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!
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!
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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 ½ cups mixed frozen veggies
- 1 teaspoon garlic powder
- ½ 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
Shannon Hawley says
This a go to recipe for a quick family dinner.
Kristin Hayes says
Yay! Love hearing that! Glad you enjoyed!
Jocelyn says
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 says
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 says
can i use crescent rolls instead, you make good recipes.
Kristin says
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 says
Can this be frozen for a latter date?
Kristin says
Absolutely! Freezing works great both before cooking and after!
Katie says
Is it possible to make a few ahead of time and freeze them? Anyone try it? Thanks!!
Kristin says
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 says
We had this last night and it was a hit with my family of 7. So quick and easy!!
Cheryl says
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 says
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 says
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 says
I would thaw it and then bake for about 45 minutes, covered! Enjoy!
Renee says
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 says
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!!