Name: Chicken Pot Pie Bubble Bake
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Cream of potato soup - 2 (10.75 ounce) cans; Cream of chicken soup - 1 (10.75 ounce) can; Milk - 1 ⅓ cups; Italian seasoning - 1 teaspoon; Ground black pepper - ¼ teaspoon; Frozen mixed vegetables, thawed - 4 cups; Diced cooked chicken - 2 cups; Refrigerated biscuit dough, separated and cut into quarters - 1 (10 count) package

Ingredients for - Chicken Pot Pie Bubble Bake

1. Cream of potato soup 2 (10.75 ounce) cans

2. Cream of chicken soup 1 (10.75 ounce) can

3. Milk 1 ⅓ cups

4. Italian seasoning 1 teaspoon

5. Ground black pepper ¼ teaspoon

6. Frozen mixed vegetables, thawed 4 cups

7. Diced cooked chicken 2 cups

8. Refrigerated biscuit dough, separated and cut into quarters 1 (10 count) package

How to cook deliciously - Chicken Pot Pie Bubble Bake

1 . Stage

Preheat oven to 375 degrees F (190 degrees C).

2 . Stage

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 . Stage

Bake in preheated oven until bubbly and the dough is baked, 30 to 35 minutes.