Chicken Pot Pie Bubble Bake

Rating: 4 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

A quick and easy version of pot pie that you and your kids will love!

By Lola650

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Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 375 degrees F (190 degrees C).

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  • 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.

  • 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.

Nutrition Facts

Per Serving:
704 calories; protein 34.3g; carbohydrates 80g; fat 27.6g; cholesterol 73.9mg; sodium 2326.4mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Val Stein
Rating: 5 stars
10/28/2015
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 with foil after about 22 minutes. All in all we liked this recipe. It's good for using up leftover rotisserie chicken. Read More
Helpful
(1)

Most helpful critical review

thedailygourmet
Allstar
Rating: 3 stars
01/27/2016
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 can't cook but I don't think I'll make it again. Read More
Helpful
(1)
7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
thedailygourmet
Allstar
Rating: 3 stars
01/26/2016
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 can't cook but I don't think I'll make it again. Read More
Helpful
(1)
Lola650
Rating: 5 stars
05/10/2014
This is a great dinner to make on a busy weeknight Read More
Helpful
(1)
Val Stein
Rating: 5 stars
10/28/2015
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 with foil after about 22 minutes. All in all we liked this recipe. It's good for using up leftover rotisserie chicken. Read More
Helpful
(1)
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Mary O
Rating: 5 stars
11/13/2020
This was a very good and quick casserole to make. I just had one can of Cream of Potato so I used Cream of Mushroom instead of the 2nd can of Cream of Potato. Plus the Cream of Chicken. The recipe did not call for salt and I did not add any due to the salt in the 3 cans of soup. I let it cook about 45 minutes and the biscuits were perfect! I watched to make sure biscuit tops did not burn since this was my first attempt to make it. Highly recommend you try this one. Read More
NancyJ
Rating: 5 stars
05/04/2020
Delicious and easy too make! Read More
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