Chicken Pot Pie Bubble Bake

Chicken Pot Pie Bubble Bake

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Lola650 0

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

40 m servings 704 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 704 kcal
  • 35%
  • Fat:
  • 27.6 g
  • 43%
  • Carbs:
  • 80g
  • 26%
  • Protein:
  • 34.3 g
  • 69%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 2326 mg
  • 93%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  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.

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.

Reviews

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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

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