Chicken Pot Pie Bubble Bake

Chicken Pot Pie Bubble Bake

3 boneless, skinless chicken breasts, cooked and cut into cubes
(or use the meat from a Deli Rotisserie Chicken)
2 tbsp olive oil
1 small onion, chopped
1 stalk celery, chopped
2 small Yukon Gold potatoes, peeled and diced
3/4 tsp poulty seasoning
1/2 cup water
1 can cream of chicken soup
1 1/2 cups milk
2 cups frozen mixed vegetables
1 cup shredded cheddar cheese, divided
1 can (12-oz) Pillsbury Golden Homestyle refrigerated buttermilk biscuits

Heat the oil in a heavy skillet and saute the onions and celery until onions are translucent (I cooked my chicken breasts in the same pan). Add the diced potatoes, poultry seasoning and water and bring to a boil. Cook for about 5 minutes. Add the cream of chicken soup, milk, mixed veggies and 1/2 cup shredded cheese. Stir in the cubed chicken and pour into a 9x12" baking dish. Separate the biscuit dough into 10 biscuits and cut each one into quarters. Place the biscuit pieces over top of the chicken mixture and bake at 375^F for about 35-40 minutes or until biscuits are completely cooked and no longer doughy inside. Sprinkle with remaining cheese and bake about 5 minutes longer or until cheese melts.

Adapted from Pillsbury's October 2005 (#296) "Casseroles". My opinion: Yuck! The original recipe said to stir the biscuit pieces into the chicken mixture and then bake it. If I had done that, instead of putting them on top of the chicken, I'd have had to throw the whole mess away! The biscuit tops were niced browned, but the bottoms, although totally cooked, were "slimy" tasting from sitting in the gravy. Blech!