Chicken Pot Pie Bake

If using raw chicken, place chicken breasts in a pot, cover with water, bring to a boil, then simmer covered for 20–25 minutes until the internal temperature reaches 165°F; let rest 5 minutes and shred.

Preheat the oven to 375°F.

Combine the cooked shredded chicken, frozen mixed vegetables, cream of chicken soup, Greek yogurt, chicken broth, garlic powder, onion powder, dried thyme, black pepper, and salt in a baking dish; mix evenly.

Cover the dish tightly with aluminum foil and bake for 20–25 minutes to heat the filling.

Cut each biscuit from the can into four equal pieces and arrange them over the hot chicken mixture, leaving small gaps.

Return the dish to the oven uncovered and bake for another 20–25 minutes, until the biscuits are golden brown and the filling reaches 165°F; if the tops brown too quickly, cover loosely with foil.

While the biscuits bake, combine melted butter, garlic powder, and dried parsley in a small bowl.

Remove the casserole from the oven and immediately brush the garlic‑parsley butter over the hot biscuits.

Divide the pot pie bake into six portions and serve.