Chicken Pot Pie Bake

3.81 from 31 votes

Discover the joys of making our Chicken Pot Pie Bake! Dive into a world of cheesy, flaky goodness and make your family dinners delightful!

Prep Time20

Cook Time40

Total Time1

Course: Dinner

Keyword: Chicken Pot Pie Bake

Servings:

Calories: 474kcal

Ingredients

3 cups Rotisserie Chicken shredded and warm or room temperature
2 cans 10.5 oz Cream of Chicken Soup with Herbs
3 cups Frozen Vegetables thawed (peas, carrots, corn, green beans or a mixture)
1 teaspoon Seasoning Salt
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
½ teaspoon Pepper
½ cup Heavy Cream
2 cups shredded Colby Jack Cheese Blend
1 16.3 oz can Refrigerated Biscuits, I use Pillsbury Grands Flaky Layers
2 tablespoons Butter melted

Instructions

Preheat the Oven: Start by preheating your oven to 350°F. Lightly grease a 9x13-inch baking dish.
Prepare the Chicken Mixture: In a large bowl, combine the shredded rotisserie chicken, cream of chicken soup, thawed mixed vegetables, 1 cup of shredded cheese, seasoning salt, garlic powder, onion powder and heavy cream. Mix until everything is well combined.
Cut the Biscuits: Open the can of refrigerated biscuits and cut each biscuit into quarters.
Add to Baking Dish: Transfer the chicken mixture into the prepared baking dish. Spread it out evenly. Sprinkle the remaining one cup of the shredded Colby Jack cheese evenly over this layer.
Top with Biscuits: Lightly place the biscuits on top of the casserole without overlapping and pushing them into the chicken mixture too far, this ensures that the bottoms of the biscuits will cook and not get too soggy.
Bake the Dish: Brush the melted butter evenly over the top of the biscuits. Place the baking dish in the preheated oven and bake for about 35-40 minutes, or until the biscuits are golden brown and the casserole is bubbly. (Check at the 20-25 minute mark, if biscuits are cooked and browned to your liking cover dish loosely with foil and continue cooking for the remainder of the time so the biscuits do not burn)
Serve: Let the bubble up bake cool for a few minutes before serving because it will be piping hot right out of the oven.

Notes

Storage and Reheating Instructions:

How to Store Chicken Pot Pie Bake:

Let the casserole cool to room temperature before covering it with plastic wrap or aluminum foil. Store in the refrigerator for up to 3 days.

How to Reheat Chicken Pot Pie Bake:

To reheat, simply place in a preheated oven at 350°F for about 20 minutes, or until thoroughly warmed. You can also reheat individual servings in the microwave for 1-2 minutes.

Helpful Tips & Substitutions

Can This Be Frozen?

Yes, this casserole freezes beautifully! To freeze, cool the baked casserole completely, wrap it tightly in foil, and store it in the freezer for up to 2 months. Thaw overnight in the refrigerator and reheat as directed above.

Can This Be Made Ahead of Time?

Certainly! Assemble the casserole without baking, cover it tightly, and store it in the refrigerator for up to 24 hours. When you’re ready to eat, bake it as directed, adding a few extra minutes to the cooking time.

Substitutions & Variations

Vegetarian Option: Swap out the chicken for a mix of beans or tofu for a protein-packed vegetarian version.
Cheese Varieties: Feel free to experiment with different types of cheese like mozzarella or cheddar for a new flavor profile.
Gluten-Free: Use gluten-free biscuits and cream of chicken soup to make this dish gluten-free.

Helpful Cooking Notes

Chicken: Make sure the rotisserie chicken is warm or at room temperature for easier mixing.
Vegetables: Feel free to experiment with different combinations of frozen vegetables to suit your preferences.
Baking Tips: If the biscuits are browning too quickly, cover the dish with foil to prevent them from burning while ensuring the casserole is cooked evenly.

Nutrition