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Chicken Pot Pie Bubble-Up Bake

Prep 15 min
Total 40 min
Ingredients 6
Servings 6

Give classic chicken pot pie a makeover with this fun and irresistible bake—ready for the oven in 15 minutes! MORE+ LESS-

By Shawn Syphus

October 7, 2016

Ingredients

cups shredded deli rotisserie chicken (from 2-lb chicken)

cans (10 1/2 oz each) cream of chicken soup with herbs

cups frozen vegetables (such as peas, carrots, corn, green beans or a mixture)

cups shredded Colby-Monterey Jack cheese blend (8 oz)

can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Butter Tastin™ biscuits

tablespoons butter, melted

Steps

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1

Heat oven to 375°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2

In large bowl, stir together 3 cups shredded deli rotisserie chicken (from 2-lb chicken) and 2 cans (10 1/2 oz each) cream of chicken soup with herbs. Add 3 cups frozen vegetables and 2 cups shredded Colby-Monterey Jack cheese blend (8 oz); mix until combined. Pour into baking dish; spread in even layer.
3

Separate 1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Butter Tastin'™ biscuits into 8 biscuits. Cut each biscuit into quarters; place in medium bowl. Drizzle with 2 tablespoons melted butter; toss to coat. Spread biscuit pieces evenly over chicken mixture.
4

Bake 20 to 22 minutes or until biscuit pieces are thoroughly baked and center of casserole is bubbly.

Expert Tips

Garnish the top of the casserole with chopped fresh parsley.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 720
Calories from Fat: 350

% Daily Value

Total Fat: 39g; 60%
Saturated Fat 18g 89% Trans Fat 1g
Cholesterol: 115mg; 38%
Sodium: 1930mg; 80%
Potassium: 380mg; 11%
Total Carbohydrate: 55g; 18%
Dietary Fiber 4g 17% Sugars 10g
Protein: 37g

% Daily Value*:

Vitamin A: 90%; 90%
Vitamin C: 2%; 2%
Calcium: 30%; 30%
Iron: 20%; 20%

Exchanges:

2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 1 High-Fat Meat; 4 Fat;