This Chicken Pot Pie Bubble Up is a super simple, huge family favorite dinner recipe featuring everything you love about chicken pot pie but in casserole form!
A FUN AND EASY TWIST ON CHICKEN POT PIE
This Chicken Pot Pie Bubble Up recipe has all the comforting flavors of traditional chicken pot pie, but in a much more simple, easier-to-make version. Ready in only 40 minutes, this fantastic dinner is a great way to feed your family quickly on busy weeknights! So simple, creamy, and comforting. A true stick-to-your-ribs kind of meal!
FREQUENTLY ASKED QUESTIONS:
You want any kind of cooked chicken. I used rotisserie chicken, but you can use whatever leftover chicken or turkey you have on hand.
As you can see in my ingredient image below, I used the kind that has corn, green bean and carrots. Or you can just use the peas and carrots mixture, or whatever you prefer. You could even just use some frozen peppers and onion. Just make sure the veggies are diced small enough so they cook evenly with the rest of the casserole. You do not need to defrost the mixed vegetables before using.
Sure, any ‘cream of something soup’ will work. Cream of mushroom soup would work nicely as well or cream of onion or cream of potato.
Sure. I like the way the homestyle ones puff up, but you could also use the flakey ones or buttermilk biscuits. Just make sure you are using 10 biscuits in total.
Just like many other bubble up recipes, this can be kept covered in the refrigerator for up to 3 days. Or, it can go in the freezer for up to 3 months. To reheat, I would do so in the oven covered with foil so it doesn’t dry out.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- cooked chicken – you can used diced or shredded chicken from a rotisserie chicken or use any leftover cooked chicken or turkey you might have.
- cream of chicken soup – store bought or homemade cream of chicken soup. You can certainly use a low or no sodium option.
- sour cream – if you don’t like sour cream, you can use plain Greek yogurt, crème fraîche or even mayonnaise in place of sour cream. If using mayonnaise, I would probably add a splash of milk to thin it out a bit.
- frozen mixed vegetables – use any style of frozen vegetables you prefer – just try to use about the same amount.
- sharp cheddar cheese – you can play around with using different cheeses if you like. Colby Jack or Monterey Jack also work great.
- poultry seasoning – this gives the chicken pot flavors that you expect, but if you don’t have it, you can use a mix of onion powder and garlic powder.
- Pillsbury Grands homestyle biscuits – we are using a total of 10 biscuits for this recipe. So if you can’t find the smaller cans, just know you’ll need to purchase enough to get 10 biscuits.
HOW TO MAKE CHICKEN POT PIE BUBBLE UP
Preheat the oven to 375°F. Spray a 9×13-inch baking dish with cooking spray and set aside. In a large bowl, stir together the chicken, cream of chicken soup, sour cream, frozen mixed vegetables, half of the cheese, and the poultry seasoning until smooth.
Cut the biscuits into 8ths and place them in the bowl. Gently stir the biscuit pieces in. Transfer the mixture to the baking dish.
Top with the remaining cheese. Bake, uncovered for 25-30 minutes until bubbly around the edges, the cheese has browned, and the biscuits are cooked through.
Allow to cool for a few minutes before serving with chopped parsley (for garnish), if using.
CRAVING MORE RECIPES?
Chicken Pot Pie Bubble Up
- Preheat the oven to 375°F. Spray a 9×13-inch baking dish with cooking spray and set aside.
- In a large bowl, stir together the chicken, cream of chicken soup, sour cream, frozen mixed vegetables, half of the cheese, and the poultry seasoning until smooth.
- Cut the biscuits into 8ths and place them in the bowl. Gently fold the biscuit pieces in.
- Transfer the mixture to the baking dish.
- Top with the remaining cheese.
- Bake, uncovered for 25-30 minutes until bubbly around the edges, the cheese has browned, and the biscuits are cooked through.
- Allow to cool for a few minutes before serving with chopped parsley (for garnish), if using.
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.