Cheesy Chicken Pot Pie Bake: Flaky Goodness in Every Bite

Experience the delight of crafting our Chicken Pot Pie Bake, a symphony of cheesy, flaky goodness for your family dinners!

Ingredients:

• 3 cups Shredded Rotisserie Chicken (warm or room temperature)
• 2 cans (10.5 oz each) Cream of Chicken Soup with Herbs
• 3 cups Thawed Frozen Vegetables (peas, carrots, corn, green beans, or a mixture)
• 1 tsp Seasoning Salt
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• ½ tsp Pepper
• ½ cup Heavy Cream
• 2 cups Shredded Colby Jack Cheese Blend
• 1 can (16.3 oz) Refrigerated Biscuits (e.g., Pillsbury Grands Flaky Layers)
• 2 tbsp Melted Butter

Instructions:

1. Preheat the Oven: Set the oven to 350°F and lightly grease a 9×13-inch baking dish.
2. Prepare the Chicken Mixture: Combine shredded rotisserie chicken, cream of chicken soup, thawed vegetables, 1 cup of shredded cheese, seasoning salt, garlic powder, and onion powder. Mix thoroughly.
3. Cut the Biscuits: Quarter each refrigerated biscuit.
4. Add to Baking Dish: Transfer the chicken mixture to the baking dish, spreading it evenly. Sprinkle one cup of shredded Colby Jack cheese on top.
5. Top with Biscuits: Place biscuits on top without overlapping, ensuring they touch the chicken mixture lightly.
6. Bake the Dish: Brush melted butter on the biscuits. Bake for 35-40 minutes until biscuits are golden brown, and the casserole is bubbly. If browning too quickly, cover with foil after 20-25 minutes.
7. Serve: Allow the bake to cool for a few minutes before serving.

Storage and Reheating Instructions:

How to Store Chicken Pot Pie Bake:
Cool to room temperature, cover with plastic wrap or aluminum foil, and refrigerate for up to 3 days.

How to Reheat Chicken Pot Pie Bake:
Place in a preheated oven at 350°F for about 20 minutes or microwave individual servings for 1-2 minutes.

Helpful Tips & Substitutions:

Can This Be Frozen?
Yes, freeze the cooled casserole tightly wrapped in foil for up to 2 months. Thaw in the refrigerator overnight and reheat as directed.

Can This Be Made Ahead of Time?
Absolutely! Assemble without baking, cover tightly, and refrigerate for up to 24 hours. Bake as directed, adding a few extra minutes.

Substitutions & Variations:

• Vegetarian Option: Use beans or tofu instead of chicken.
• Cheese Varieties: Experiment with mozzarella or cheddar for a different flavor.
• Gluten-Free: Opt for gluten-free biscuits and cream of chicken soup.

Helpful Cooking Notes:

• Chicken: Ensure the rotisserie chicken is warm or at room temperature for easier mixing.
• Vegetables: Customize with your preferred combination of frozen vegetables.
• Baking Tips: If biscuits brown too quickly, cover with foil to prevent burning while ensuring even cooking.

Cheesy Chicken Pot Pie Bake: Flaky Goodness in Every Bite!

Experience the delight of crafting our Chicken Pot Pie Bake, a symphony of cheesy, flaky goodness for your family dinners!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

1 minute min

Course Main Course

Cuisine American

Servings 8

Calories 476 kcal

Ingredients

  

• – 3 cups Shredded Rotisserie Chicken warm or room temperature
• – 2 cans 10.5 oz each Cream of Chicken Soup with Herbs
• – 3 cups Thawed Frozen Vegetables peas, carrots, corn, green beans, or a mixture
• – 1 tsp Seasoning Salt
• – 1 tsp Garlic Powder
• – 1 tsp Onion Powder
• – ½ tsp Pepper
• – ½ cup Heavy Cream
• – 2 cups Shredded Colby Jack Cheese Blend
• – 1 can 16.3 oz Refrigerated Biscuits (e.g., Pillsbury Grands Flaky Layers)
• – 2 tbsp Melted Butter

Instructions

 

• Preheat the Oven: Set the oven to 350°F and lightly grease a 9×13-inch baking dish.
• Prepare the Chicken Mixture: Combine shredded rotisserie chicken, cream of chicken soup, thawed vegetables, 1 cup of shredded cheese, seasoning salt, garlic powder, and onion powder. Mix thoroughly.
• Cut the Biscuits: Quarter each refrigerated biscuit.
• Add to Baking Dish: Transfer the chicken mixture to the baking dish, spreading it evenly. Sprinkle one cup of shredded Colby Jack cheese on top.
• Top with Biscuits: Place biscuits on top without overlapping, ensuring they touch the chicken mixture lightly.
• Bake the Dish: Brush melted butter on the biscuits. Bake for 35-40 minutes until biscuits are golden brown, and the casserole is bubbly. If browning too quickly, cover with foil after 20-25 minutes.
• Serve: Allow the bake to cool for a few minutes before serving.

Notes

Storage and Reheating Instructions:

How to Store Chicken Pot Pie Bake:
Cool to room temperature, cover with plastic wrap or aluminum foil, and refrigerate for up to 3 days.

How to Reheat Chicken Pot Pie Bake:
Place in a preheated oven at 350°F for about 20 minutes or microwave individual servings for 1-2 minutes.

Helpful Tips & Substitutions:

Can This Be Frozen?
Yes, freeze the cooled casserole tightly wrapped in foil for up to 2 months. Thaw in the refrigerator overnight and reheat as directed.

Can This Be Made Ahead of Time?
Absolutely! Assemble without baking, cover tightly, and refrigerate for up to 24 hours. Bake as directed, adding a few extra minutes.

Substitutions & Variations:
– Vegetarian Option: Use beans or tofu instead of chicken.
– Cheese Varieties: Experiment with mozzarella or cheddar for a different flavor.
– Gluten-Free: Opt for gluten-free biscuits and cream of chicken soup.

Helpful Cooking Notes:
– Chicken: Ensure the rotisserie chicken is warm or at room temperature for easier mixing.
– Vegetables: Customize with your preferred combination of frozen vegetables.
– Baking Tips: If biscuits brown too quickly, cover with foil to prevent burning while ensuring even cooking.