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Weight Watcher’s Bubble Up Chicken Pot Pie

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Bubble Up Chicken Pot Pie 037

Post updated on March 28th, 2019

Bubble up Chicken Pot Pie

Bubble Up Chicken Pot Pie is a variation of the recipe for Bubble Up Enchiladas or Bubble Up Pizza. Usually, the biscuits are placed on the bottom of the pan and then the rest of the ingredients go on top of the biscuits. The biscuits rise in the oven or “bubble up” as they are baking in the oven. It does really look like a lot of bubbles on the bottom of the pan if you just look at the biscuit layer.

I made this recipe back in 2015 and 2 Ingredient dough wasn’t popular back then but this can totally be made with that. 2 Ingredient dough is equal parts self-rising flour and plain Greek yogurt. 1 cup ratio. If you cut the biscuits into 8 pieces just spread those on top of the pot pie casserole. If you use 2ID instead of store bought biscuits the recipe comes down to 3 smart points per serving. 1 serving is about 1 cup.

If you plan on making it with 2ID dough instead make the dough first. My recipe for 2 ID can be found here. 2 Ingredient Dough

How to make Bubble Up Chicken Pot Pie

  1. Melt butter in large stock pot. Add in all the vegetables and cook until the onions are transparent. Sprinkle some salt, pepper, and 1/4 teaspoon of crushed red pepper on the vegetables. Cook for about 5-10 minutes. Add in flour and cook for 2 minutes.
  2. Next, and in chicken broth and stir until the mixture becomes thick. Mix in 1/2 cup of milk and add the chicken. Pour the chicken and vegetable mixture into a 9 X 13 in casserole and layer on the biscuits. Bake at 350 for 25 minutes
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Bubble Up Chicken Pot Pie 016
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Bubble Up Chicken Pot Pie


★★★★★

5 from 2 reviews

  • Author: Jenna
  • Prep Time: 10min
  • Cook Time: 25min
  • Total Time: 35 minutes
  • Yield: 8 1x
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Ingredients

  • 2 tablespoons butter
  • 3 tablespoons flour
  • 2 1/2 cups of low sodium chicken stock
  • 1/2 cup of 1% milk
  • 1 cup of frozen mixed vegetables
  • 2 to 3 cups of shredded chicken
  • salt to taste
  • pepper to taste
  • 1/4 teaspoon of crushed red pepper
  • 1 can of 16.5 oz low fat buttermilk biscuits

2 Ingredient Dough (optional)

  • 1 cup of self rising flour
  • 1 cup of plain Greek Yogurt

Instructions

  1. Melt butter in large pot. Add in all the vegetables and cook until the onions are transparent. Sprinkle some salt, pepper, and 1/4 teaspoon of crushed red pepper on the vegetables. Cook for about 5-10 minutes. Add in flour and cook for 2 minutes.
  2. Next, and in chicken broth and stir until the mixture becomes thick. Mix in 1/2 cup of milk and add the chicken. Pour the chicken and vegetable mixture into a 9 X 13 in casserole and layer on the biscuits. If you are making your own dough skip the biscuit part and go to step 3.
  3. Mix together 1 cup of self-rising flour and 1 cup of Greek yogurt together in a bowl. Dump out the dough and rest of the flour onto a work surface and form it into a ball. Cut the dough into 8 equal pieces and spread that on top of the pot pie mixture.
  4. Bake at 350 for 25 minutes

Notes

myWW points: Blue Points: 5; Green Points: 5;  Purple Points: 5

  • Category: Dinner
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 336
  • Sugar: 11.18
  • Fat: 9.5
  • Saturated Fat: 3.49
  • Carbohydrates: 41.56
  • Fiber: 3.8
  • Protein: 21.57

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5 Comments

« 4 Ingredient Egg and Sausage Muffins
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Comments

  1. Leanne Smee says

    November 14, 2019 at 11:28 am

    Yum! I made this recipe twice last week it is amazing and easy too! My picky 14 year old after being talked into having some went right back for seconds. The weather is chilly here and this is the perfect comfort food. … I also lost 4lbs this week … double whammy!!! … I did use 1/2 cup frozen seasoning blend for the onion.

    ★★★★★

  2. Jenna says

    October 10, 2018 at 3:04 pm

    LOL 🙂

  3. Laura Vickers says

    October 10, 2018 at 10:46 am

    YES! I have a tiny heart attack every time I spent a can of biscuits!

    ★★★★★

  4. Jenna says

    October 15, 2015 at 2:55 pm

    I don’t recall whether or not if I used onions in that recipe it was so long ago! If I did I probably only added 1/2 an onion.

  5. Marissa says

    October 14, 2015 at 2:20 pm

    Hi there! I noticed in the instructions you mention “cook until the onions are transparent.” I don’t see onion on the ingredients list, is your onion included in the mixed vegetables bag? I would like to use an onion not included in the bag, what is your suggested amount? I also noticed you have 2 ½ cups of chicken stock listed twice under ingredients and mentioned once in the instructions area. Can you please clarify how much chicken stock? Thank you so much….This looks delicious!!!

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Hi, I'm Jenna from Fargo, ND. I work a full time job and I'm going back to school for web design. Walking Dead fan, lover of Food Network, bacon, and photography. Read More…

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