Welcome to my food blog! Here, I share irresistible recipes that are bound to impress your loved ones. Today, I’m thrilled to introduce a cozy, crowd-pleasing dish: Chicken Pot Pie Bake.
This recipe features tender chicken, a variety of vegetables, and fluffy biscuits, all baked to golden perfection. Whether you’re an experienced cook or just starting out, this dish is simple to prepare and sure to please even the fussiest eaters. Let’s dive in and whip up something truly memorable!
Who Will Love This Recipe?
Chicken Pot Pie Bake is a crowd favorite, perfect for any occasion—whether it’s a quick weeknight meal, a potluck, or a family gathering. If comfort food is your go-to, this hearty dish is for you.
With its savory combination of tender chicken, seasoned vegetables, and golden biscuits, this meal delivers rich flavors and textures that will keep you coming back for more.
It’s also a great way to sneak in more veggies, making it a hit with both kids and adults alike.
Easy Chicken Pot Pie Bake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Cooling Time: 10 minutes
- Total Time: 1 hour
- Servings: 6-8
Equipment Needed:
- Large skillet or sauté pan
- 9×13-inch baking dish
- Wooden spoon or silicone spatula
- Measuring cups & spoons
- Oven
Ingredients:
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 carrots, diced
- 2 celery ribs, diced
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 3 cups shredded rotisserie chicken
- 4 ounces button mushrooms, chopped
- ¼ cup all-purpose flour
- 2 cups low-sodium chicken broth
- ¼ cup white wine
- 1 cup heavy cream
- ½ teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon dried thyme
- ¼ teaspoon dried basil
- 1 (16.3-ounce) package Pillsbury Grands Original Biscuits
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with nonstick spray and set it aside.
- Sauté the Vegetables: In a large skillet over medium heat, melt butter with olive oil. Add diced carrots and celery and sauté for about 3 minutes. Stir in the diced onion and cook for another 4-5 minutes until soft and fragrant. Add minced garlic and cook for 30 seconds until aromatic.
- Combine Chicken and Mushrooms: Add shredded chicken and chopped mushrooms. Stir everything together and let it cook for another minute to combine flavors.
- Build the Sauce: Sprinkle flour over the skillet mixture and stir continuously for about 2-3 minutes to cook off the raw flour taste. Slowly pour in the chicken broth while stirring, scraping up any bits from the pan. Add in white wine and heavy cream. Stir until smooth and creamy.
- Season the Filling: Add salt, black pepper, thyme, and basil. Reduce heat to low and cook, stirring occasionally, until the mixture thickens to a stew-like consistency, about 5-7 minutes.
- Assemble the Casserole: Pour the creamy filling into your prepared baking dish, spreading it out evenly. Open the biscuit package and place the biscuits on top of the filling, spacing them evenly.
- Bake It Up: Bake for 30-35 minutes or until the biscuits are puffed and golden brown and the filling is bubbling around the edges.
- Cool & Serve: Remove from the oven and let the dish cool for 10 minutes. This helps the sauce set slightly, making it easier to serve.
Pro Tips for the best Chicken Pot Pie Bake
- Golden Biscuit Hack: If your biscuits brown too quickly, loosely tent the dish with foil halfway through baking.
- Layered Flavor Boost: Sauté your mushrooms separately first for a richer, earthier flavor.
- Make-Ahead Tip: The filling can be prepared 1 day in advance and stored in the fridge. Just assemble and bake when ready!
- Gluten-Free Swap: Use gluten-free flour and a gluten-free biscuit mix to make this dish friendly for gluten-sensitive folks.
- Wine-Free Option: Replace the white wine with a splash of extra broth or a squeeze of lemon juice for a bright note.
Easy Chicken Pot Pie Bake
- Total Time: 50 minutes
Ingredients
Scale
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 carrots, diced
- 2 celery ribs, diced
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 3 cups shredded rotisserie chicken
- 4 ounces button mushrooms, chopped
- ¼ cup all-purpose flour
- 2 cups low-sodium chicken broth
- ¼ cup white wine
- 1 cup heavy cream
- ½ teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon dried thyme
- ¼ teaspoon dried basil
- 1 (16.3-ounce) package Pillsbury Grands Original Biscuits
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with nonstick spray and set it aside.
- Sauté the Vegetables: In a large skillet over medium heat, melt butter with olive oil. Add diced carrots and celery and sauté for about 3 minutes. Stir in the diced onion and cook for another 4-5 minutes until soft and fragrant. Add minced garlic and cook for 30 seconds until aromatic.
- Combine Chicken and Mushrooms: Add shredded chicken and chopped mushrooms. Stir everything together and let it cook for another minute to combine flavors.
- Build the Sauce: Sprinkle flour over the skillet mixture and stir continuously for about 2-3 minutes to cook off the raw flour taste. Slowly pour in the chicken broth while stirring, scraping up any bits from the pan. Add in white wine and heavy cream. Stir until smooth and creamy.
- Season the Filling: Add salt, black pepper, thyme, and basil. Reduce heat to low and cook, stirring occasionally, until the mixture thickens to a stew-like consistency, about 5-7 minutes.
- Assemble the Casserole: Pour the creamy filling into your prepared baking dish, spreading it out evenly. Open the biscuit package and place the biscuits on top of the filling, spacing them evenly.
- Bake It Up: Bake for 30-35 minutes or until the biscuits are puffed and golden brown and the filling is bubbling around the edges.
- Cool & Serve: Remove from the oven and let the dish cool for 10 minutes. This helps the sauce set slightly, making it easier to serve.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
