Description
This Chicken Pot Pie Bake is a comfort food classic made easy with a rotisserie chicken and topped with warm, cheesy Cheddar Bay Biscuits! Perfect for busy nights when you want a hearty, satisfying meal.
Ingredients
Scale
- 1 rotisserie chicken
- 1 bag frozen mixed vegetables
- 2 cans cream of chicken soup
- A couple tablespoons of sour cream
- 1/4 cup milk or heavy cream
- Salt and pepper, to taste
- 1 box Red Lobster Cheddar Bay Biscuits
Instructions
- Shred the rotisserie chicken and set aside.
- In a large mixing bowl, combine the shredded chicken, frozen mixed vegetables, cream of chicken soup, sour cream, milk (or heavy cream), salt, and pepper. Stir until well combined.
- Pour the chicken mixture into a baking dish.
- Prepare the Cheddar Bay Biscuits according to the package instructions. Spoon the biscuit dough over the chicken mixture, covering the top.
- Bake at 375°F for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbling.
- Serve and enjoy this delicious twist on classic chicken pot pie!
Notes
- You can substitute the milk with heavy cream for a richer texture.
- If you prefer, you can use homemade biscuits instead of the Cheddar Bay Biscuits.
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 4g
- Sodium: 1020mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 65mg