“Embrace the warmth and comfort of home-cooked goodness with our Chicken Pot Pie Bake. This delectable dish is a modern twist on a classic favorite, bringing together tender chunks of chicken, vibrant vegetables, and a velvety sauce, all nestled beneath a golden, flaky crust. Imagine the aroma that fills the kitchen as you take in the savory medley of flavors and textures. Each bite is a harmonious balance of heartiness and hominess, a celebration of the simple pleasures that comfort and nourish both body and soul. Whether shared as a family dinner centerpiece, a potluck crowd-pleaser, or a special treat to yourself, our Chicken Pot Pie Bake invites you to experience the timeless joy of a beloved recipe reimagined for today’s tastes, while still capturing the essence of tradition and love.”
Chicken Pot Pie Bake
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)
- 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.
- baked until the top of the biscuits were crispy and the mixture was bubbling! cheap and easy.