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.
Kitchen Equipment You’ll Need
To make sure everything runs smoothly, gather the following items before you start:
- Large saucepan
- Whisk
- Parchment paper
- 13×9-inch baking dish
- Oven
Having these ready will help make the cooking process effortless.
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
- 16.3 ounces (1 package) Pillsbury Grands Original Biscuits
Instructions:
Prep Your Oven: Preheat the oven to 375°F (190°C). Coat a 9×13-inch baking dish with nonstick spray and set aside.
Cook the Veggies: In a large skillet, melt the butter over medium-high heat with the olive oil. Add the diced carrots and celery, cooking for 3 minutes until they soften. Then, stir in the diced onion and cook for another 5 minutes until translucent. Add the minced garlic and cook until fragrant.
Add Chicken & Mushrooms: Stir the shredded chicken and chopped mushrooms into the skillet and cook for 1 more minute.
Make the Sauce: Sprinkle the flour over the chicken and vegetables, stirring constantly for 3 minutes. Gradually pour in the chicken broth to deglaze the pan, then add the white wine and heavy cream. Stir until well-combined.
Season: Mix in the salt, pepper, thyme, and basil. Continue cooking, stirring often, until the mixture thickens into a stew-like consistency.
Assemble: Transfer the mixture to your prepared baking dish. Evenly place the biscuits on top of the filling.
Bake: Place the dish in the oven and bake for 30 minutes, or until the biscuits are golden brown and the filling is bubbling.
Cool & Serve: Let the casserole cool for 10 minutes before serving to allow the flavors to blend and make it easier to serve. Enjoy!
