Chicken Pot Pie Bubble Up Recipe
Ingredients:
1 pound boneless, skinless chicken breasts, cooked and shredded
2 (6 oz.) cans refrigerated biscuit dough, cut into small pieces
1 1/2 cups frozen peas and carrots, frozen or thawed
1 cup sour cream
1 cup sharp cheddar cheese, grated
1 teaspoon McCormick ground thyme or thyme leaves
1 teaspoon McCormick garlic powder
Kosher salt and freshly ground pepper, to taste
Fresh thyme, for garnish (optional)
Directions:
Preheat Oven:
Preheat your oven to 375ºF (190ºC).
Lightly grease a 9×13-inch baking dish with non-stick spray.
Prepare the Mixture:
In a large bowl, stir together the shredded chicken, chicken gravy, frozen peas and carrots, and sour cream.
Season generously with kosher salt and freshly ground pepper.
Add the ground thyme and garlic powder, and stir to combine.
Fold in the cut biscuit dough pieces until well distributed.
Assemble the Dish:
Pour the mixture into the greased baking dish.
Sprinkle the grated sharp cheddar cheese evenly over the top.
Bake:
Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the cheese is melted and the mixture is bubbly.
The biscuits should be cooked through, puffed up, and golden brown.
Serve:
Remove from the oven and let it cool slightly.
Garnish with fresh thyme, if desired.
Serve hot and enjoy!
Enjoy your Chicken Pot Pie Bubble Up!
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