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)
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.
Notes
- You can use rotisserie chicken or leftover cooked chicken for convenience.
- For a richer filling, swap half the milk for heavy cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 5g
- Sodium: 890mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 85mg
