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Chicken Pot Pie Bubble-Up Bake

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Chicken Pot Pie Bubble-Up Bake
  • Prep Time 15 min
  • Total Time 40 min
  • Servings 6
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Give classic chicken pot pie a makeover with this fun and irresistible bake—ready for the oven in 15 minutes!

Ingredients

3
cups shredded deli rotisserie chicken (from 2-lb chicken)
2
cans (10 1/2 oz each) cream of chicken soup with herbs
3
cups frozen vegetables (such as peas, carrots, corn, green beans or a mixture)
2
cups shredded Colby-Monterey Jack cheese blend (8 oz)
1
can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Butter Tastin™ biscuits
2
tablespoons butter, melted

Directions

  • 1 Heat oven to 375°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 2 In large bowl, stir together 3 cups shredded deli rotisserie chicken (from 2-lb chicken) and 2 cans (10 1/2 oz each) cream of chicken soup with herbs. Add 3 cups frozen vegetables and 2 cups shredded Colby-Monterey Jack cheese blend (8 oz); mix until combined. Pour into baking dish; spread in even layer.
  • 3 Separate 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Butter Tastin'™ biscuits into 8 biscuits. Cut each biscuit into quarters; place in medium bowl. Drizzle with 2 tablespoons melted butter; toss to coat. Spread biscuit pieces evenly over chicken mixture.
  • 4 Bake 20 to 22 minutes or until biscuit pieces are thoroughly baked and center of casserole is bubbly.
Tips  

Garnish the top of the casserole with chopped fresh parsley.

Nutrition Information 
No nutrition information available for this recipe
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