Bubble Up Chicken Pot Pie

Bubble Up Chicken Pot Pie

Prep Time10 minsCook Time35 minsTotal Time45 mins

Yield: 8 servings, 4 points per serving for blue and purple, 5 points per serving for green.

Course: Main Course


1 10 1/2 oz. can of Healthy Request Cream of Chicken condensed soup

1 cup fat-free sour cream

1/2 cup reduced-fat Mexican cheese, shredded

5 biscuits (I used Kroger jumbo junior biscuits. If you do not have the same biscuits double check the points. You only need 6 oz. of biscuit dough. )

2 cups cooked chicken breast, shredded

1 cup frozen vegetables (I used carrots, peas and corn)

1/8 teaspoon garlic powder

salt and pepper, to taste


Preheat oven to 350 degrees F.

In a large mixing bowl add the soup, sour cream and cheese, stir together. Add the chicken, vegetables and garlic powder and stir again.

Cut each biscuit into 8 pieces, then add them to the soup mixture and stir.

Spray a casserole dish with no-stick cooking spray, then add the soup mixture.

Bake 35 minutes. Enjoy!

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