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 mixed vegetables, and biscuits. Use a rotisserie chicken and this is ready to bake in minutes. A complete dinner in one pan! Add this to the menu for a meal the entire family will love!

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

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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 make a twist on a classic chicken pot pie with this Chicken Pot Pie Bubble Up. Chicken, mixed vegetables, cheese, and a creamy sauce baked with biscuits. OMG! It turned out great! Comfort food at its best! We both cleaned our plates. This has quickly become one of our go-to recipes for crazy busy nights. It only takes a minute to make and is on the table in about 30 minutes. Make it ASAP!

What is a Bubble Up Casserole?

I call casseroles made with chopped-up biscuits “bubble up casseroles”. As the casserole bakes, the refrigerated biscuits start to bubble up. Hence the name.

How to Make Chicken Pot Pie Bubble Up Casserole

This is a super easy casserole to make with only a few simple ingredients. Cut refrigerated biscuits into quarters. In a medium mixing bowl, combine cooked chopped chicken, cream of chicken soup, sour cream, shredded cheddar cheese, and frozen mixed vegetables. Season with salt and black pepper, if desired. Add biscuit pieces to the bowl and toss to coat. Spread the chicken biscuit mixture into a casserole dish sprayed with non-stick cooking spray. Spread out any clumps of biscuits. Place pan in a preheated oven and bake until bubbly and the biscuits are cooked through.

Helpful Tips & Frequently Asked Questions

  • 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, you can use any cooked chopped chicken you have on hand. Boneless skinless chicken breasts, boneless chicken thighs, or chicken tenderloins all work great.
  • 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 substitute an equal amount of fresh vegetables. My mixed vegetables included corn, green beans, green peas, and carrots.
  • 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.
  • Store leftovers in an airtight container in the refrigerator.
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 delicious pot pie has quickly become one of our favorite weeknight dinners. You don’t need a lot of sides to go with it. It is a complete dinner in one pan! We usually just make some rice and a salad. Add this to your menu. It is sure to become a family favorite too!

Here are a few of our favorite recipes from the blog that go great with this comforting chicken casserole:

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Creamy Noodles

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Green Jacket Salad

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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
  • 2 (6-oz) cans refrigerated biscuits (10 total biscuits can)

Instructions:

  • Preheat oven to 375ºF. 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.
3 cans of biscuits
  • I use smaller cans of refrigerated biscuits. I use two 6-oz cans with 5 biscuits in each can. 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

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chicken & biscuit casserole in baking dish

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Comments

  1. Very good! I added more salt & pepper & onion & garlic powder to my taste. Used organic Immaculate brand biscuits which are rather thick and they cooked perfectly in the 30 minute time suggested. Overall an excellent, quick, kid approved meal!

  2. I made this tonight for dinner, but made a few adjustments.
    1: I cut the recipe in half as there are only 2 of us
    2: I only had vanilla yogourt so used the whole can of soup. I always substitute plain greek yogourt for sour cream
    3: I don’t do canned biscuits so I made biscuits from scratch and cut 5 of them in 4 pieces be for folding them into the chicken mixture
    I’m going to make this again. It’s amazing!!!

  3. I don’t have biscuits in my frig right now; any chance I could use crescent rolls? Anyone tried this with crescent rolls?

    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.

  4. 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.

  5. 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.

  6. 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!

    1. This a great casserole, goes together really quick when you don’t have a lot of time. My family really likes it.

    1. I would suggest baking it first and then freezing it. I don't think the biscuits will do well frozen and then baked.

  7. 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!

  8. 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.

  9. 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.

  10. 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.

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

  12. 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!

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