Best 4 Chicken Pot Pie Bubble Bread Bake Recipes

Indulge in a comforting culinary experience with our delectable Chicken Pot Pie Bubble Bread Bake. This savory dish combines the classic flavors of chicken pot pie with the unique presentation of a bubble bread crust. The hearty filling boasts tender chicken, flavorful vegetables, and a creamy sauce, all enveloped in a golden-brown, fluffy bread crust. But that's not all! We also have a tantalizing lineup of additional recipes to satisfy every craving:

- Treat your taste buds to the irresistible Creamy Chicken and Spinach Stuffed Shells, a delightful combination of tender chicken, creamy spinach, and gooey cheese, all nestled in delicate pasta shells.

- Embark on a culinary journey to Italy with our mouthwatering Italian Sausage and Peppers, a symphony of flavorful sausage, colorful bell peppers, and aromatic spices, all sautéed to perfection.

- Experience the ultimate comfort food with our heartwarming Chicken Noodle Soup, a classic recipe that combines tender chicken, flavorful vegetables, and a rich, savory broth, sure to warm your soul on a chilly day.

- Satisfy your sweet tooth with our delectable No-Bake Cheesecake, a creamy and indulgent dessert that features a graham cracker crust and a velvety cheesecake filling, all topped with a luscious fruit sauce.

Here are our top 4 tried and tested recipes!

CHICKEN POT PIE BUBBLE BAKE

Chicken Pot Pie Bubble Bake image

A quick and easy version of pot pie that you and your kids will love!

Provided by Lola650

Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes

Time 40m

Yield 4

Number Of Ingredients 8

Ingredients

2 (10.75 ounce) cans cream of potato soup
1 (10.75 ounce) can cream of chicken soup
1 ⅓ cups milk
1 teaspoon Italian seasoning
¼ 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

Steps:

Preheat oven to 375 degrees F (190 degrees C).
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.
Bake in preheated oven until bubbly and the dough is baked, 30 to 35 minutes.

Nutrition Facts : Calories 703.7 calories, Carbohydrate 80 g, Cholesterol 73.9 mg, Fat 27.6 g, Fiber 9.6 g, Protein 34.3 g, SaturatedFat 8.5 g, Sodium 2326.4 mg, Sugar 10.6 g

CHICKEN POT PIE BUBBLE BREAD BAKE

Chicken Pot Pie Bubble Bread Bake image

They love chicken pot pie. They love bubble bread. So it makes sense that this golden brown, biscuit-topped entrée would be a dinnertime winner, no?

Provided by My Food and Family

Categories Home

Time 45m

Yield 8 servings

Number Of Ingredients 5

Ingredients

1 can (16.3 oz.) refrigerated big buttermilk biscuits (8 biscuits)
2 cups chopped cooked chicken
1-1/2 cups frozen mixed vegetables (carrots, corn, green beans, peas)
3/4 cup HEINZ HomeStyle Classic Chicken Gravy
1-1/2 cups KRAFT Shredded Mild Cheddar Cheese

Steps:

Heat oven to 350ºF.
Cut biscuits into quarters; place in even layer in 13x9-inch baking dish sprayed with cooking spray. Top with chicken.
Combine vegetables and gravy; spoon over chicken.
Bake 20 min. Top with cheese; bake 15 min. or until biscuits are golden brown and cheese is melted.

Nutrition Facts : Calories 350, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 50 mg, Sodium 740 mg, Carbohydrate 31 g, Fiber 2 g, Sugar 5 g, Protein 18 g

CHICKEN POT PIE BUBBLE BAKE

Chicken Pot Pie Bubble Bake image

Make and share this Chicken Pot Pie Bubble Bake recipe from Food.com.

Provided by MarieRynr

Categories Savory Pies

Time 1h11m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 (10 3/4 ounce) can condensed cream of chicken soup
1 1/3 cups milk
1 teaspoon italian seasoning
2 cups cooked new potatoes (unpeeled, cut into chunks)
3 cups cubed cooked chicken
1 lb frozen mixed vegetables, thawed
1 (12 ounce) can refrigerated buttermilk biscuits
1/2 cup shredded cheddar cheese

Steps:

Heat oven to 375*F. Spray 13 X 9 inch glass baking dish with cooking spray. In a large bowl mix soup, milk and Italian Seasoning. Stir in potatoes, chicken and thawed vegetables.
Separate biscuit dough into 10 biscuits. Cut each into quarters and add to the potato mixture, stirring gently to mix well. Spoon into prepared baking dish.
Bake uncovered, 35 to 40 minutes or until top is deep golden brown and biscuits are no longer doughy inside. Sprinkle with cheese. Bake 4 to 6 minutes longer or until cheese is melted.
(NOTE: Because I can't get the refrigerated biscuits over here in England, I use my own homemade ones and have had no problems doing so, in fact they probably taste better!).

Nutrition Facts : Calories 502, Fat 20.8, SaturatedFat 7.3, Cholesterol 74, Sodium 1135.9, Carbohydrate 50, Fiber 5, Sugar 5.3, Protein 29.9

CHICKEN POT PIE BAKE

Chicken Pot Pie Bake image

This is my version of a pot pie. You can use the boxed stuffing mix if you prefer, but I chose to make my own, so I can control the salt and seasonings.

Provided by Lori Mama

Categories Savory Pies

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 21

Ingredients

4 cups coarse fresh breadcrumbs
1 teaspoon garlic salt
2 teaspoons poultry seasoning
1 teaspoon rubbed sage
1/2 teaspoon salt
1 teaspoon pepper
2 eggs, beaten
1/2 cup chicken stock
3 tablespoons vegetable oil
1 tablespoon butter
2 large carrots, diced
1 small onion, chopped
2 stalks celery, diced
1/2 green pepper, chopped
1 1/2 cups sliced mushrooms
2 garlic cloves, minced
2 large chicken breasts, cooked and cut into small cubes
3 tablespoons flour
2 1/2 cups milk, heated
1 teaspoon maggie seasoning
salt and pepper

Steps:

In large bowl combine first 8 ingredients.
Set aside.
In large saute pan, heat oil and butter over medium heat.
add carrots/onion/celery/peppers.
cook until almost done, about 10 minute
add mushrooms and continue cooking another 5 minute.
add garlic and saute another 1 minute.
Season with salt and pepper to taste
Sprinkle flour over vegetable mixture
and cook another 2 minute.
pour heated milk into pan.
stir until combined.
bring to a boil and simmer until thickened.
add cubed chicken and Maggie seasoning along with salt and pepper to taste.
mix.
Prepare a 9x13 baking dish with non stick coating spray.
Pour mixture into dish.
evenly place stuffing over top.
Bake at 350 for 40 minute.

Tips:

Use a good quality chicken broth for the best flavor. You can make your own or use a store-bought brand that you like.
If you don't have any leftover chicken, you can use rotisserie chicken from the store. Just be sure to remove the skin and bones before using.
Feel free to add other vegetables to the pot pie filling, such as carrots, celery, or peas.
If you don't have any refrigerated biscuits, you can use frozen biscuits. Just be sure to thaw them completely before using.
To make the bubble bread, you can use any type of bread dough. However, a dough that is slightly sweet, such as brioche or challah, will give the best results.
Be sure to let the bubble bread rise before baking. This will help it to get light and fluffy.
Serve the chicken pot pie bubble bread bake immediately, while it is still warm and bubbly.

Conclusion:

Chicken pot pie bubble bread bake is a delicious and easy-to-make meal that is perfect for a weeknight dinner or a special occasion. It is a great way to use up leftover chicken, and it is sure to be a hit with the whole family. So next time you are looking for a comforting and satisfying meal, give this recipe a try.