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.
Delicious and Easy Chicken Pot Pie Bake

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