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
Video
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
Tammy says
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 says
Oh wow, how awesome are you to whip up homemade biscuits! Hope it turned out great, sure sounds yummy!
Tabby says
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 says
That is a great idea as well! I almost always have crescents on hand, so I will give that a try next time!
Jeannine says
Do you cook the frozen veggies or add them still frozen? I love pot pies.
Kristin says
I typically keep them frozen as I don’t remember to thaw in time, haha! Either way works great!
Denise says
Do u have to use the sour cream? Or is there a substitute for it?
Kristin says
You can use an extra can of cream of chicken soup in place of the sour cream if preferred!
Anissa says
Can u put potAtoes in it
Kristin says
Sure, but make sure you cut the potatoes small so they get tender!
Jill says
How many does this feed?
Kristin says
This recipe is about 6-8 servings!
Melissa says
Do you cover this with foil when baking?
Kristin says
Nope, no need to cover!
Lori patterson says
I made this and added Rames frozen noodles to ITV to it ! ( I cooked the noodles part way) Yummmm
Kristin says
What a fun idea! Glad you enjoyed it!
Ande says
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 says
Oh that sounds great too! It sure is a plate cleaner recipe, I agree!
Debbie Cease says
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 says
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 says
Do I add water to the soup?
Kristin says
Nope, no need to add water to the soup!
Ashley says
What size can of soup? Family size? Or the smaller 10 oz can?
Kristin says
Sorry about that, the smaller can, 10.5 oz I believe!
Emily says
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 says
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 says
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 says
Oh no! How did it turn out? Hopefully just a longer cook time but still tasty!
Erin says
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 says
Great idea! Hope you enjoy!