Here’s an easy, cozy Chicken Pot Pie Bake 🥧🍗 — all the comfort, less fuss. This version is oven-baked and great for weeknights.
Chicken Pot Pie Bake
Ingredients
- 2 cups cooked chicken (diced or shredded)
- 1 bag (12–16 oz) frozen mixed vegetables
- 1 can cream of chicken soup
- ½ cup milk
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder (optional)
- 1 tsp dried thyme or poultry seasoning (optional)
Topping (choose one):
- 1 cup Bisquick (or baking mix) + ingredients on box
OR - 1 sheet puff pastry, thawed
OR - 1 cup refrigerated biscuit dough, quartered
Instructions
- Preheat oven to 190°C / 375°F. Lightly grease a baking dish.
- In a large bowl, mix chicken, frozen veggies, soup, milk, and seasonings.
- Spread mixture evenly in the baking dish.
Add topping:
- Bisquick: Pour prepared batter evenly over the filling.
- Puff pastry: Lay on top and cut small slits for steam.
- Biscuits: Scatter dough pieces evenly on top.
- Bake 35–45 minutes until bubbly and golden on top.
- Let cool 5–10 minutes before serving.
Helpful Tips
- Rotisserie chicken works great.
- Add shredded cheese to the filling for extra richness.
- Serve with a simple salad or fruit on the side.
Want a one-pan skillet version, healthier swap, or slow-cooker version?
