Weight Watchers Bubble Up Chicken Pot Pie

Weight Watchers Bubble Up Chicken Pot Pie

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Chicken pot pie is the ultimate comfort food, but it is not easy to make. Making the dough takes time, effort, and ability.

Chicken Pot Pie Bubble Up Casserole

Not everybody can master the art of pie dough making. I am not the best of bakers, to say the least.

I was so happy to come across this bubble-up chicken pot pie recipe! I think it even tastes better than the regular time-consuming one.

This chicken pot pie recipe uses biscuits and cream of chicken soup, so all you have to do is open containers and that slow-cooked flavor will be achieved instantly.

The biscuits bake with all the ingredients in the same casserole dish, so the sauce impregnates the bread. I can't tell you enough how delicious this recipe is, so please go ahead and try it for yourself! You might like this other chicken pasta!

Ingredients For Chicken Pot Pie Casserole;

• 2 cups chicken, cooked and shredded
• 1 can cream of chicken soup
• 1 cup sour cream
• 1 cup cheddar cheese, shredded
• 1 ½ cups mixed frozen vegetables
• 1 tsp garlic powder
• 1 tsp salt
• 1 12oz can refrigerated biscuits

How To Make Chicken Pot Pie Casserole?

1. Preheat oven to 350F.
   In a medium-size bowl, add all ingredients except the refrigerated biscuits
2. Using a spatula, mix all ingredients until well blended
3. Cut each biscuit into fourths and incorporate it into the chicken mixture
4. Grease a 9×13 inch casserole dish and spread your chicken biscuit mixture evenly
5. Bake, uncovered, for 35-45 mins or until bubbly and golden.

What To Serve With Chicken Pot Pie Casserole?

Nothing is missing in this dish. It's got veggies, protein, and carbs.

The only thing I would add to this is a salad. Maybe a tossed green salad with balsamic vinaigrette, or the salad of your choice. Your family will certainly love this!

Freeze Chicken Pot Pie Casserole;

You can freeze it pre-baked or post-baked. I would recommend you freeze it pre-baked, and bake it on the day you will be serving it. It is too good when it is just baked.

if you decide to freeze it after baking, bake it for 10 mins less than you would if you were serving it on the same day, and bake it those extra 10 mins just before serving.

Baking Tips:

1. I buy pre-cooked chicken and keep it in the freezer for occasions like this, so I have it on hand and don't have to waste time cooking it on that day.
2. Make sure to distribute all your biscuit pieces evenly on the casserole dish, so everyone gets the same amount of delicious bread.
3. If you want it to be even cheesier, you can add extra shredded cheddar cheese on top 10 is before you're done baking and let the cheese melt and get bubbly.
4. Serve it while it's hot! Just baked bread is so good as soon as it comes out of the oven.

OTHER CHICKEN RECIPES YOU MIGHT ENJOY

• CHICKEN CRESCENT ROLL CASSEROLE
• BROCCOLI CHEDDAR CHICKEN
• CHICKEN DUMPLING CASSEROLE

• 2 cups chicken, cooked and shredded
• 1 can cream of chicken soup
• 1 cup sour cream
• 1 cup cheddar cheese, shredded
• 1 ½ cups of mixed frozen vegetables
• 1 tsp garlic powder
• 1 tsp salt
• 1 12oz can refrigerated biscuits

• Preheat oven to 350F.

• In a medium-size bowl, add all ingredients except the refrigerated biscuits

• Using a spatula, mix all ingredients until well blended

• Cut each biscuit into fourths and incorporate into the chicken mixture

• Grease a 9x13 inch casserole dish and spread your chicken biscuit mixture evenly

• Bake, uncovered, for 35-45 mins or until bubbly and golden.

Calories: 866 kcal | Carbohydrates: 86 g | Protein: 30 g | Fat: 45 g | Saturated Fat: 14 g | Cholesterol: 80 mg | Sodium: 2206 mg | Potassium: 652 mg | Fiber: 4 g | Sugar: 7 g | Vitamin A: 2850 IU | Vitamin C: 5 mg | Calcium: 278 mg | Iron: 7 mg

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Weight Watchers Bubble Up Chicken Pot Pie

Source: https://100krecipes.com/chicken-pot-pie-casserole/

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