EASY CHICKEN POT PIE BAKE

Chicken pot pie's are one of my favorite meals and this super simple chicken pot pie bake is easy to whip up in 30 minutes! It also makes great leftovers for a meal prep meal. It's going to be a staple in this household this fall and winter!

Ingredients:

• 3 cups shredded chicken (used a rotisserie chicken for convenience and sliced it up)

• 3 cups of frozen mixed vegetables (peas, carrots, corn)

• 3 cans of cream of chicken (used 2 fat free and one regular...You could also use 2 but the creaminess is my favorite)

• 1-2 packages of Pillsbury grand extra flakey biscuits (we used about 1 & 1/2 packages - could use more or less depending how many biscuits you like)

• garlic powder, black pepper, pink himalyan sea salt and other herbs of choice

Optional: 1 cup of colby-jack cheese blend (I meant to add the cheese and forget but it still tasted great without it)

Directions:

1. Mix chicken, frozen vegetables, cream of chicken and seasonings together in a bowl.

2. Add to baking pan and slice the biscuits into 4 bite size pieces.

3. Add the biscuit dough on top

4. Bake at 400F for 30-40 minutes or until dough is fully cooked through

5. Serve!