Chicken Pot Pie Bake
A cozy twist on the classic chicken pot pie, featuring tender chicken, colorful veggies, and a creamy sauce topped with flaky biscuit dough.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free (if using gluten-free biscuit dough)
Ingredients
Scale
- 3 cups cooked chicken, shredded or cubed
- 2 cups mixed vegetables (peas, carrots, corn)
- 1 cup heavy cream
- 1 cup chicken broth
- 1 splash lemon juice
- 1 can refrigerated biscuit dough
Instructions
- Preheat your oven to 375°F (190°C).
- Make the cream sauce by combining the heavy cream, chicken broth, and lemon juice in a saucepan over medium heat. Stir until thickened, about 5-7 minutes.
- Mix in the shredded chicken and mixed vegetables. Season with salt, pepper, and herbs. Transfer to a greased 9×13 inch baking dish.
- Top with biscuit dough, cutting each biscuit in half, and distribute evenly over the mixture.
- Bake for 25-30 minutes or until biscuits are golden brown and filling is bubbly.
- Cool for 10 minutes before serving.
Notes
Feel free to use leftover vegetables or swap heavy cream for lighter alternatives. Try adding spices or herbs to customize your dish.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg
Keywords: chicken pot pie, comfort food, easy recipes, weeknight dinner, baking
Find it online: https://flavorsbyclara.com/minute-one-pan-chicken-pot-pie-bake/