Chicken Pot Pie Bake

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

Preheat oven to 375°F.

Add cooked shredded chicken, frozen mixed vegetables, cream of chicken soup, Greek yogurt, chicken broth, garlic powder, onion powder, dried thyme, black pepper, and salt directly into a baking dish and mix until evenly combined.

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

Remove the foil, cut each biscuit into 4 equal pieces and arrange them evenly over the hot chicken mixture, leaving small gaps between the pieces.

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

While the casserole finishes baking, combine melted butter, garlic powder, and dried parsley in a small bowl.

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

Divide into 6 meals and enjoy.