“I swear this recipe was sent straight from heaven! These are THAT good!”
This is a quick and easy chicken pot pie bake, perfect for a comforting weeknight meal. It uses simple ingredients and pre-made biscuits for a fast and delicious result.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Cooked chicken, shredded | 3 cups |
| Cream of chicken soup | 2 cans |
| Frozen mixed vegetables | 1 bag (approx. 3 cups) |
| Shredded cheese | 2 cups |
| Pillsbury biscuits | 2 cans (5 count each) |
| Melted butter | 2 tbsp |
| Cooking spray/Grease | As needed |
Instructions:
- Preheat oven to 375°F (190°C).
- Grease a baking dish.
- In a large bowl, combine the cooked chicken, cream of chicken soup, frozen vegetables, and shredded cheese. Mix well.
- Spread the chicken mixture evenly into the prepared baking dish.
- Cut each biscuit into quarters.
- Toss the biscuit pieces with the melted butter.
- Arrange the buttered biscuit pieces evenly over the chicken mixture.
- Bake for approximately 25 minutes, or until the biscuits are golden brown and crispy, and the filling is bubbling.
- Let cool slightly before serving.
