Chicken Pot Pie Bake – A Must-Try Recipe

Ingredients:

• 1 can of Pillsbury Grands Biscuits (8 biscuits)
• 2 tablespoons of butter
• 1 small package of frozen mixed vegetables (carrots, peas, corn, and green beans)
• 2 cooked and shredded chicken breasts
• 1-2 cups of chicken broth (adjust to your preference)
• 1 can of Cream of Chicken Soup (regular size)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Prepare the vegetables: In a large saucepan, melt the butter over medium heat. Add the frozen vegetable mix and sauté for 5-7 minutes, until the vegetables are tender. Season with salt and pepper to taste.
3. Make the sauce: Whisk in the chicken broth and the Cream of Chicken Soup. Allow the sauce to simmer for 1 minute to thicken, then adjust seasoning with additional salt and pepper if needed.
4. Combine with chicken: Remove the pan from the heat and stir in the cooked shredded chicken until well combined. If the mixture is too thick, add more chicken broth until you reach the desired consistency.
5. Pre-bake the biscuits: Place the biscuits on a parchment-lined baking sheet and bake for half of the time recommended on the can. Remove them from the oven.
6. Assemble the dish: Pour the chicken and vegetable filling into a buttered 13×9-inch baking dish. Arrange the partially baked biscuits on top of the filling, flipping them over to ensure even baking.
7. Bake: Return the dish to the oven and bake for an additional 10 minutes, or until the biscuits are golden brown and the filling is bubbly.
8. Cool and serve: Allow the dish to cool for 5 minutes before serving. Enjoy!

This Chicken Pot Pie Bake is a comforting and delicious dish perfect for any occasion. Don’t lose this recipe!