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Bubble Up Chicken Pot Pie may be a variation of the formula for come up Enchiladas or come up with a pizza pie.
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 within the kitchen appliance or “bubble up” as they're baking within the kitchen appliance.
It will extremely seem like plenty of bubbles on very cheap of the pan if you only cross-check 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 rather than boughten biscuits the formula comes right down to three sensible points per serving.
1 serving is about 1 cup.
How to make Bubble Up Chicken Pot Pie
Melt butter in a large stockpot. 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.
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.
Yield :

SMARTPOINTS: 9
9 per serving
6 SERVINGS

Ingredients :

1 teaspoon olive oil
1 cup diced carrots (I used my food chopper to dice)
12 oz cooked, shredded chicken breast
2/3 cup frozen peas (can be frozen or thawed)
1 teaspoon dried thyme
¼ teaspoon black pepper
2 cups jarred chicken gravy (I used Heinz Classic Chicken Gravy)
1 (7.5 oz) can of refrigerated biscuit dough, biscuits cut into quarters (I used Wegmans brand, but Pillsbury also makes them – if you can only find Grands, weigh out 7.5 ounces and cut them into small bite-sized pieces)
4 oz (1 cup) shredded sharp cheddar cheese (I used Cabot Seriously Sharp)

Preparation :

Preheat the oven to 350. Lightly mist a 9×13 baking dish with cooking spray and set aside.
Bring the oil over medium heat in a medium skillet. Add the diced carrots and cook for 7-8 minutes, stirring occasionally until carrots are somewhat softened
Place the carrots, chicken, peas, thyme and black pepper in the baking dish and stir together until combined. Pour the gravy over the top and mix together until the ingredients are coated with gravy. Add the biscuit pieces and stir into the coat. Bake for 25 minutes. Remove from the oven and sprinkle the Cheddar over the top. Return to the oven for another 15 minutes until hot and bubbly.

Ingredients

• Shortbread layer:

1 cup butter softened
2 cups flour
1/2 cup powdered sugar

• Cheesecake layer:

1 8oz pkg cream cheese, very soft
2 eggs
1/2 cup sugar
1 tsp almond extract

• Almond glaze:

1 1/4 cup powdered sugar
1/4 cup melted butter
1 1/2 Tbs milk or cream
1 tsp almond extract
Sliced almonds

Instructions

1. Preheat oven to 350.
2. In a bowl mix together your shortbread layer ingredients with a pastry blender, fork or hands until combined, press into a 9"x13" un-greased bar or cake pan and bake in the oven for 15 minutes.
3. Meanwhile in a bowl make your cheesecake layer by beating your cream cheese until smooth, add in your eggs, sugar and almond extract until smooth and combined.
4. Remove your shortbread from the oven and immediately pour and spread your cheesecake over the top and place back in the oven to bake for an additional 15-20 minutes until set.
5. Remove from the oven and let cool completely.
6. When cool in a bowl whisk together your glaze ingredients until combined adding more powdered sugar or milk until you reach your desired consistency.
7. Spread over cooled cheesecake and sprinkle with sliced almonds.

INGREDIENTS

6 skinless, bone-in chicken thighs

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon salt

cracked black pepper, to taste

1 tablespoon olive oil (or a light spray of cooking oil spray)

2 tablespoons minced garlic

1/3 cup balsamic vinegar

2 1/2 tablespoons brown sugar, packed

1 1/2 cups grape or cherry tomatoes, divided

8 0z (250 g) fresh mozzarella cheese (or Bocconcini), cut into 6x 1/2-inch slices

1/4 cup fresh basil leaves, chiffonade

• Balsamic Glaze: (Optional To Serve)

1/3 cup balsamic vinegar

2 tablespoons brown sugar, packed

1. Preheat oven to 210°C | 410°F.
2. Season each chicken thigh with the oregano, basil, salt, and pepper.
3. Heat the oil (or cooking spray) in a large oven-proof pan or skillet over medium-high heat. Sear the chicken on both sides until golden brown, about 4 minutes each side. Transfer chicken to a plate; drain most of the excess oil, leaving about a teaspoon worth.
4. Return the skillet back to the stove; fry garlic until fragrant (about 1 minute). Add the vinegar and brown sugar; stirring to combine while heating through. Bring to a simmer, while stirring occasionally, until glaze has thickened (about 5-6 minutes).
5. Return the chicken to the pan, turning in the glaze to evenly coat. Add 1 cup of the tomatoes, whole, around the chicken and place the chicken into the oven. Bake until the chicken is completely cooked through (about 30 minutes). Top each chicken with a slice of mozzarella cheese; return back into the oven for a further 5 minutes or until the cheese has melted.
6. Slice the remaining 1/2 cup tomatoes in half; place them on top of the cheese; pour over some of the balsamic sauce from the pan and garnish with basil. Serve immediately.

• Spiced Pumpkin Ice Cream

Pumpkin can be used in ice cream, too; in fact, it tastes better than many other ice cream
recipes. The pumpkin puree adds a lot of creaminess while the spices add a bit of kick that you
will simply love.

Ingredients

1 1/2 cups coconut milk

1 1/2 cups canned pumpkin puree

1/2 cup sugar

1 teaspoon cinnamon

1 pinch of nutmeg

1/2 teaspoon ground cloves

1 teaspoon vanilla extract

1/2 teaspoon ground ginger

Directions

1. In a bowl, mix the coconut milk with the pumpkin puree and sugar then stir in the spices.
2. Pour this mixture into your ice cream maker and freeze according to the manufacturer’s instructions.
3. Transfer to an airtight container and store in the freezer.

• Peanut Butter Ice Cream

Peanut butter is not just for sandwiches, it’s also for ice cream. This particular recipe only uses a few ingredients, but the final result will surprise you with how good it tastes.

Ingredients

2 cups full fat coconut milk

1/2 cup sugar

2/3 cups peanut butter

2 tablespoons maple syrup

Directions

1. In a bowl, mix the peanut butter with the sugar and coconut milk then pour it into your ice cream maker.
2. Churn according to the instructions provided by your machine’s producer then transfer to an airtight container to store in the freezer.
3. Serve in dessert bowls, drizzled with maple syrup.

• Mango Ice Cream

If you like tropical flavors, this ice cream will be familiar as the aroma is strong and the texture is silky.

Ingredients

1 1/2 cups coconut milk

1/2 cup sugar

1 teaspoon lime juice

1 large mango, peeled and diced

1/2 teaspoon vanilla extract

Directions

1. Put all the ingredients into a blender and pulse until well blended.
2. Pour the mixture into associate degree frozen dessert maker and freeze in step with manufacturer’s instructions.
3. Scoop into an airtight container in order to store in the freezer.

• Cinnamon Ice Cream

Cinnamon has a strong aroma but paired with coconut it yields a delicious ice cream that can cool you off during those hot summer days or be a nice treat during fall or winter if you enjoy ice cream at that time of year, too.

Ingredients

3 cups full fat coconut milk

1/2 cup sugar

1 teaspoon vanilla extract

1 teaspoon cinnamon

Directions

1. Mix well all the ingredients in a bowl then pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions.
2. When done, transfer to an airtight container and freeze for at least 1 hour before serving.

• Hazelnut Ice Cream

Nutty, creamy and rich are the best words to describe this amazing ice cream. If you like nuts, this will be a delight in every spoonful.

Ingredients

2 cups almond milk

1 cup hazelnuts, toasted and chopped

2 tablespoons dark rum

1/2 cup brown sugar

Directions

1. In a bowl, mix the almond milk with the brown sugar and dark rum then pour the mixture into your ice cream maker.
2. Churn according to manufacturer’s instructions. When almost done, throw in the chopped hazelnuts. Serve immediately or store in the freezer in an airtight container until serving.

This recipe focuses on the amazing mix and taste of coconut, pineapple, and mango to create a moist and delicious dessert using healthy ingredients. Feel free to use different fruits though; it’s entirely up to you!

Ingredients

1½ cups rolled oats

1½ cups oat flour

½ cup coconut flakes

1 teaspoon baking powder

1 teaspoon baking soda

1 pinch salt

A ½ cup of soy yogurt

½ cup coconut cream

½ cup maple syrup

A ¼ cup of coconut oil

1 ripe banana, mashed

½ cup crushed pineapple, drained

½ cup mango dices

Directions

1. Mix the rolled oats with the oat flour, coconut flakes, baking powder, baking soda, and salt. Set aside.
2. In a different bowl, mix the soy yogurt, coconut cream, maple syrup, coconut oil, and banana. Pour this mixture over the dry ingredients and give it a good mix.
3. Fold in the pineapple and mango then spoon the batter into your muffin cups lined with muffin papers.
4. Bake in a preheated oven at 350°F for 20-25 minutes or until golden brown and fluffy. Remove the muffins from the oven and serve them once they have cooled down.

Sometimes you want to make something sweet, but you don’t want something too difficult to make. And that is when this cake steps in because it’s very easy to make and tastes amazing.

Ingredients

1 cup all-purpose flour

1 cup of sugar

4 tablespoons cocoa

1 teaspoon vinegar

1 cup of cold water

1 teaspoon vanilla extract

1 pinch of salt

1 teaspoon baking powder



Directions

1. Simply mix all the ingredients together in a large bowl then pour the batter into a round cake pan, lined with baking paper.
2. Bake in a preheated oven at 350F for 20-30 minutes or until a skewer inserted in the center of the cake comes out clean.
3. Serve sprinkled with powdered sugar.

Red wine and chocolate is a great combination and this cake is moist and flavorful, delicious for a grown-ups’ party or dinner.

Ingredients

3 tablespoons flax seeds, ground

6 tablespoons water

1/2 cup brown sugar

6 tablespoons olive oil

3/4 cup red wine

1 teaspoon vanilla extract

1 cup all-purpose flour

2 tablespoons cocoa powder

1/2 teaspoon cinnamon

1 teaspoon baking powder

1 pinch of salt


Directions

1. In a bowl, mix the ground flax seeds with water and let it soak for 5 minutes.
2. Stir in the oil and sugar and mix well until combined.
3. In another bowl, sift together the flour, baking powder, cinnamon, cocoa, and salt. Incorporate the dry ingredients into the oil mixture, alternating it with red wine.
4. Grease a 9-inch round pan and pour in the batter.
5. Bake in the preheated oven at 350F for 30-40 minutes. Let cool in the pan then transfer to a serving plate and sprinkle with powdered sugar.