Description
This Chicken Pot Pie Bake is a comforting twist on the classic dish, using Red Lobster Cheddar Bay Biscuits instead of a traditional pie crust. Made with rotisserie chicken, creamy sauce, and hearty vegetables, this easy dinner recipe is packed with flavor. Perfect for busy nights, this dish brings together homemade recipes and fine dining flavors in one delicious meal. Try this high-protein dinner idea for a cozy and satisfying meal!
Ingredients
Units
Scale
- 1 rotisserie chicken, shredded
- 1 bag frozen mixed vegetables
- 2 cans cream of chicken soup
- 2 tbsp sour cream
- 1/4 cup milk or heavy cream
- Salt and pepper, to taste
- 1 box Red Lobster Cheddar Bay Biscuit mix (prepared as directed)
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, mix shredded rotisserie chicken, frozen vegetables, cream of chicken soup, sour cream, milk (or heavy cream), salt, and pepper.
- Pour the mixture into a greased 9×13-inch baking dish.
- Prepare the Cheddar Bay Biscuit mix according to package instructions. Drop spoonfuls of the biscuit dough over the chicken mixture.
- Bake for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbling.
- Let cool for a few minutes before serving. Enjoy!
Notes
- You can add shredded cheese to the filling for extra richness.
- Try using fresh vegetables instead of frozen for a homemade touch.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 portion
- Calories: 420 kcal
- Sugar: 4g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 65mg