Delicious and Easy Chicken Pot Pie Bake

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.


  • 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


  1. Preparation: Preheat your oven to 375°F (190°C). Spray a 9×13-inch baking dish with nonstick cooking spray and set it aside.
  2. 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.
  3. Adding Chicken and Mushrooms: To the skillet, add the shredded chicken and chopped mushrooms, cooking for an additional minute.
  4. 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.
  5. Seasoning: Season the mixture with salt, pepper, thyme, and basil. Continue to cook, stirring frequently, until the mixture thickens to a stew-like consistency.
  6. Assembling the Casserole: Transfer the chicken mixture into the prepared baking dish. Arrange the biscuits evenly on top of the mixture.
  7. Baking: Place the casserole in the oven and bake for 30 minutes, or until the biscuits are golden brown and the filling is bubbling.
  8. 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.

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