Give classic chicken pot pie a makeover with this fun and irresistible Chicken Pot Pie Bubble Up Casserole—ready for the oven in 15 minutes!
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
This past week has been crazy busy between the kids going back to school and trying to pack the whole house for our move. Not only do we have boxes everywhere, but the kids have had appointments, and I have had a to do list that seems to only get longer each day, hehe! Needless to say, dinner has been one of the last thing on my mind come 5pm in my house.
Last night however, I scored major points with the kiddos by making this dinner. Not only did they all scrape their plates, but my oldest even asked for it in his lunch box! The biscuits throughout the entire casserole made them fall in love…..you know, kids and their bread!
Shredded chicken, cut up biscuit pieces, and mixed veggies make this casserole a complete dinner! I had this ready for the oven in under 10 minutes, and eating it 30 minutes later!!
For those crazy busy nights, I definitely suggest trying this Chicken Pot Pie Bubble Up Casserole! Lots of people have tried it and are loving it! Also, be sure to check out my other tasty casserole recipes HERE!
Also check out my Cowboy Cornbread Casserole for a great family dinner!
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
Chicken Pot Pie Bubble Up Casserole
Equipment
Ingredients
- 2 cups chicken, cooked/shredded
- 1 can cream of chicken soup
- 1 cup sour cream
- 1 cup cheddar cheese, shredded
- 1 1/2 cups mixed frozen veggies
- 1 teaspoon garlic powder
- 1/2 teaspoon seasoned salt
- 2 cans refrigerated biscuits *6 oz cans
Instructions
- In a medium mixing bowl, combine the chicken, cream of chicken, sour cream, cheddar cheese, veggies, garlic powder, and salt.
- Cut each biscuit into fourths and toss pieces into chicken mixture.
- Spray a 9 x 13 baking pan with cooking spray and spread chicken biscuit mixture evenly.
- Place pan in preheated oven, 375, and bake for about 35-45 minutes, or until cooked through. *Could take longer depending on oven.
- Remove from oven and serve!!
Nutrition
Jocelyn
Made this today for lunch. My husband had seconds but my daughter said that while it tasted good it was too rich for her. I thought it was tasty but salty. Next time I won’t add any salt. I used Red Lobster’s biscuit mix for mine and it was quite good. Will be made again sans salt and maybe I’ll try phyllo dough. Thanks for sharing this recipe.
Kristin
Yay! Glad you enjoyed! Yes, it can be a little high in sodium for sure, so good idea on omitting salt. Also look for low sodium products too when adding ingredients, that will help as well!
Susan Dugger
can i use crescent rolls instead, you make good recipes.
Kristin
Aww thanks! Yes, you can use crescents, it just won’t get as fluffy since biscuits are thicker than crescents! Just watch the cook time as it may decrease due to the crescents cooking faster than biscuits! Enjoy!
carol bogner
Can this be frozen for a latter date?
Kristin
Absolutely! Freezing works great both before cooking and after!
Katie
Is it possible to make a few ahead of time and freeze them? Anyone try it? Thanks!!
Kristin
I’ve never tried it personally, but that should work good! You would want to add some time to the cook time, but other than that, should be great!
Jennifer Krajewski
We had this last night and it was a hit with my family of 7. So quick and easy!!
Cheryl
Looks great, We’re out of biscuits, but I have some puffed pastry sheets in freezer… I’m thinking of maybe cutting one sheet up and adding that to the chicken mixture… Do you think it would work, if I stick to about the same 12ounces as the biscuits??? Also out of cream of chicken soup (hate this covid pandemic) so I made my own… Thank You…
Kristin
That should work, may just not get as “bubbled up”! As for making your own, that will be scrumptious and much healthier than the canned! Enjoy!
Danielle Steinhart
I’m going to make this for a friend, so I’m going to bake it and freeze. How long would you recommend I tell them to cook it for?
Kristin
I would thaw it and then bake for about 45 minutes, covered! Enjoy!
Renee
Oh my this has quickly become a family staple. Busy workimg mom of 4 is greatful for all the casserole’s listed. I can crockpot a bunch of chicken on Sunday, shred and portion for the week with all these quick throw together. Thank you!!!
Kristin
Awww, love hearing that! So glad you enjoy this recipe and the casseroles! They sure are a time saver in my house, so I am glad you enjoy too!!
BONNIE
I planned on making this tonite but fine I only have like 1C. Sharp cheddar and mozzarella cheese on hand.. also some Colbyjack cubes.. In your opinion, Which would work best?? (Can NOT believe it.. I ALWAYS have mild cheddar on hand but of course used the last of it the other day…) :/ Sorry for length of this…
Kristin
You can absolutely use the cheddar and mozzarella. I tend to dump whatever cheese I have on hand when I make this and its always a hit! Enjoy!!
Tami
I’ve had this recipe saved for forever. I finally got tired of the “what do you want for supper” battle, sat down and planned out 12 weeks of meals. I put this recipe in the first week and actually just took it out of the oven and tried it. SO GOOD!! I doubled everything except the biscuits since I had only bought the 2 cans. I baked for 30 minutes, shut the oven off and let it continue to sit in the oven for probably another 20 minutes while I did some other stuff. I may add a third can of biscuits next time, but it’s awesome this way too! Thanks for a great idea!
Kristin
Yay! So glad you made this and enjoyed it!
Jamie
Can I use canned chicken
Kristin
Sure! That works great in this recipe! Hope you enjoy!
J Blagrave
This has potential. As written it was too dry. Next time I will double the veggies and double the sauce. Perhaps a half cup of milk and 2 cans cream of chicken and 1 cup sour cream I’m thinking should do it. I found the best way to get biscuits done was to stir it a couple times during cooking .
Kristin
Great ideas to change it up! Keep me posted what you end up trying next time!
Theresa
Disgusting! Followed receipe but should of read comments FIRST! Biscuits were doughy. You need to update directions, u can’t just drop RAW dough in mix and expect them to bake. Even though directions say till done or ovens vary. Had to cook a whole new supper for my family.
Kristin
Yikes! So sorry to hear that! I typically drop mine in and they cook with no issue, but they aren’t biscuit consistency. It is more dumpling like. I know several others have used crescents and even pre cooked the biscuits to change to their desired preference. Such a bummer to hear this wasn’t a hit! Sorry about that!
Ryan
Disagree have followed directions to a T and had been terrific every time
Kristin
Yay!! Love hearing this! Glad you enjoy the recipe too!
Victoria Sandner
Don’t know if this has been asked, but…
Can beef or ground chuck be used instead of chicken?
Also, can the recipe be halved?
Thanks in advance! Vickie
Kristin
If using beef, just make sure its precooked prior to putting it in this dish. Yes, this recipe can definitely be halved to make an 8×8 versus the 9×13
Dorothy Malerba
I improvised a bit to make half the recipe. Big mistake!! Hubby absolutely loved it and I’ll definitely make again. It was creamy and delicious. I just pulled apart the biscuits into small pieces and they cooked perfectly. Thanks for sharing this recipe.
Kristin
Yea! So glad you both enjoyed it! Both my hubby and I typically fight over the leftovers, so its made frequently in our house, haha!
Kimberly
We did use crescent rolls for top and bottom instead of biscuits though
Kimberly
Made this and its bomb
Kristin
Yea!! So glad you enjoyed it!!
Angela Whitty
Trying recipe now, will let you know how it turns out
Kristin
Oh yea! How was it?? Hope you enjoyed!!
Kate
2 cups cooked, shredded chicken
1 can cream of chicken soup
1 cup sour cream
1 cup cheddar cheese
1 1/2 cups frozen veggies (I used mixed, any type works)
1 tsp garlic powder
1/2 tsp seasoned salt
2 (6 oz) cans of refrigerated biscuits
What is missing on this list? Do I need a can of cream of mushrooms too?
Kristin
Nope, nothing is missing from the list. I was having a printing error previously, but its been corrected and all is good! Hope you enjoy!
mzj
I am making this for a church meal ( we feed the homeless once a week) so I am thinking about rolling and putting the biscuits on top like a crust…does that change the baking time?
Kristin
What a sweet outreach that is! I love hearing that!
As for putting the biscuits on top, it may decrease the cook time since they’ll cook faster. Go ahead and decrease cook time by about 10 minutes and keep an eye on it from there!
Enjoy!
Bob N.
Made it the first time & after baking, the mix turned out on the dry side and the biscuits were more like dumplings. Adjusted the recipe to incorporate some mayo, chicken broth & a little milk to wet down the initial mix. Baked that without the biscuits. Cut the biscuits into 8 ths,, baked the pieces separately, put them on the plates and put the baked mix over the top. A little more work but really worked well for me. The flavor was excellent & the biscuits were baked completely. Will be making it again.
Kristin
I love the changes you did! What a great idea! I’m glad to hear your end result was a success!
Donna in Estero FL
Are you aware that the print and pdf versions are missing two items from the ingredient list? The can of cream of mushroom soup and the cup of sour cream aren’t shown.
Kristin
Oh yikes! Thanks for letting me know, I will look into it and try to get that fixed! Those are two important ingredients for that to be missing! Thanks!!
Dianne Evans
I always use a deli-roasted chicken and about 3 or 4 cups, chopped . Because it’s already seasoned and tastes good!
Kristin
Yum, great idea and saves on time!
Meagan Cremieux
I have the 3 pickiest children ever and all 3 LOVED this. Thanks so much for sharing this recipe!
Kristin
Yea!! Love hearing this! So glad your picky ones loved it too, that’s always a plus!
Kristen
Im doubling the recipe and was considering using 1 cup sour cream & 1 cup ricotta cheese but I don’t know what that would do to the consistency and flavor profile. Would this work?
Kristin
Hmmmm, I think that should work. I haven’t tried it personally, but I don’t see why that wouldn’t work out great!
SJM
Do the biscuits that are mixed inget baked or stay doughy like dumplings? Also , if using crescent roles do you put them on the bottom of the dish and on the top of the filling?
Kristin
They bake, but they are a bit doughy still. I would say a mix between dumpling and biscuit if that makes sense! As for using crescent, I would stick to just using it on top as the bottom wouldn’t cook through and be too doughy. Enjoy!
Shelley williams
Can you freeze this,and if so before or after cooking? It makes to much for 2
Kristin
I recommend freezing after its cooked and cooled off! You can always halve the recipe if preferred as well!
carol
are you adding chicken that is already roasted
Kristin
Yes, however you choose to cook it (slow cooker, rotisserie, boiled, etc), just make sure the chicken is precooked prior to assembling casserole
Paula
I made this tonight and got the thumbs up from my hubby. It was delicious!
Kristin
Yea! So glad you both enjoyed it!
Deborah Anderson
I put potatoes in mine and I pre boil them first to ensure they would get done in the time the casserole cauld bake. This pot pie looks amazing.
Kristin
Great idea! I love adding potatoes!! Enjoy!!
Rachel
I was thinking about using my left over turkey from Thanksgiving any thoughts??
Kristin
That is a great idea!! That would be tasty too!!
Jody Empey
been making for years you can switch up broccoli,cauliflower and carrots for veg and use broccoli cheddar soup
Makes a nice change
Kristin
Great idea! I will have to try that too!
Jannae
Not very impressed. Way too thick.
Kristin
Awww, sorry to hear! You can always add another can of cream of chicken soup if preffered!
Julie Cropper
Do i put the boneless skinless chicken tendors in frozen or already cooked? Also would can white meat chicken work?
Julie Cropper
I want to make this, sounds yumny. Do i put the chicken strip tendors in frozen or should i cook them first? And there boneless & skinless
Kristin
Cook them first, I prefer cooked/shredded. You can also chunk them!
Sharon
I don’t have cheddar, can I use shredded mozz or shredded parm ?
Kristin
Sure! Use a little of both for an added flavor! Yum!
Tanya Smith
Made this tonight! 👍🏼👍🏼 I added extra shredded cheese on top. It was fabulous! I didn’t shred the chicken, I cut it in chunks.
Kristin
Oh yum! We love cheese in my family, so good call on adding extra!
Dana M Nelson
I dislike frozen veggies. Can I use fresh broccoli florets and/or fresh cut peppers instead?
Kristin
Sure! That works great too!
Tammy
In the oven now 🙂 I was running on a skeleton kitchen so I made it sans sour cream and the only veggies on hand other than salad were a couple cans of corn. So mine is a good unmeasured amount of chicken breast strips precooked and diced, 2 cans of corn, 2 cans of cream of mushroom soup, not sure how much cheese I grated into it, a couple tablespoons of minced garlic, a sprinkle of Lawry’s. I didn’t have refrigerator biscuits so I made a basic batch of biscuit dough and crumbled it throughout the mixture. Smells great lol
Kristin
Oh wow, how awesome are you to whip up homemade biscuits! Hope it turned out great, sure sounds yummy!
Tabby
I made this twice now, the first time I followed exact recipe, and my biscuits were still doughy. So I altered the recipe a bit, in stead of adding the biscuits to mixture, I used crescent roll dough, rolled out a whole can foe the bottom adding mixture and them topped with another can of crescent roll dough on the top, my family enjoyed it way more 🙂
Kristin
That is a great idea as well! I almost always have crescents on hand, so I will give that a try next time!
Jeannine
Do you cook the frozen veggies or add them still frozen? I love pot pies.
Kristin
I typically keep them frozen as I don’t remember to thaw in time, haha! Either way works great!
Denise
Do u have to use the sour cream? Or is there a substitute for it?
Kristin
You can use an extra can of cream of chicken soup in place of the sour cream if preferred!
Anissa
Can u put potAtoes in it
Kristin
Sure, but make sure you cut the potatoes small so they get tender!
Jill
How many does this feed?
Kristin
This recipe is about 6-8 servings!
Melissa
Do you cover this with foil when baking?
Kristin
Nope, no need to cover!
Lori patterson
I made this and added Rames frozen noodles to ITV to it ! ( I cooked the noodles part way) Yummmm
Kristin
What a fun idea! Glad you enjoyed it!
Ande
We do this but add bisquick garlic cheese bread mix to the top double the liqid and swap the water to milk …. i usually doubble the recipee and use 2 bisquick packs … its a plate cleaner recipee 🤣
Kristin
Oh that sounds great too! It sure is a plate cleaner recipe, I agree!
Debbie Cease
Oh so good! My family of 5 loved it. The only complaint was it didnt make enough because it was Sony everybody wanted more
Kristin
Yea!! Love hearing that! And if that’s the only complaint, I will take it, haha, although….I do agree….leftovers would be nice with this dish but everyone always goes back for seconds, haha!
Kim
Do I add water to the soup?
Kristin
Nope, no need to add water to the soup!
Ashley
What size can of soup? Family size? Or the smaller 10 oz can?
Kristin
Sorry about that, the smaller can, 10.5 oz I believe!
Emily
This was a dry, undone biscuit, flavorless mess and disgusting. All three children refused it. My partner and I could barely stomach it. The biscuits didn’t cook and just got gooey and remained raw. Used a rotisserie chicken and it was water in this. You can’t taste any other ingredient. It’s VERY dry. Never again. I’ll stick to making biscuits and pouring filling over them. Much faster, tastier and at the very least COOKED. I hope none of us get sick…
Kristin
Bummer it wasn’t a hit! Not sure why this turned out dry as its a very creamy dish. As for the biscuits, could they have been under cooked still? Each oven varies, so perhaps it needed more time? Sorry to hear it didn’t turn out nonetheless!
Erin
Ugh, update! I just grabbed two cans of biscuits and didn’t look at ounces. So instead of 12oz bisquits, I have32 ounces! No wonder it’s not cooking properly!
Kristin
Oh no! How did it turn out? Hopefully just a longer cook time but still tasty!
Erin
It’s in the oven now, smells great, thanks for recipe! I made the chicken in my instant Pot and shredded with an electric hand blender, way easier than two forks!
Kristin
Great idea! Hope you enjoy!
Kala
Just wanted to say that this was super good! My fam absolutely loved it! I cooked my chicken in the crock pot then at super time threw it together, so easy! Thanks so much for the new fam fav!
Kristin
Yea!! So glad you all enjoyed it! Great idea on cooking the chicken in the slow cooker, that’s my favorite method!!
Kala
Would can mixed veggies be alright to use instead of frozen?
Kristin
Sure! That works great too!!
Sheri
This was a big hit with my family. Thank you for sharing Kristen. I cut the biscuits into 8ths and they cooked out perfectly.
Kristin
Yea!! So glad to hear this! Its a favorite in my house too! Leftovers are just as good, so if you have any, you’ll enjoy those too!!
Ashley C.
I make this often but mix bisquick and milk it forms a thin batter and pour over the top instead of can biscuits. So good.
Kristin
Oh yum!! That sounds tasty too!!
Pam
Can you prepare this, put in thr frig for later to bake?
Kristin
Absolutely! That works great!
Denise
This is by far the best recipe for chicken pot pie, that I have viewed. Its simple ingredients and it looks good. Can’t wait to try it!
Kristin
Yea!! Hope you enjoy it as much as my family does!!
Sharon Jobe
Can’t wait to try looks so good thank you
Kristin
Hope you enjoy! Be sure to keep me posted!
Doug
Very good and easy to make. Made for potluck at work a few weeks ago and went over well. Making another one now for the family tonight. ??
Kristin
So glad you enjoy it!! Great idea making it for a potluck!!
Dee
I just have to let you know that I found this recipe and had to try it last night. It was delicious. The only problem I found is that I’m going to have to double up on the ingredients, because it didn’t make enough. A…..for awesome!!!
Debbie
Do I shred or chunk the cheddar cheese
Kristin
Shred the cheddar cheese 🙂
Lorraine
Hi! I used croissants in the can, layered on top and it was DELICIOUS! 😀 Thanks for the recipe! 🙂
Kristin
Great idea! So glad it was a hit!! 🙂
Colleen
What type of seasoned salt did you use? Thanks!
Kristin
Hi!! I use Morton’s or Lawry’s!!
Melody
Was very good but I wasn’t sure if I was suppose to mix the biscuits in or just lay them on top. I just layed them on top and the biscuits got done and I still had 22 minutes left to bake.
Kristin
I typically mix them into the whole dish, but laying them on top works great too!!
Tammy
I had mine in 40 minutes but the biscuits weren’t done all the way. ..
Kristin
It really depends on how big you cut the biscuits and the oven used, but I have had friends say it could take up to 60 minutes. I will change the directions right now. Thanks!!! 🙂
liz
what type of biscuits
Kristin
I use Grand Jr Biscuits! Small package in the refrigerated section 🙂