Chicken Pot Pie Bubble Up

Chicken Pot Pie Bubble Up Recipe – super easy chicken and biscuit casserole the whole family enjoys. Ready to eat in 30 minutes. Chicken, chicken soup, sour cream, cheese, frozen vegetables, and biscuits. Use a rotisserie chicken and this is ready to bake in minutes. A whole meal in one pan! #chicken #casserole #biscuits #potpie

Chicken Pot Pie Bubble Up Recipe - chicken, chicken soup, sour cream, cheese, frozen vegetables and biscuits. A whole meal in one pan!

Remember this recipe

Pin this recipe to your favorite board now to remember it later!

Pin This Recipe

Easy Chicken Casserole Recipe

Chicken Legs requested chicken pot pie the other night. I didn’t want to make pie crusts, so I decided to give a Chicken Pot Pie Bubble Up a try. It turned out great! We both cleaned our plates. This dish is a whole meal in one dish. You have chicken, bread and veggies all in one.

What is a bubble up? I call casseroles made with chopped up biscuits bubble up. As the casserole bakes, the refrigerated biscuits start to bubble up. Hence the name.

How to Make Chicken Pot Pie Bubble Up

This is a super easy casserole to make. Stir together chopped chicken, cream of chicken soup, sour cream, cheese and frozen mixed vegetables. Cut up some refrigerated biscuits and toss with chicken mixture. Spread the mixture into a baking dish and bake.

  • I used half of a rotisserie chicken in this recipe and it came together in minutes. I always have a frozen rotisserie chicken in the freezer. If you don’t have rotisserie chicken, just cook up a couple of chicken breasts and chop them up.
  • I use the smaller can of refrigerated biscuits. It is a 12-oz can with 10 biscuits in it. They are also sold in 6-oz cans with 5 biscuits. I DO NOT use the larger Pillsbury Grands!
  • There is no need to thaw the vegetables before adding them to the casserole.
  • Can Chicken Pot Pie Bubble Up be made in advance? I don’t like to assemble this casserole ahead of time. I don’t think the biscuits rise as high after sitting overnight in the refrigerator. That being said, you certainly can assemble this the night before and refrigerate it overnight. You can also mix up the filling and refrigerate it overnight and then toss it with the biscuits right before baking.
  • Can Chicken Pot Pie Bubble Up be frozen? Yes! I suggest freezing the casserole after baking. To reheat, thaw completely. Cover with aluminum foil and bake at 350ºF for 35 to 45 minutes.
Chicken Pot Pie Bubble Up Recipe - chicken, chicken soup, sour cream, cheese, frozen vegetables and biscuits. A whole meal in one pan!

What to Serve with Chicken & Biscuit Casserole

This is a very hearty casserole. You don’t need a lot of sides to go with it. We usually just make some rice and a salad. Here are a few of our favorite recipes from the blog that go great with this comforting chicken casserole:

Homemade Chicken Rice-A-Roni

Homemade Chicken Rice-A-Roni Recipe – you’ll never use the boxed stuff again! Rice, spaghetti, chicken bouillon, Italian seasoning, parsley, garlic…

Crunchy Romaine Toss

Crunchy Romaine Toss – CRAZY GOOD!!! Had this at a dinner party and everyone raved about it. I had to…

Creamy Noodles

Creamy Noodles – a quick and easy side dish! Ready to eat in about 15 minutes! Spaghetti, cream cheese, milk,…

Green Jacket Salad

Green Jacket Salad – original recipe from the Green Jacket restaurant in Augusta. SO simple and it tastes great! Lettuce,…

slice of chicken pot pie bubble up on a plate

Chicken Pot Pie Bubble Up

Yield: 6 people
Chicken Pot Pie Bubble Up Recipe – super easy chicken and biscuit casserole the whole family enjoys. Ready to eat in 30 minutes. Chicken, chicken soup, sour cream, cheese, frozen vegetables, and biscuits. Use a rotisserie chicken and this is ready to bake in minutes. A whole meal in one pan! #chicken #casserole #biscuits #potpie

Ingredients:

  • 2 cups cooked chopped chicken
  • 1 (10.75-oz) can cream of chicken soup
  • 1 cup sour cream
  • 1 cup cheddar cheese
  • cups frozen mixed vegetables
  • 1 (12-oz) can refrigerated biscuits (10-count)

Instructions:

  • Preheat oven to 375 degrees. Lightly spray a glass 9×13-inch pan with cooking spray.
  • In a large bowl stir together chicken, soup, sour cream, cheese and frozen vegetables. Remove biscuits from can and cut each into 4 pieces. Toss with chicken mixture.
  • Pour biscuit mixture into prepared pan. Spread biscuits out if they are clumped together.
  • Bake for 25-30 minutes.

Notes:

  • I used half of a rotisserie chicken in this recipe and it came together in minutes. I always have a frozen rotisserie chicken in the freezer. If you don’t have rotisserie chicken, just cook up a couple of chicken breasts and chop them up.
  • I use the smaller can of refrigerated biscuits. It is a 12-oz can with 10 biscuits in it. They are also sold in 6-oz cans with 5 biscuits. I DO NOT use the larger Pillsbury Grands!
  • There is no need to thaw the vegetables before adding them to the casserole.
  • I don’t like to assemble this casserole ahead of time. I don’t think the biscuits rise as high after sitting overnight in the refrigerator. That being said, you certainly can assemble this the night before and refrigerate it overnight. You can also mix up the filling and refrigerate it overnight and then toss it with the biscuits right before baking.
  • I suggest freezing the casserole after baking. To reheat, thaw completely. Cover with aluminum foil and bake at 350ºF for 35 to 45 minutes.

Steph

Remember this recipe

Pin this recipe to your favorite board now to remember it later!

Pin This Recipe
chicken & biscuit casserole in baking dish

Categories:

Tags:

You Might Also Like

See All Main Dish Casserole

Comments

    1. Did you use Pillsbury Grands Jr biscuits? Don't use the big Grands – they are too much dough for this dish. Did you make sure there weren't clumps of dough stuck together?

      I've never had a problem with the biscuits cooking.

  1. You can make this Weight Watcher friendly. Use the Pillsbury 7.5 and the Heart Healthy Soup along with a reduced fat cheese. We use an 8×8 and make four giant servings and it comes to less than 10 SmartPoints per serving.

  2. You can make this Weight Watcher friendly. Use the Pillsbury 7.5 and the Heart Healthy Soup along with a reduced fat cheese. We use an 8×8 and make four giant servings and it comes to less than 10 SmartPoints per serving.

  3. This was great, baked it up tonight…. However, I had a problem with the biscuits. They would cook through. I had to keep stirring and returning it to the oven. Cooked for an hour or more!

  4. My son won't eat cheese. Can you make it without cheese or is it necessary to bind it all together? Thank you! Looks delicious!

  5. This looks so good, Steph. I'll have to make this for Trevor one day this week. It would be perfect after his weights workout, to re-fuel him with carbs as he needs them.

  6. Hi,my name is Yardley Pal and am from India.Here, in India, when you say biscuits, we mean Oreos, so what do I use for biscuits? Should I use dinner rolls instead ? Please reply asap as I am stuck because of the biscuits and am really anxious to try out this recipe.

  7. Hi,my name is Yardley Pal and am from India.Here, in India, when you say biscuits, we mean Oreos, so what do I use for biscuits? Should I use dinner rolls instead ? Please reply asap as I am stuck because of the biscuits and am really anxious to try out this recipe.

  8. Do you have any ideas on how one might adapt this for beef? I don't eat chicken, but this looks pretty nifty! Thanks!

  9. My mom never made pot pie with a crust. She always put the filling in a 9×13, then a layer of biscuits on top. Bake until the biscuits are golden. I love it this way!

Leave a Comment

Recipe Rating