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!
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
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
Meagan Cremieux says
I have the 3 pickiest children ever and all 3 LOVED this. Thanks so much for sharing this recipe!
Kristin says
Yea!! Love hearing this! So glad your picky ones loved it too, that’s always a plus!
Kristen says
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 says
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 says
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 says
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 says
Can you freeze this,and if so before or after cooking? It makes to much for 2
Kristin says
I recommend freezing after its cooked and cooled off! You can always halve the recipe if preferred as well!
carol says
are you adding chicken that is already roasted
Kristin says
Yes, however you choose to cook it (slow cooker, rotisserie, boiled, etc), just make sure the chicken is precooked prior to assembling casserole
Paula says
I made this tonight and got the thumbs up from my hubby. It was delicious!
Kristin says
Yea! So glad you both enjoyed it!
Deborah Anderson says
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 says
Great idea! I love adding potatoes!! Enjoy!!
Rachel says
I was thinking about using my left over turkey from Thanksgiving any thoughts??
Kristin says
That is a great idea!! That would be tasty too!!
Jody Empey says
been making for years you can switch up broccoli,cauliflower and carrots for veg and use broccoli cheddar soup
Makes a nice change
Kristin says
Great idea! I will have to try that too!
Jannae says
Not very impressed. Way too thick.
Kristin says
Awww, sorry to hear! You can always add another can of cream of chicken soup if preffered!
Julie Cropper says
Do i put the boneless skinless chicken tendors in frozen or already cooked? Also would can white meat chicken work?
Julie Cropper says
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 says
Cook them first, I prefer cooked/shredded. You can also chunk them!
Sharon says
I don’t have cheddar, can I use shredded mozz or shredded parm ?
Kristin says
Sure! Use a little of both for an added flavor! Yum!
Tanya Smith says
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 says
Oh yum! We love cheese in my family, so good call on adding extra!
Dana M Nelson says
I dislike frozen veggies. Can I use fresh broccoli florets and/or fresh cut peppers instead?
Kristin says
Sure! That works great too!