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Chicken Pot Pie Bake Recipe

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If you are using already cooked chicken or turkey, just skip the first step below.

Ingredients

Units Scale
  • 3 boneless skinless chicken breasts or about 4 cups of shredded cooked chicken or turkey
  • 2 cups chicken broth
  • 1/2 cup butter (1 stick)
  • 1–2 cups frozen peas and carrots (thawed)
  • 2 cups of milk
  • 2 cups Bisquick
  • 1 can cream of chicken soup
  • 2 teaspoons chicken bouillon
  • 1/2 teaspoon dried sage
  • ground black pepper (to taste)

Instructions

  1. If you are cooking your chicken breasts: Place the chicken breasts in a deep saucepan with enough water to cover the chicken. Bring to a boil. Reduce heat and simmer for 15-20 minutes or until the chicken is fully cooked (the internal temperature has reached 165 degrees F). Remove the chicken from the water and allow it to cool. Shred the chicken using two forks.
  2. Preheat the oven to 350 degrees F.
  3. Place the stick of butter into a 9×13 inch casserole dish. Place into the oven until the butter has melted. Remove from the oven. Spread the shredded chicken or turkey evenly over the butter. Sprinkle sage and ground black pepper over the chicken. Add a layer of the thawed peas and carrots.
  4. In a medium bowl whisk together the Bisquick and milk. Slowly pour over the chicken. In another medium bowl whisk together chicken broth, chicken bouillon, and cream of chicken soup until well combined. Slowly pour the chicken broth mixture over the Bisquick layer.
  5. Place into the oven and bake at 350 degrees F for 50-60 minutes or until the top is golden brown.

Nutrition

Find it online: https://blogchef.net/chicken-pot-pie-bake-recipe/