Easy Bubble Up Chicken Pot Pie – When you have less than 20 minutes to get dinner together and you want to make everyone smile this is a great go to dinner!
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.
Easy Bubble Up 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.
Make this and delicious Easy Bubble Up Chicken Pot Pie today!
- 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
- 1/4 tsp garlic powder
- 1/4 tsp oregano
- 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Butter biscuits
- 2 tbsp butter melted
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.
Recipe adapted from pillsbury.com