Chicken Pot Pie Bake!

Welcome to a recipe post for a perfect meal for chilly weather, when you're craving MORE than chicken noodle soup, but don't wanna spend endless time on an extravagant meal, and are looking for an easy, hearty, delicious dinner! CHICKEN POT PIE BAKE W/ BISCUITS!

You can find more visuals & a recipe card on my Instagram, @foodpicsbyanna. I created this recipe when I was really craving a casserole of some sort, but also a chicken pot pie, but also wanted biscuits, so this is how we ended up here. P.S. homemade biscuits are really a lot easier to make than it may seem! When making this, I had to think about the ROOT of what makes chicken pot pie amazing- the contents of it, obviously. But I also wanted to experiment trying to make this on the easier side. I opted to use a store bought rotisserie chicken and frozen vegetables vs. making my own / cutting fresh veg, but any variation can be used as well! I did do homemade biscuits too, but store bought can make this even easier.

Start off by preheating the oven to 400 degrees, and shred up the rotiss by hand/fork/whatever works (I really want one of those cool things that shreds your chicken for you) and set it to the side. I like to make my biscuit dough before the next steps, but it does not matter. You will need 2 C flour, 1/2 T sugar, 1 T baking powder, 2 t salt, 3/4 C milk, and 6 T unsalted butter, and seasonings of your choice. For this savory dish, I added garlic+onion powder, pepper, paprika, chives, and dill to make a savory biscuit! About 5-10 mins before you start, put your butter in the freezer to make it extra cold! Mix all dry ingredients together, and then add your chilly butter. You can cube it up and cut it in with a pastry cutter, or I like to grate it in to make it easier. Cut it together to a crumby texture, and add your milk- be VERY careful to NOT over mix it! It should come together still a little crumby, but sticking together. Transfer the dough to a floured surface and work it together, add more flour/milk if necessary. Flatten it out, fold it in half, flatten, rotate it 90 degrees, and then repeat about 7 times. For the final flatten, get it to about an inch thick and cut out the perfect biscuit shape that you desire.

Next, for the main event... get a large pan and throw in 1 bag of frozen vegetables (I used a mix of green beans, carrots, and peas) and 1 bag of frozen mirepoix mixture. Let them cook down and sweat out, and then add your flour! I do not have measurements for the flour because it varies- I'd say make sure they're coated, you want enough to create a thick soup mixture when your liquid gets added. Add in chicken broth (or any broth of your choice), milk, and chicken. Mix it all around! Next, add your seasonings, I used salt, pepper, garlic+onion powder, and smoked paprika. This is a trial stage of adding more liquid/dry ingredients to get your perfect texture and taste. In the end I used about 3/4 of the box of chicken broth and 1 cup of milk. When it's perfect to your liking, pour the mixture into an oven safe dish, I used a 9x13 casserole dish. Place the biscuits on top, and bake for about 25 minutes- when the biscuits are golden on top!