Of course! This is a recipe worth saving. A Chicken Pot Pie Bake gives you all the comforting, creamy, savory flavor of a classic pot pie without the fuss of making a pie crust. It’s the ultimate cozy meal.
Save this recipe! It’s a family favorite.
Chicken Pot Pie Bake
This deconstructed pot pie features a creamy chicken and vegetable filling topped with flaky, golden biscuit topping. It’s hearty, satisfying, and easier than the classic version.
Yields: 6 servings
Prep time: 20 minutes
Cook time: 35-40 minutes
Ingredients
For the Filling:
· 3 cups cooked chicken, shredded or cubed (rotisserie chicken works perfectly!)
· 3 tablespoons butter
· 1 medium onion, diced
· 2 cloves garlic, minced
· 2 medium carrots, peeled and diced
· 2 celery stalks, diced
· 1/3 cup all-purpose flour
· 2 cups chicken broth
· 1 cup milk or half-and-half
· 1 cup frozen peas
· 1 teaspoon dried thyme (or 1 tbsp fresh thyme)
· 1/2 teaspoon poultry seasoning (optional, but recommended)
· Salt and freshly ground black pepper to taste
For the Topping:
· 1 can (16.3 oz) refrigerated biscuit dough (8 biscuits)
· Optional garnish: Chopped fresh parsley
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Sauté Vegetables: In a large skillet or Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery and cook for 5-7 minutes, until they begin to soften. Add the garlic and cook for another minute until fragrant.
- Make the Roux: Sprinkle the flour over the vegetables and stir constantly for about 1 minute. This cooks the raw flour taste out and will thicken the filling.
- Create the Sauce: Gradually pour in the chicken broth and milk, stirring constantly to avoid lumps. Bring the mixture to a simmer. It will thicken noticeably.
- Combine Filling: Stir in the cooked chicken, frozen peas, thyme, poultry seasoning, a generous amount of black pepper, and salt to taste. Let it simmer for another 2-3 minutes until heated through. Taste and adjust seasoning.
- Assemble the Bake: Pour the hot filling mixture into the prepared baking dish and spread it evenly.
- Add the Topping: Open the can of biscuits. You can place the whole biscuits on top, or for better coverage, flatten each biscuit slightly with your hands and arrange them over the filling, overlapping slightly if needed.
- Bake to Perfection: Bake for 20-25 minutes, or until the biscuit topping is golden brown and the filling is bubbly around the edges.
- Rest and Serve: Remove from the oven and let it stand for 5-10 minutes before serving. This allows the filling to set slightly. Garnish with fresh parsley if desired.
Tips & Variations (Don’t Lose These Either!)
· Make it from Scratch: Use 2 cups of Bisquick mix prepared according to the “drop biscuit” recipe on the box for the topping instead of canned biscuits.
· Vegetable Swaps: Feel free to add 1/2 cup of frozen corn or green beans along with the peas.
· Creamier Filling: For an extra rich filling, use half-and-half or heavy cream instead of milk.
· Make-Ahead: You can prepare the filling up to 2 days in advance. Store it covered in the fridge. When ready to bake, pour the cold filling into the dish, top with biscuits, and bake. You may need to add 5-10 minutes to the baking time.
· Freezer Meal: Assemble the entire bake (without baking) in a freezer-safe dish. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
This is comfort food at its finest. Enjoy your Chicken Pot Pie Bake!