Chicken Pot Pie Bake

Chicken Pot Pie Bake – Don’t Lose This Recipe ✅🥰

Chicken Pot Pie Bake

Ingredients:

For the Filling:

• 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
• 1 cup frozen peas and carrots, thawed
• 1 cup frozen corn, thawed
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1/3 cup unsalted butter
• 1/3 cup all-purpose flour
• 2 cups chicken broth
• 1 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary

For the Biscuit Topping:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 1 cup milk

Instructions:

1. Preheat the Oven:
   
   Preheat your oven to 400°F (200°C). Grease a 9×13-inch baking dish.
2. Prepare the Filling:
   
   In a large skillet, melt the butter over medium heat. Add the chopped onion and celery, and cook until softened, about 5 minutes. Stir in the flour and cook for another 1-2 minutes until the mixture is bubbly and well combined. Gradually whisk in the chicken broth and milk, and cook until the mixture thickens, about 5-7 minutes. Stir in the salt, black pepper, thyme, and rosemary. Add the cooked chicken, peas and carrots, and corn to the skillet. Mix well until all ingredients are evenly coated with the sauce. Pour the filling into the prepared baking dish.
3. Prepare the Biscuit Topping:
   
   In a large bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the milk, stirring until just combined.
4. Assemble and Bake:
   
   Drop the biscuit dough by spoonfuls over the chicken filling in the baking dish, spreading it out as evenly as possible. Bake in the preheated oven for 25-30 minutes, or until the biscuit topping is golden brown and cooked through.
5. Serve:
   
   Allow the chicken pot pie bake to cool slightly before serving.