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Bubble Up Chicken Pot Pie Casserole

Chicken pot pie is always good and this version has all the classic pot pie ingredients but has a biscuit topping instead of a pastry lid. It’s every bit as delicious though.
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Cook Time 1 hour
Servings: 10
Course: Main
Ingredients Method

Ingredients
  

  • 2 cups shredded cooked chicken
  • 1 can cream of chicken soup
  • 1 cup shredded cheddar
  • 1½ cups frozen or fresh peas and carrots
  • 1 cup sour cream
  • 1 teaspoon garlic powder
  • ½ teaspoon seasoned salt
  • 12 ounces biscuit dough

Method
 

  1. Preheat the oven to 350°F.
  2. Combine the chicken with the soup, sour cream, vegetables, garlic, cheddar, and seasoning salt.
  3. Cut each biscuit into 4 even pieces.
  4. Stir these pieces into the soup mixture.
  5. Grease a 13x9-inch baking dish.
  6. Spoon the chicken mixture in there.
  7. Bake for about 35 minutes or until done.
  8. Rest for 10 minutes, then serve warm.