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
BONNIE says
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 says
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 says
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 says
Yay! So glad you made this and enjoyed it!
Jamie says
Can I use canned chicken
Kristin says
Sure! That works great in this recipe! Hope you enjoy!
J Blagrave says
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 says
Great ideas to change it up! Keep me posted what you end up trying next time!
Theresa says
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 says
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 says
Disagree have followed directions to a T and had been terrific every time
Kristin says
Yay!! Love hearing this! Glad you enjoy the recipe too!
Victoria Sandner says
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 says
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 says
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 says
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 says
We did use crescent rolls for top and bottom instead of biscuits though
Kimberly says
Made this and its bomb
Kristin says
Yea!! So glad you enjoyed it!!
Angela Whitty says
Trying recipe now, will let you know how it turns out
Kristin says
Oh yea! How was it?? Hope you enjoyed!!
Kate says
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 says
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 says
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 says
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. says
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 says
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 says
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 says
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 says
I always use a deli-roasted chicken and about 3 or 4 cups, chopped . Because it’s already seasoned and tastes good!
Kristin says
Yum, great idea and saves on time!