Prep Time: 10 mins | Cook Time: 50 mins | Total Time: 1 hr | Servings: 6
I avoided chicken pot pie for the longest time because it’s not easy to pull together. It takes effort, time, and they say ability which regular cooks like myself don’t have. I am big on cooking and baking but I am not the best baker, to say the least.
I browsed through the net to find my best suits me and found this bubble-up chicken pot pie recipe that tastes so much better than the regular time-consuming pot pie. With simple ingredients and a few steps, anyone can throw this together. It calls for canned cream of chicken soup and biscuits so all I have to do is open the containers. And don’t fret about the slow-cooked flavours because that will be achieved right away. Because this is a casserole, all the ingredients are baked in a single dish which guaranteed that the sauce infuses the bread. I will rate this casserole five stars all the way! It’s delicious, perfect for the entire family, and so easy to make.
Ingredients
2 c. chicken, cooked and shredded
1 can cream of chicken soup
1 c. sour cream
1 c. cheddar cheese, shredded
1 ½ c. of mixed frozen vegetables
1 teaspoon garlic powder
1 teaspoon salt
1 12-oz can refrigerated biscuits
How to make Chicken Pot Pie Bubble Up Casserole
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Add the ingredients in a medium-sized bowl except for the refrigerated biscuits.
Step 3: Mix the ingredients with a spatula until well combined.
Step 4: Into fourths, divide the biscuits and add them into the chicken mixture.
Step 5: Evenly spread the chicken biscuit mixture in a greased 9 x 13-inch casserole dish.
Step 6: Place in the preheated oven and bake for about 35 to 45 minutes until bubbly and golden.
Nutrition Facts:
Calories: 866kcal | Carbohydrates: 86g | Protein: 30g | Fat: 45g | Saturated Fat: 14g | Cholesterol: 80mg | Sodium: 2206mg | Potassium: 652mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2850IU | Vitamin C: 5mg | Calcium: 278mg | Iron: 7mg
Ingredients
- 2 c. chicken, cooked and shredded
- 1 can cream of chicken soup
- 1 c. sour cream
- 1 c. cheddar cheese, shredded
- 1 ½ c. of mixed frozen vegetables
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 12-oz can refrigerated biscuits
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Add the ingredients in a medium-sized bowl except for the refrigerated biscuits.
Step 3: Mix the ingredients with a spatula until well combined.
Step 4: Into fourths, divide the biscuits and add them into the chicken mixture.
Step 5: Evenly spread the chicken biscuit mixture in a greased 9 x 13-inch casserole dish.
Step 6: Place in the preheated oven and bake for about 35 to 45 minutes until bubbly and golden.
