Description
Indulge in the warm, creamy flavors of Chicken Pot Pie Bubble Up Casserole, where fluffy biscuits elevate this nostalgic dish, perfect for family gatherings or cozy evenings.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (cooked and diced)
- 1 cup frozen mixed vegetables
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup whole milk
- 1 can (16.3 oz) refrigerated biscuit dough
- Salt and pepper to taste
- 1 tsp dried thyme
- 1 tsp garlic powder
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, cook diced chicken until no longer pink. Season with salt, pepper, thyme, and garlic powder.
- In a large mixing bowl, combine cooked chicken, frozen vegetables, cream of chicken soup, and milk until well mixed.
- Cut each biscuit into quarters and gently fold them into the chicken mixture until coated.
- Pour the mixture into a greased baking dish and spread evenly. Bake for about 30-35 minutes or until golden brown on top.
- Let it cool for a few minutes before serving. Enjoy generous portions with crusty bread or salad.
Nutrition
- Serving Size: 1 slice (approximately 300g)
- Calories: 410
- Sugar: 3g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 70mg
Keywords: - For added flavor, sauté the mixed vegetables before combining them with other ingredients. - Substitute chicken with turkey or use a medley of vegetables for a vegetarian version. - Top with shredded cheese before baking for an extra indulgent touch.