CHICKEN POT PIE BUBBLE UP (12 TOMATOES)

Chicken pot pie bubble up (12 tomatoes) image

Provided by @MakeItYours

Number Of Ingredients 10

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1 pound boneless, skinless chicken breasts, cooked and shredded
2 (6 oz.) cans refrigerated biscuit dough, cut into small pieces
1 (12 oz.) package McCormick Simply Better Chicken Gravy
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, garnish, optional

Steps:

Preheat oven to 375º F and lightly grease a 9×13-inch baking dish with non-stick spray.
In a large bowl, stir together shredded chicken, chicken gravy, frozen peas and carrots, and sour cream
Season generously with salt and pepper, and stir in thyme and garlic powder, then fold in biscuit dough.
Pour mixture into greased baking dish and sprinkle cheddar cheese over the top.
Place in oven and bake for 35-40 minutes, or until cheese is melted and mixture is bubbly. Biscuits should be cooked, puffed up and golden brown.
Remove from oven, serve hot and enjoy.
Recipe adapted from The Cookin' Chicks