Go Back
+ servings
Print

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! 
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Author Rob

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
  • 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

Instructions

  1. 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.