pot pie bubble up.jpg

Dinner in a pinch: Chicken Pot Pie Bubble up Bake

This meal is so easy, so yummy and a bit healthier than the frozen microwave option. Perfect for the Fall weather!

Ingredients:

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

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

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

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

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

2 tablespoons butter, melted

Directions:

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.