Description:
This Chicken Pot Pie Bake is a comforting, creamy casserole-style dish with tender chicken, mixed vegetables, and a rich, flavorful sauce, all topped with a golden, flaky biscuit crust. A quick and easy take on the classic chicken pot pie, perfect for busy weeknights or family dinners.
Origin:
Chicken pot pie is a classic American comfort food with British and French culinary influences. Traditionally made with a pie crust, this baked version simplifies the process while keeping all the delicious flavors intact.
Ingredients (Quantity)
For the Filling:
- 2 cups cooked chicken, shredded (rotisserie works great)
- 1 ½ cups frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 cup diced potatoes (pre-cooked or boiled for 5 minutes)
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk or heavy cream
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp dried thyme
- ½ tsp paprika (optional)
For the Biscuit Topping:
- 1 can (16 oz) refrigerated biscuit dough (or homemade biscuits)
- 1 egg, beaten (for brushing, optional)
- 1 tbsp butter, melted (for extra golden crust)
Ingredients (Optional):
- ¼ cup grated Parmesan or cheddar cheese (for extra richness)
- ½ tsp red pepper flakes (for a little spice)
- Fresh parsley for garnish
Instructions:
1. Preheat Oven & Prepare Baking Dish:
- Preheat oven to 400°F (200°C).
- Grease a 9×13-inch baking dish with butter or non-stick spray.
2. Make the Filling:
- In a large pan, melt butter over medium heat. Add diced onion and garlic, sautéing for 2-3 minutes until soft.
- Stir in flour and cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth and milk, stirring until thick and smooth (about 3-5 minutes).
- Add shredded chicken, vegetables, potatoes, salt, pepper, thyme, and paprika. Simmer for 2 minutes, then remove from heat.
3. Assemble & Bake:
- Pour the filling into the prepared baking dish.
- Arrange biscuit dough on top of the filling. Brush biscuits with beaten egg and melted butter for a golden finish.
- Bake for 20-25 minutes, or until biscuits are golden brown and cooked through.
4. Serve & Enjoy:
- Let cool for 5 minutes before serving.
- Garnish with fresh parsley and optional cheese.
Tips for Success:
- Pre-cook the potatoes to ensure they soften properly in the bake.
- Use rotisserie chicken for a quick and flavorful shortcut.
- If using homemade biscuit dough, roll it to about ½-inch thickness for even baking.
- Cover with foil if the biscuits brown too quickly before the filling is heated through.
Recommendations:
- Serve with a side salad or roasted vegetables for a complete meal.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 350°F (175°C) to maintain biscuit texture.
Nutrition (Per Serving, Approximate):
- Calories: 450 kcal
- Carbohydrates: 45g
- Protein: 28g
- Fat: 18g
- Saturated Fat: 9g
- Fiber: 4g
- Sodium: 750mg
Would you like a low-carb or gluten-free version?
