Chicken Pot Pie Bubble Bake

Chicken Pot Pie Bubble Bake
  • 2 (10.75 ounce) cans cream of potato soup
  • 1 (10.75 ounce) can cream of chicken soup
  • 1 1/3 cups milk
  • 1 teaspoon Italian seasoning
  • 1/4 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


  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.

05/10/2018
Chicken Pot Pie Bubble Bake, recipe PT15M PT1H 5 455 calories

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