Chicken Pot Pie Bake

Chicken Pot Pie Bake

Hey friends!

We had a ROUGH week this past week. I won’t bore you with all the details, but we were all sick, and none of us got very much sleep. I skipped posting a recipe last week, because honestly Who KNOWS what kind of recipe I would be writing- I might’ve told you to pour coffee in soup, and blend it with ice!

I also pretty much took the week off from the kitchen, because my energy was sapped, so it was a week of quick meals, most of which came out of the freezer. But on Saturday, I got right back in there!! *Happy Dance* Since I hadn’t really gone grocery shopping, there wasn’t much to chose from. I had shredded chicken that needed to be used up, so all i really knew was that chicken would be the basis of the meal. I asked Eric what he would like, and he basically said “Whatever you make will be good.” Thanks for the help, babe. 

I decided comfort food was in order after the week we had… Chicken Pot Pie needed to be made!

Chicken Pot Pie Bake

This came together from a memory I had of how my aunt used to make her Chicken Pot Pie for family gatherings. I lightened it up quite a bit, and of course, I added cheese. You don’t have to add the cheese, because that would lighten it up even more and make it more traditional. But I would. I’m sure she also made a delicious homemade gravy. I thought about making up a homemade gravy, and perhaps I still will and add it in the future, but I wanted to make this quick and easy enough for a weeknight dinner.



Chicken Pot Pie Bake  I hope you all enjoy!




Chicken Pot Pie Bake
Serves 6
A plate of creamy, cheesy, delicious comfort food
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Prep Time
10 hr
Cook Time
25 hr
Total Time
35 min
Prep Time
10 hr
Cook Time
25 hr
Total Time
35 min
  1. 3 cups cooked and shredded chicken breast
  2. 2 12 oz jars Heinz Classic Fat Free Chicken Gravy
  3. 1 1/2 cups frozen mixed vegetable- carrots, peas, corn, green beans
  4. 1 small onion, chopped
  5. 3/4 cup Reduced Fat Shredded Cheddar (I use Sargento, Sharp Cheddar)
  6. Fresh thyme, about 4-5 sprigs (2 tsp if using dried Thyme)
  7. Salt and Pepper, to taste
Drop Biscuits
  1. 1 1/2 cups Bisquick Heart Smart Baking Mix
  2. 1/2 cup skim milk
  3. 1/2 tsp garlic salt
  4. Fresh Chives (optional)
  1. Preheat oven to 375 degress. Lightly spray 9x13 casserole dish with cooking spray.
  2. In a medium skillet, lightly spray with cooking spray and saute' onion until soft.
  3. Add frozen veggies and cook for a few minutes. Add chicken, thyme, salt and pepper and cook for another couple of minutes just enough to heat it up.
  4. Add the chicken and vegetable mixture to the 9x13 dish, pour chicken gravy into the dish and mix thoroughly. Evenly sprinkle with the shredded cheddar on top.
  5. In a medium mixing bow,l add your Bisquick mix, chives, garlic salt. Stir and then add the milk. Mix until a soft dough forms. (If mixture does not seem moist enough add a one or two tablespoons of water)
  6. With a metal spoon drop biscuit dough on top of the cheddar. You will have enough to make three across and 4 down. (12)
  7. Bake for 20-22 minutes or until biscuits are golden brown on top. Enjoy!
  1. 9 Smart Points per serving (Calculated with Weight Watchers Recipe Builder)
  2. 350 calories, 7g fat, 35g carbohydrates, 5g sugar, 2g fiber, 32g protein (Calculated with My Fitness Pal)
Daily Dose Of Pepper





  1. Hey! So i’m excited to try this recipe, but I noticed as I was printing it, that it says prep time 10 hr and cook time 25 hr. should this be minutes? Just wondering! Love ya!

    • mamacupcake

      Hahaha omg! Yes minutes! I’ll change that right away in the morning! I will NEVER make anything that takes that long trust me! Thanks for the heads up girl!

  2. Pingback: Chicken Pot Pie Soup – Daily Dose Of Pepper

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