Chicken Pot Pie Bake

I could probably copy and paste the intros to all of these recipes at this point. Let's be real, all my recipes start out the same. I find a recipe I like / a food I like, and I figure out how to cut down on the number of ingredients, and the steps it takes to make the recipe.

What can I say? I like shortcuts. And it would appear that you guys do too.

Chicken pot pie, specifically from Costco, has been Taylor's favorite meal for years. Ever since I've known him, that's been his favorite thing. I'm talking, for his birthday freaking dinner, he asks for a Costco chicken pot pie. The man is easy to please, simple as that.

The Costco chicken pot pie is not the healthiest, and it's actually kind of expensive, so I figured I'd try to figure out how I could doctor up my own. But if you think I'm making my own pie dough, you are sadly mistaken. Alas, this recipe came to be.

The inside of a chicken pot pie isn't that hard to make, but people overcomplicate it, as they tend to do with every recipe. There are 900 spices, herbs, etc. I'm just not that fancy. I knew it only needed 3 things: chicken, cream of chicken soup, and veggies. So what did I do? Shortcut, shortcut, shortcut.

This recipe could not be any easier, and whoever you make it for will be convinced you're Betty Crocker. The taste would never allude to any shortcuts! It tastes like something my mom would make, I promise. If Taylor gives his stamp of approval, you know it's good, and he LOVES this.

What You'll Need:

  • chicken

  • frozen veggies

  • canned biscuits

  • cream of chicken soup

Recipe Notes

Chicken

Yall know I have absolutely no issue with canned chicken, but if you do, feel free to do it however you want! You can use canned, boil chicken breasts, do it in the crockpot, or shred a rotisserie chicken. Do whatever you want to do, that part isn't important. But if you want a heck of a shortcut, canned it the way to go. It's not gourmet, but when it's in the casserole, you can't tell. It truly is one of the biggest time savers!

Veggies

Again, do what you want to do! I use frozen, but if you want fresh veggies, use them! You can do canned too. It doesn't matter. Again, my biggest concern is saving time!

Cream of Chicken Soup

I buy the 99% fat free version, so if you're concerned with fat content/macros, definitely use that! If you're not worried, use the full fat. This makes no difference in taste!

Recipe

Chicken Pot Pie Bake

This recipe will have your family thinking you're Betty Crocker, and it couldn't be easier. It takes all of 5 minutes to put together and it tastes like it's been baking all day. And forget about dough, or making a pie - biscuits are a game changer. This recipe is kid friendly too!

  • 1 16 oz. can homestyle biscuits

  • 1 10 oz. bag frozen mixed veggies

  • 1 10.5 oz. can fat free cream of chicken soup

  • 3 12.5 oz cans premium chunk chicken breast

  1. Preheat your oven to 350 degrees.

  2. Steam your frozen veggies, according to directions on the bag.

  3. Drain your canned chicken, and combine with steamed veggies and cream of chicken soup in a large mixing bowl.

  4. Pour chicken mixture into a 9x13 baking dish, and spread evenly.

  5. Cut each biscuit into four pieces and layer the pieces on top of the chicken mixture.

  6. Bake for 30 minutes, or until tops of biscuits are golden brown.

Macros

For 1/8th of the casserole:

  • 313 cals

  • 9g fat

  • 24g protein

  • 34g carbs

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