create the Creamy Sauce

Sprinkle in the all-purpose flour and stir constantly for one minute to make a quick roux. Gradually whisk in the chicken broth and whole milk, making sure to smooth out any lumps. Continue stirring as the mixture thickens (about 5 minutes). You’ll see and feel the sauce turning into a dreamy, creamy base!

Step 4: Add Chicken, Veggies & Seasonings

Season your sauce with salt, black pepper, and dried thyme, then fold in the cooked shredded chicken and frozen mixed vegetables. Stir everything together and let it simmer for 2–3 minutes. This step infuses the filling with flavor and brings all the ingredients into harmony.

Step 5: Assemble the Chicken Pot Pie Bake

Pour the delicious filling into your prepared baking dish and spread it out evenly. Take your refrigerated biscuit dough, cut each biscuit into quarters, and gently place them over the top. The biscuits will puff up and brown as they bake, absorbing a little of that savory sauce below.

Step 6: Butter & Bake

Brush the tops of the biscuit pieces with melted butter—this is the secret to getting them golden and glossy. Pop the dish into your oven and bake for 25 to 30 minutes, until the biscuits are beautifully browned and fully cooked. Let your Chicken Pot Pie Bake rest for about 5 minutes before serving.

How to Serve Chicken Pot Pie Bake

Garnishes

A sprinkle of freshly chopped parsley over the hot Chicken Pot Pie Bake adds brightness and an appealing splash of green. If you’re feeling extra fancy, a dash of freshly cracked black pepper or a few thyme leaves right before serving also works wonders.

Side Dishes

This dish is filling enough to be the star of any meal, but it’s especially delicious with a crisp side salad or some simply steamed greens. Try serving your Chicken Pot Pie Bake with roasted asparagus, garlic green beans, or even a citrusy fruit salad for a light, colorful pairing.

Creative Ways to Present

For a fun twist, scoop the Chicken Pot Pie Bake into individual bowls or mini ramekins for guests. You can also spoon it over creamy mashed potatoes for an extra hearty feast. If you’re serving a crowd, doubling the recipe and baking it in two smaller dishes makes for an inviting buffet setup!

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Pot Pie Bake keeps well in the fridge for up to 3 days. Allow it to cool before transferring to an airtight container. The biscuits will absorb even more of that scrumptious sauce, becoming extra flavorful by the next day.

Freezing

You can freeze this casserole after baking! Wrap the cooled Chicken Pot Pie Bake tightly in plastic wrap or aluminum foil, then store in a freezer-safe container for up to three months. Let it thaw overnight in the fridge before reheating to best preserve texture.

Reheating

To reheat, cover your leftovers with foil and warm in a 350°F oven for 20 to 25 minutes or until piping hot. For single servings, the microwave works too, but use a lower power setting to avoid drying out the sauce or biscuits.

FAQs

Can I use other vegetables besides the frozen mix?

Absolutely! Feel free to swap in fresh or leftover vegetables like broccoli, mushrooms, or even diced sweet potatoes. Just make sure they’re cooked or steamed before adding to ensure a tender filling in your Chicken Pot Pie Bake.

Can I make this dish in advance?

You sure can! Prepare the filling, pour it into your baking dish, and refrigerate. When you’re ready to bake, add the biscuit topping and bake as directed. This makes Chicken Pot Pie Bake especially handy for busy weeknights or dinner parties.

What type Main Course

Shredded rotisserie chicken is wonderfully convenient and flavorful, but any cooked chicken breast or thigh meat will work great. Leftovers are fair game and make this bake even more effortless!

Can I make this recipe dairy-free?

Yes, you can easily swap the butter for a plant-based spread and use unsweetened non-dairy milk instead of whole milk. Double check your biscuit dough—many brands offer vegan-friendly options, perfect for making Chicken Pot Pie Bake everyone can enjoy.

Do I need to cook the vegetables before adding them?

If you’re using frozen mixed vegetables, you can add them straight from the bag. If you opt for fresh vegetables or firmer types (like carrots or potatoes), give them a quick steam or sauté so they’ll be perfectly tender after baking.

Final Thoughts

There’s something magical about a bubbling, biscuit-topped Chicken Pot Pie Bake fresh from the oven—it’s pure comfort by the spoonful. If you’ve been craving a meal that’s simple, hearty, and sure to delight, it’s time to gather your ingredients and treat yourself and your loved ones to this cozy classic. Give it a try, and don’t be surprised when it quickly becomes your new go-to favorite!

Chicken Pot Pie Bake Recipe

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4.7 from 15 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the comforting flavors of a classic Chicken Pot Pie with this easy-to-make Chicken Pot Pie Bake. A creamy and savory chicken and vegetable filling topped with golden biscuit crust, perfect for a cozy family dinner.

Ingredients

Scale

Filling:

2 tablespoons butter
1 small onion, diced
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups chicken broth
1 cup whole milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
3 cups cooked shredded chicken
2 cups frozen mixed vegetables (carrots, peas, corn, green beans)

Topping:

1 can (16 oz) refrigerated biscuit dough
1 tablespoon melted butter for brushing
Chopped parsley for garnish (optional)

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Instructions

Preheat the Oven: Preheat oven to 375°F and lightly grease a 9×13-inch baking dish.
Prepare the Filling: In a skillet, sauté onion in butter until translucent. Add garlic, then stir in flour to make a roux. Gradually whisk in chicken broth and milk until thickened. Season with salt, pepper, and thyme. Add chicken and vegetables, simmer.
Assemble and Bake: Pour filling into the baking dish. Cut biscuit dough into quarters and place on top. Brush with melted butter. Bake for 25–30 minutes until golden. Let sit before serving. Garnish with parsley.