Easy Bubble Up Chicken Pot Pie
Easy Bubble Up Chicken Pot Pie
When you have less than 20 minutes to get dinner together and you want to make everyone smile Easy Bubble Up Chicken Pot Pie is a great go to dinner!
Are you always looking for something easy to make for dinner? I know we are. Sometimes work runs late or appointments run late and you just want something quick and easy. This easy meal is in our dinner rotation at least every other week or so. Not just because it’s easy but because it’s so darn tasty!
Easy Bubble Up Chicken Pot Pie is the dinner you make when you want to make sure everyone won’t be complaining at the dinner table lol. It is such an easy dinner to make. Seriously less than 20 minutes to throw it together and then the baking time and your good to go.
PIN IT!!
This easy Chicken Pot Pie is something we make every few weeks or so. We always have canned biscuits in the fridge. They come in handy for so many things. And this is a definite favorite. So grab a tube of biscuits, make a quick filling for this pot pie and have yourself a delicious quick weeknight dinner the whole family will love.
You can easily make this in 2 pans for 2 nights of the week if you like. Just make the filling and place it in a container in the fridge. Place the other half of the container of biscuits in a plastic container in the fridge wrapped in plastic wrap also until your ready to use them.
Sometimes we do this in two batches if we aren’t going to eat most of it because the biscuits can get kind of mushy sitting on the pot pie. So I would rather make it in two separate batches.
Make this and delicious today!
Easy Bubble Up Chicken Pot Pie
Ingredients
- 3 cups shredded deli rotisserie chicken
- 2 cans cream of chicken soup
- 2 cups frozen mixed vegetables (such as peas, carrots, corn, green beans)
- 2 cups shredded Colby-Monterey Jack cheese blend
- ¼ tsp garlic powder
- ¼ tsp oregano
- 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Butter biscuits
- 2 tbsp butter melted
Instructions
- Heat oven to 375°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.In large bowl, stir together 3 cups shredded chicken and 2 cans (10 1/2 oz each) cream of chicken soup, garlic powder and oregano. 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.
Separate 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Butter ™ 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.
Bake 20 to 22 minutes or until biscuit pieces are thoroughly baked and center of casserole is bubbly.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
