For an extra layer of flavor, consider adding a splash of dry sherry or white wine to the soup mixture. Feel free to substitute different vegetables based on your preference or what you have on hand. Peas, carrots, green beans, and corn work well. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Chicken Pot Pie Bubble Bake
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PREP TIME10 mins
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COOK TIME30 mins
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TOTAL TIME40 mins
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SERVING4 People
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VIEWS21
Deconstructed pot pie meets comforting casserole in this delightful bubble bake. Tender chicken and vibrant vegetables are swathed in a creamy sauce, topped with golden-brown biscuit 'bubbles'. A guaranteed crowd-pleaser for busy weeknights!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate80 g
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Cholesterol74 mg
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Fiber10 g
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Protein34 g
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Saturated Fat9 g
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Sodium2326 mg
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Sugar11 g
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Fat28 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 375 degrees F (190 degrees C). (5 minutes)
02
Step
5 mins
In a large bowl, whisk together the cream of potato soup, cream of chicken soup, milk, Italian seasoning, and ground black pepper until smooth. (5 minutes)
03
Step
3 mins
Gently stir in the thawed mixed vegetables and diced cooked chicken until evenly distributed. (3 minutes)
04
Step
5 mins
Fold in the quartered biscuit dough, ensuring each piece is coated in the creamy mixture. (5 minutes)
05
Step
2 mins
Pour the entire mixture into a 13x9-inch baking dish, spreading evenly. (2 minutes)
06
Step
35 mins
Bake in the preheated oven until the biscuit bubbles are golden brown and the filling is bubbly and heated through, approximately 30 to 35 minutes.
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Sydnee Grady
May 8, 2025This is a great recipe for using up leftover cooked chicken or turkey.
Emery Kuhn
May 6, 2025I used gluten-free biscuit dough and it worked perfectly!
Franz Corwin
Apr 10, 2025My kids absolutely loved this! It was so easy to throw together on a busy night.
Precious Hintz
Mar 30, 2025I added some garlic powder and onion powder to the soup mixture for extra flavor. It was delicious!