My passion for chicken pot pie was born. We’ve taken everything you love about classic chicken pot pie and turned it into an irresistibly easy bubble-up bake that takes just 15 minutes to prep before going in the oven. All you need to get this marvelous makeover on the table are a couple cans of cream of chicken soup, frozen vegetables, a can of Pillsbury™ Grands!™ Flaky Layers biscuits and some leftover rotisserie chicken. Everyone at the table will love the light and fluffy dumplings, tender and flavorful chicken and deliciously creamy sauce, but you’ll especially enjoy the fact that you can put this amazing homemade biscuit pot pie on the table in a quick 40 minutes.
Ingredients
- 3 cups of cooked chicken
- 2 cans Cream of Chicken
- 1 bag frozen veggies (3 cups veggies)
- 2 cups shredded cheese
- 2 cans Pillsbury biscuits (5 count)
- Grease pan
How To Make Chicken Pot Pie Bake
Bake at 375 for 25 minutes Mix ingredients in bowl and spread evenly in pan
Then cut biscuits into quarters. Toss in 2 tbsp melted butter and spread evenly on top.
I baked until the top of the biscuits were crispy and the mixture was bubbling! cheap and easy.
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