Chicken Pot Pie Bake with Biscuits
This easy Chicken Pot Pie Bake layers creamy chicken and mixed vegetables under buttery biscuit pieces for a comforting weeknight casserole.
Ingredients
- 3 cups cooked chicken chopped or shredded
- 2 cans condensed cream of chicken soup about 10.5 ounces each
- 3 cups frozen mixed vegetables
- 2 cups shredded cheese cheddar or a cheddar blend
- 2 cans refrigerated biscuits 5-count cans
- 2 tablespoons butter melted
- nonstick cooking spray or butter for greasing the baking dish
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a large casserole dish.
- In a large bowl, stir together the cooked chicken, cream of chicken soup, frozen mixed vegetables, and shredded cheese until evenly combined.
- Spread the chicken mixture evenly in the prepared baking dish.
- Cut each biscuit into quarters. Toss the biscuit pieces with the melted butter until lightly coated.
- Arrange the biscuit pieces evenly over the chicken mixture, leaving a little space between some pieces so hot air can circulate.
- Bake for about 25 minutes, or until the filling is bubbling and the biscuits are golden brown and baked through. If needed, continue baking a few minutes longer until the centers of the biscuits are no longer doughy.
- Let the casserole rest for 5 minutes before serving.
Notes
- Use cooked chicken that is already seasoned lightly, such as leftover roasted chicken or rotisserie chicken.
- Keep the biscuit pieces fairly even in size so they bake at the same rate.
- Do not pack the biscuit pieces tightly together; a little space helps the centers cook through.
- Frozen vegetables can go in straight from the freezer unless they are covered in heavy ice crystals.