Chicken Pot Pie Bubble Bake recipe

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Ingredients

2 (10.75 ounce) cans cream of potato soup
1 (10.75 ounce) can cream of chicken soup
1 ⅓ cups milk
1 teaspoon Italian seasoning
¼ teaspoon ground black pepper
4 cups frozen mixed vegetables, thawed
2 cups diced cooked chicken
1 (10 count) package refrigerated biscuit dough, separated and cut into quarters

Nutrition Info

703.7 calories
carbohydrate: 80 g
cholesterol: 73.9 mg
fat: 27.6 g
fiber: 9.6 g
protein: 34.3 g
saturatedFat: 8.5 g
servingSize: -
sodium: 2326.4 mg
sugar: 10.6 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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

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