-
-
My review
Chicken Pot Pie Bubble Bake
Lola650
"A quick and easy version of pot pie that you and your kids will love!"
Added to shopping list.
Go to shopping list.
Ingredients
40 m servings 704 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 375 degrees F (190 degrees C).
- 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.
Footnotes
- 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. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 3Most helpful
Most positive
Least positive
Newest
1/26/2016
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 ca...
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 w...