Ingredients:
- 2 cups cooked chicken, shredded (rotisserie chicken works well)
- 2 cups mixed frozen vegetables (peas, carrots, corn, and green beans)
- 1 can (10.5 oz) condensed cream of chicken soup (reduced-fat or regular)
- 1 cup low-fat chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 can (7.5 oz) refrigerated biscuit dough (such as Grands! Biscuits)
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Prepare the Filling:
- In a large mixing bowl, combine the shredded chicken, mixed vegetables, cream of chicken soup, chicken broth, dried thyme, dried rosemary, salt, and pepper. Mix well.
- Assemble the Dish:
- Transfer the chicken and vegetable mixture to a greased 9×13-inch baking dish.
- Bubble Up Biscuits:
- Cut each biscuit into quarters. Arrange the biscuit pieces evenly over the chicken and vegetable mixture. The biscuits will “bubble up” as they bake.
- Bake:
- Bake in the preheated oven for 25-30 minutes or until the biscuits are golden brown and cooked through.
- Serve:
- Allow the dish to cool for a few minutes before serving.
- Scoop out portions of the Bubble Up Chicken Pot Pie, making sure to get some of the creamy chicken and vegetable filling along with the biscuit topping.
- Enjoy:
- Enjoy your Bubble Up Chicken Pot Pie with its comforting flavors!
