Chicken pot pie bake

2 cups chopped cooked chicken
1 16 oz pkg frozen mixed vegetables
2 10.5 oz cans cream of chicken soup
1 1/2 cup milk
1/2 tsp Italian seasoning
1/2 tsp onion powder
1/2 tsp garlic powder
Salt and pepper to taste
1 16 oz can flaky biscuits
1/2 cup freshly shredded cheddar cheese
Fresh thyme optional

Preheat ove to 350.
In large pan add your chicken, vegetables, soup, milk and seasonings and stir to combine.
Heat over medium heat on stove until it comes to a light boil and simmer for about 10 minutes.
Pour into uncreased 9″x13″ baking dish and spread out evenly.
Top with 8 flaky biscuits and brush tops of biscuits with a little bit of milk and top each with some of the cheese.
Bake in oven for about 30 minutes until biscuits are cooked through and golden and filling is bubbly.
Garnish with fresh thyme if desired.
We like to use 2 cans of cream of chicken soup, you can do a can of cream of chicken and a can of cream of mushroom if you like.
For a more full covering of the topping, you can rip the biscuits up or use smaller biscuits like these to top.
You can use fresh vegetables if you like, we use frozen for the ease of use.
Freshly shredded cheese melts better, so we opt to shred directly from a block of cheese.
If you want a thicker filling, reduce the amount of milk, if you want a thinner filling increase the amount of milk.
You can forgo boiling the mixture and adding it into the pan directly but bake for about 15 minutes them remove and add the biscuits.
You can use rotisserie chicken if you would like.

Calories: 496kcal | Carbohydrates: 55g | Protein: 16g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 1262mg | Potassium: 492mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4405IU | Vitamin C: 9mg | Calcium: 207mg | Iron: 4mg

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