More quick dinners: Chicken Pot Pie Bake

Gabby
Oct 30, 2017
2 min read

Hi everyone! I apologize for getting out of the groove with my blogging and recipes. Since my big changes announcement last week, things have been pretty overwhelming. I am back now and committed to publishing content every Monday and Thursday. You can also follow my instagram @thepicnicbasketblog where I post daily and sometimes more than daily!

This week was a busy time for us, but I still try to make dinner every night. I am one of the rare people who loves meal planning and when I come home from work cooking dinner helps me unwind. That doesn't always mean that I'm willing to spend a lot of time though. This is a different take on a chicken pot pie, but it has all the basics and same hearty flavor as a regular chicken pot pie.

Ingredients

2 shredded or diced cooked chicken breasts (I chose to cook mine in the crockpot all day because I love how shredded the chicken gets, but feel free to cook your chicken however you'd like!)

1 can cream of chicken soup

1 bag of frozen mixed vegetables or 1 can veg-all

1 tube of mini buttermilk biscuits

1/2 teaspoon black pepper

Optional seasonings: rosemary, oregano, adobo seasoning, garlic, any seasonings you'd add to a regular chicken pot pie

Directions

1 Preheat oven to 375 degrees

2. Mix cooked chicken with can of cream of chicken soup and frozen vegetables

3. Add mixture to iron skillet or square baking dish

4. Even out mixture and top with biscuit dough. evenly

5. Put skillet or baking dish in oven and cook for 15-18 minutes. Biscuits should be golden brown, but not burnt, so be sure to check on them!

6. Take out of oven and let rest a few minutes. Scoop into bowls and enjoy!