Welcome to my food blog, where I share mouthwatering recipes that are sure to impress your family and friends. Today, I’m excited to share with you a delightful and comforting dish that is perfect for any occasion: Chicken Pot Pie Bake.
This recipe combines tender chicken, a medley of vegetables, and flaky biscuits, all baked to perfection. Whether you’re a seasoned chef or a novice in the kitchen, this dish is incredibly easy to make and will satisfy even the pickiest eaters. So, let’s dive right in and create a memorable meal together!
Who Will Love This Recipe?
Chicken Pot Pie Bake is a versatile dish that appeals to a wide range of palates. It’s perfect for busy weeknight dinners, potlucks, or gatherings with friends and family. If you’re a fan of comfort food, you’ll adore this hearty and satisfying meal.
The combination of tender chicken, flavorful vegetables, and golden biscuits creates a symphony of flavors and textures that will leave you craving for more.
This recipe is also an excellent way to incorporate more vegetables into your diet, making it a hit with both kids and adults alike.
Kitchen Equipment Needed
Before we start, let’s make sure we have all the necessary kitchen equipment within reach:
- Large saucepan
- Whisk
- Parchment paper
- 13×9-inch baking dish
- Oven
Having these items ready will ensure a smooth cooking process and make your life much easier in the kitchen.
Ingredients:
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 carrots, diced
- 2 celery ribs, diced
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 3 cups shredded rotisserie chicken
- 4 ounces button mushrooms, chopped
- ¼ cup all-purpose flour
- 2 cups low-sodium chicken broth
- ¼ cup white wine
- 1 cup heavy cream
- ½ teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon dried thyme
- ¼ teaspoon dried basil
- 16.3 ounces (1 package) Pillsbury Grands Original Biscuits
Instructions:
- Preparation: Preheat your oven to 375°F (190°C). Spray a 9×13-inch baking dish with nonstick cooking spray and set it aside.
- Cooking Vegetables: In a large skillet over medium-high heat, melt the butter and add the olive oil. Add the diced carrots and celery, cooking for 3 minutes until they start to soften. Then, add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook until fragrant.
- Adding Chicken and Mushrooms: To the skillet, add the shredded chicken and chopped mushrooms, cooking for an additional minute.
- Creating the Sauce: Sprinkle the flour over the cooked vegetables and chicken, stirring continuously for 3 minutes. Gradually stir in the chicken broth to deglaze the pan, then add the white wine and heavy cream. Mix thoroughly.
- Seasoning: Season the mixture with salt, pepper, thyme, and basil. Continue to cook, stirring frequently, until the mixture thickens to a stew-like consistency.
- Assembling the Casserole: Transfer the chicken mixture into the prepared baking dish. Arrange the biscuits evenly on top of the mixture.
- Baking: Place the casserole in the oven and bake for 30 minutes, or until the biscuits are golden brown and the filling is bubbling.
- Cooling: Allow the casserole to cool for 10 minutes before serving. This will make it easier to serve and ensure that the flavors meld perfectly.
