Chicken Pot Pie

 

Chicken Pot Pie Bake

Ingredients:

Filling:

2 cups cooked, shredded chicken

1 can (10.5 ounces) cream of chicken soup

1 cup frozen mixed vegetables (peas, carrots, corn, green beans)

1 cup shredded cheddar cheese

1 cup milk

1 teaspoon garlic powder

Salt and pepper to taste

Topping:

1 can (16.3 ounces) refrigerated flaky biscuit dough (8 biscuits)

2 tablespoons butter, melted

Directions:

Preheat the Oven:

Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish to prevent sticking.

Prepare the Filling:

In a large bowl, combine the shredded chicken, cream of chicken soup, frozen mixed vegetables, shredded cheddar cheese, milk, garlic powder, salt, and pepper. Stir until everything is evenly mixed.

Assemble the Casserole:

Pour the chicken mixture into the prepared baking dish and spread it evenly across the surface.

Prepare the Biscuit Topping:

Separate the biscuit dough and cut each biscuit into quarters.

Place the biscuit pieces in a medium bowl, pour the melted butter over them, and toss to coat evenly.

Top the Casserole:

Arrange the buttered biscuit pieces evenly on top of the chicken mixture.

Bake:

Place the dish in the preheated oven and bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbling.

Serve:

Remove from the oven and let it cool for a few minutes before serving.

Nutritional Information:

Prep Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Kcal: Approximately 450 per serving

Servings: 6

Enjoy your warm and delicious Chicken Pot Pie Bake!