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Chicken Pot Pie Bubble Bake


"A quick and easy version of pot pie that you and your kids will love!"
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40 m servings 704 cals
Original recipe yields 4 servings

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Mix cream of potato soup, cream of chicken soup, milk, Italian seasoning, and ground black pepper together in a large bowl. Stir mixed vegetables and chicken into the soup mixture. Fold biscuit dough into the mixture to coat. Pour mixture into a 13x9-inch baking dish.
  3. Bake in preheated oven until bubbly and the dough is baked, 30 to 35 minutes.


  • Cook's Note:
  • I usually check on the dough at the top about 20 minutes in and flip over the biscuit pieces to avoid them becoming too toasted.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 704 calories; 27.6 g fat; 80 g carbohydrates; 34.3 g protein; 74 mg cholesterol; 2326 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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I made this as instructed, no changes or substitutions. It lacked flavor and the biscuit dough didn't cook fully - it was partially raw on the underneath. Maybe this would work for people who ca...

Made it exactly as stated in the recipe; wish I had noticed the "Cook's Note" at the bottom of the recipe as the biscuits were a little more browned than I would have liked even after covering w...

This is a great dinner to make on a busy weeknight