Chicken Pot Pie Bubble Bread Bake Recipes

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CHICKEN POT PIE BUBBLE BAKE



Chicken Pot Pie Bubble Bake image

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

Provided by Lola650

Categories     Main Dish Recipes     Savory Pie Recipes     Pot Pie Recipes     Chicken Pot Pie Recipes

Time 40m

Yield 4

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 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, Sodium 2326.4 mg, Sugar 10.6 g

CHICKEN POT PIE BUBBLE BAKE



Chicken Pot Pie Bubble Bake image

Make and share this Chicken Pot Pie Bubble Bake recipe from Food.com.

Provided by MarieRynr

Categories     Savory Pies

Time 1h11m

Yield 6 serving(s)

Number Of Ingredients 8

1 (10 3/4 ounce) can condensed cream of chicken soup
1 1/3 cups milk
1 teaspoon italian seasoning
2 cups cooked new potatoes (unpeeled, cut into chunks)
3 cups cubed cooked chicken
1 lb frozen mixed vegetables, thawed
1 (12 ounce) can refrigerated buttermilk biscuits
1/2 cup shredded cheddar cheese

Steps:

  • Heat oven to 375*F. Spray 13 X 9 inch glass baking dish with cooking spray. In a large bowl mix soup, milk and Italian Seasoning. Stir in potatoes, chicken and thawed vegetables.
  • Separate biscuit dough into 10 biscuits. Cut each into quarters and add to the potato mixture, stirring gently to mix well. Spoon into prepared baking dish.
  • Bake uncovered, 35 to 40 minutes or until top is deep golden brown and biscuits are no longer doughy inside. Sprinkle with cheese. Bake 4 to 6 minutes longer or until cheese is melted.
  • (NOTE: Because I can't get the refrigerated biscuits over here in England, I use my own homemade ones and have had no problems doing so, in fact they probably taste better!).

Nutrition Facts : Calories 502, Fat 20.8, SaturatedFat 7.3, Cholesterol 74, Sodium 1135.9, Carbohydrate 50, Fiber 5, Sugar 5.3, Protein 29.9

CHICKEN POT PIE BUBBLE BREAD BAKE



Chicken Pot Pie Bubble Bread Bake image

They love chicken pot pie. They love bubble bread. So it makes sense that this golden brown, biscuit-topped entrée would be a dinnertime winner, no?

Provided by My Food and Family

Categories     Home

Time 45m

Yield 8 servings

Number Of Ingredients 5

1 can (16.3 oz.) refrigerated big buttermilk biscuits (8 biscuits)
2 cups chopped cooked chicken
1-1/2 cups frozen mixed vegetables (carrots, corn, green beans, peas)
3/4 cup HEINZ HomeStyle Classic Chicken Gravy
1-1/2 cups KRAFT Shredded Mild Cheddar Cheese

Steps:

  • Heat oven to 350ºF.
  • Cut biscuits into quarters; place in even layer in 13x9-inch baking dish sprayed with cooking spray. Top with chicken.
  • Combine vegetables and gravy; spoon over chicken.
  • Bake 20 min. Top with cheese; bake 15 min. or until biscuits are golden brown and cheese is melted.

Nutrition Facts : Calories 350, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 50 mg, Sodium 740 mg, Carbohydrate 31 g, Fiber 2 g, Sugar 5 g, Protein 18 g

CHICKEN POT PIE BUBBLE UP CASSEROLE RECIPE - (3.7/5)



Chicken Pot Pie Bubble Up Casserole Recipe - (3.7/5) image

Provided by Lsweetnell

Number Of Ingredients 8

2 cups cooked, shredded chicken
1 can cream of chicken soup
1 cup sour cream
1 cup cheddar cheese
1 1/2 cups frozen veggies (I used mixed, any type works)
1 tsp garlic powder
1/2 tsp seasoned salt
2 (6 oz) cans of refrigerated biscuits

Steps:

  • In a medium mixing bowl, combine the chicken, cream of chicken, sour cream, cheddar cheese, veggies, garlic powder, and salt. Cut each biscuit into fourths and toss pieces into chicken mixture. Spray a 9 x 13 baking pan with cooking spray and spread chicken biscuit mixture evenly. Place pan in preheated oven, 375, and bake for about 35-45 minutes, or until cooked through. *Could take longer depending on oven Remove from oven and serve!!

CLASSIC CHICKEN POT PIE



Classic Chicken Pot Pie image

Tell everyone you're having pie for dinner and see how big their smiles are. This homemade chicken pot pie recipe streamlines your work by using frozen peas and carrots and refrigerated Pillsbury™ Pie Crusts. Swap out chicken for turkey or try a different frozen veggie combo to put your own unique spin on this old-fashioned favorite.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 6

Number Of Ingredients 10

1/3 cup butter
1/3 cup all-purpose flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
2/3 cup milk
2 1/2 to 3 cups cut-up cooked chicken or turkey
1 box (10 oz) frozen peas and carrots
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Steps:

  • In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
  • Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into crust-lined dish.
  • Roll remaining pie crust into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust. Turn edges of pie crust under; flute edge.
  • Bake about 35 minutes or until golden brown.

Nutrition Facts : Calories 562.1, Carbohydrate 47.7 g, Cholesterol 92.1 mg, Fat 6 1/2, Fiber 2.4 g, Protein 20.3 g, SaturatedFat 15.3 g, ServingSize 1 Serving, Sodium 675.0 mg, Sugar 4.0 g, TransFat 5 g

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