Chicken pot pie bake is without a doubt a perfect meal loved by all ages. Especially, you can say it is a kid-friendly meal baked with happiness and nutrition. You can make this in any way you like add herbs, spices, and flavors you want. But we will be making this differently and more easily. A lot of people might already know that this can be an expensive dish but it depends upon the ingredients you are going to use.
Here is a quick guide in which you can know how to use your chicken, veggies, and creams soup. These ingredients are very important and you can add anything you want to it depending upon the flavors you want to enhance.
Recipe notes for making the perfect dish:
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For the chicken:
You can use canned chicken, boil Chicken Breasts, made in the crockpot, or either uses a rotisserie chicken and shred it. Whatever you use, it will be perfect as this part is not important. But, if you are in a hurry, use the canned chicken. Canned chicken is a lifesaver especially when you are making casseroles.
Vegetables:
You can use either frozen, fresh, or canned vegetables. It depends upon the time and what you have in your kitchen. If you have frozen use them as they will save your time and still make the perfect Chicken pot pie bake.
You can use both fat and the fat-free option of it. We will be using the 99% fat-free cream of chicken soup. But you can use either one as it will make no difference in the taste.
You can serve it with hand-tossed salad and whatever your family likes to eat with it. It could also be perfect for your date night or romantic evenings. You can make it for your partner and surprise with this amazing dish.
Can we freeze it?
Of course, you can freeze your Chicken pot pie bake for 2 months. Take a container that should be air-tight and put your pot pie in it. You can make and save for your daily office routine, for kids, and when you are not at home. The kids can take some out heat it in the oven and enjoy homemade food.
Ingredients
- 1 can of homestyle biscuits 16 oz
- 1 bag frozen mixed veggies 10 oz
- 1 can fat-free cream of chicken soup 10.5 oz
- 3 cans premium chunk chicken breast )12.5 oz)
Instructions
- Preheat the oven to 350 degrees.
- Steam your vegetables according to the directions given on the back of the packet.
- Now drain your canned chicken and add the cream of chicken soup and steamed veggies in a large bowl.
- Now, take a baking dish that you have. We do recommend taking a 9×3 dish and spread evenly the mixture.
- Now cut the biscuits add them to the top of the chicken mixture and put them in the oven.
- Bake for at least 30 min until the biscuits are golden brown.
9*3 pan ???
I believe it is a 9×13 pan.
made it just ok it fits a 8×8 pan you need to add salt pepper .also add some broth if you make this according to the
directions its very dry.brush the rolls with melted butter before baking
So I havent tried this yet but was wondering what the opinion would be using crescent rolls for the bottom and top?
For lower sodium, pick up a rotisserie chicken and shred the meat, instead.
Am Curious, your biscuits look round like you scooped them. Those are definitely not cut up canned biscuits. What did you use? Thanks in advance.