Chicken pot pie is the ultimate comfort food, but it is not easy to make. Making the dough takes time, effort, and ability.
Chicken Pot Pie Bubble Up Casserole
Not everybody can master the art of pie dough making. I am not the best of bakers, to say the least.
I was so happy to come across this bubble-up chicken pot pie recipe! I think it even tastes better than the regular time-consuming one.
This chicken pot pie recipe uses biscuits and cream of chicken soup, so all you have to do is open containers and that slow-cooked flavor will be achieved instantly.
The biscuits bake with all the ingredients in the same casserole dish, so the sauce impregnates the bread. I can’t tell you enough how delicious this recipe is, so please go ahead and try it for yourself! You might like this other chicken pasta!
Ingredients For Chicken Pot Pie Casserole;
- 2 cups chicken, cooked and shredded
- 1 can cream of chicken soup
- 1 cup sour cream
- 1 cup cheddar cheese, shredded
- 1 ½ cups mixed frozen vegetables
- 1 tsp garlic powder
- 1 tsp salt
- 1 12oz can refrigerated biscuits
How To Make Chicken Pot Pie Casserole?
- Preheat oven to 350F.
In a medium-size bowl, add all ingredients except the refrigerated biscuits - Using a spatula, mix all ingredients until well blended
- Cut each biscuit into fourths and incorporate it into the chicken mixture
- Grease a 9×13 inch casserole dish and spread your chicken biscuit mixture evenly
- Bake, uncovered, for 35-45 mins or until bubbly and golden.
What To Serve With Chicken Pot Pie Casserole?
Nothing is missing in this dish. It’s got veggies, protein, and carbs.
The only thing I would add to this is a salad. Maybe a tossed green salad with balsamic vinaigrette, or the salad of your choice. Your family will certainly love this!
Freeze Chicken Pot Pie Casserole;
You can freeze it pre-baked or post-baked. I would recommend you freeze it pre-baked, and bake it on the day you will be serving it. It is too good when it is just baked.
if you decide to freeze it after baking, bake it for 10 mins less than you would if you were serving it on the same day, and bake it those extra 10 mins just before serving.
Baking Tips:
- I buy pre-cooked chicken and keep it in the freezer for occasions like this, so I have it on hand and don’t have to waste time cooking it on that day.
- Make sure to distribute all your biscuit pieces evenly on the casserole dish, so everyone gets the same amount of delicious bread.
- If you want it to be even cheesier, you can add extra shredded cheddar cheese on top 10 is before you’re done baking and let the cheese melt and get bubbly.
- Serve it while it’s hot! Just baked bread is so good as soon as it comes out of the oven.
OTHER CHICKEN RECIPES YOU MIGHT ENJOY
Chicken Pot Pie Bubble Up Casserole
Ingredients
- 2 cups chicken, cooked and shredded
- 1 can cream of chicken soup
- 1 cup sour cream
- 1 cup cheddar cheese, shredded
- 1 ½ cups of mixed frozen vegetables
- 1 tsp garlic powder
- 1 tsp salt
- 1 12oz can refrigerated biscuits
Instructions
- Preheat oven to 350F.
- In a medium-size bowl, add all ingredients except the refrigerated biscuits
- Using a spatula, mix all ingredients until well blended
- Cut each biscuit into fourths and incorporate into the chicken mixture
- Grease a 9x13 inch casserole dish and spread your chicken biscuit mixture evenly
- Bake, uncovered, for 35-45 mins or until bubbly and golden.
I made this tonight and it’s soooo good! And, I’m definitely not a cook, but it was easy even for me! I went mostly by the recipe, subsituting reduced fat cheese, reduced fat sour cream, and reduced fat soup, and put half the biscuit quarters in the mixture and the other half on the top – it gave it the addtional crunchy element I like. My husband gave it 4.5 stars and said he would like it to be a little creamier, so I’ll add more cream of chicken soup next time. I sent a picture to my two daughters (who are both amazing cooks – they got it from their grandma!) and they were suitably impressed and wanted the recipe!
I’m so happy to hear that, Dona!! 🙂 Appreciate you taking the time to write me a review!
This was so delicious! I liked how fast and easy it was to put together . It’s a perfect dish if you have a very hungry husband to loves to eat . My husband was very full after eating this . He loves it too ! Will make it again.
So glad it was a hit, Nikki! Thanks for your review! 😀
I made this, substituted the sour cream for cream cheese and used canned mixed veggies instead of frozen, cans out perfectly! 350 for 40mins
Great!! Thank you for your comment!
I made it and yummy! Substituted the sour cream cheese, frozen veggies for canned, and added the shredded cheese to the top.
So happy to hear that! This is definitely my new go-to. Glad you enjoyed!
Is it possible to double the recipe? Longer cooking time in the same size casserole dish? I plan on subbing the chicken for left over thanksgiving turkey and I have a lot left to use!
I’m not sure you could double the recipe and make it fit in the same sized dish. But you could try and if you see it doesn’t fit, use a smaller 8×8 for what doesn’t fit!
Holy moly YUM!! Hubby says this is a 10 for sure and I agree!! I followed the recipe just as written…Thanks so much for this amazing recipe!!
I made this, it was good. Next time I would add more chicken and about 1 cup chicken broth to be more moist
Any idea if this could be made in a crockpot?
Made this with a few additions and alterations…
I sautéed carrots and celery for part of the veggies (used frozen corn for the rest… husband is a veggie poopooer.)
I didn’t have sour cream, so I used plain Greek yogurt and a scant pinch of sugar to offset the bitterness (another substitution I almost used was cream cheese with some fat free half and half.) I also added poultry seasoning, paprika and Italian seasoning.
I also cut the biscuits into 1/8’s and placed them on the top instead of incorporating them into the mix. This way they would brown up better overall and not be such a large mouthful. It was FANTASTIC!!! Thank you for giving me a base to work upon.
Oh my goodness you are so kind. So glad you were able to customize it to your liking! and thanks for coming back to leave a review!
Made this for dinner and it was delicious So easy to make. Did not change a thing.
So good! I didn’t have any frozen vegetables, but I did have fresh carrots, celery and onion. I sautéed them in cast iron then set them aside and cooked chicken thighs in the same pan then immediately shredded it once cooked. I only had the flaky layers biscuits so I used those, but everything else was exactly as directed and it was sooo tasty! Definitely on the weekly menu!
This is round two for this casserole. It was a huge hit the first time! So delicious! Thank you for the recipe.
Hello can you pre prep this dish overnight and cook the next day
Yes! Just remember to cover it with plastic wrap while in the fridge.
Hello! Can you make the ahead of time and keep in the fridge? Or should I just plan to freeze it?
You can keep it in the fridge overnight. If you are planning on keeping it more than 2 days, I would freeze it.
I made this today and it’s so good! Only thing I changed was to add poultry seasoning and extra garlic powder. I will be making this again and again. I almost wanted to lick the plate. I broke the canned biscuit dough into little pieces and made xed it in. Cooked perfect! And I cooked for an hour. Thank you for the wonderful recipe!!
So glad you loved it!Thank you for coming back to leave a review!
Can I add Annie’s pastry strips instead of biscuits?
I’ve never used them, but by all means try them. That’s the way we learn and how great recipes are developed.
My friend made this for a gathering and she doesn’t cook. We all LOVED it. While I hate the sodium of canned soup I’m dying for quick and easy dinner ideas and it still HAS to be better than most take out. So adding this to my rotation for sure. I’ve never used pre-cooked chicken so I’ll have to figure out what we like best for that. I’ll ask my friend what she did bc hers was SO moist I’m sure she didn’t pre cook it! I don’t have the best luck with chicken. I get nervous about undercooking so often overdo it. Thank you for this recipe!
You can buy low sodium cream of soups!
Absolutely love this recipe! I usually add a cup of broth/stock, whatever u have at the time and cook the casserole for about 10-15 minutes longer. Yum! I’ve also used Greek yogurt instead of sour cream and that was delicious as well:)
How wonderful, Cari! So glad you decided to give it a try and customize it to your liking!
for the chicken soup, do you add a can of water to it, as this is what it says on can!
No. You would add water if you wanted to make soup. In this recipe we don’t need that extra water
My little family and I love homemade chicken pot pie,,, but just like you stated – it can be a little time consuming and vigorous — so I was excited to find this quick and easy recipe! I have never had it in a casserole dish before! Baking it as we speak and I will let you know how it turned out!! I personally made it, exactly how you described to make it!
Oh my goodness you are so kind. Thank you for coming back to leave a review!
If you cook fresh vegetables, does it change the length of time in the oven?
No, you don’t have, just cut them in small dice
Great and easy recipe! We loved it made just as you suggested too! A new go-to in our house! Shared with several others too ☺
Oh my goodness you are so kind Sheena. Thank you for coming back to leave a review!
My mom made turkey pot pie after thanksgiving/turkey dinner… she always used Bisquick baking mix instead of pie crust… to make the pot pie filling she used leftover turkey, gravy, vegetables (including potatoes), stuffing, and topped it with biscuits… baked at 350 for about 40 mins Sooo good
Thanks for the suggestions. So glad you decided to try it again and customize it to your liking. 🙂
I added Frenchs crispy onions on while the based baked for 25 mins then added the biscuits. I’m not a fan of pot pie but I’d make this again in a heart!
How wonderful, Karissa! So glad you decided to give it a try!
I’m eager to give this a go but what are the refrigerated biscats? I’m in New Zealand what would be a substitute for that?
You can make your own biscuits and use them instead of the refrigerated ones if you can’t find them. This is the recipe:
– 1 large egg
– 1 cup whole milk
– 3 cups all-purpose flour
– 3 tbsp sugar
– 1/2 tsp salt
– 4 tsp baking powder
– 1/2 tsp cream of tarter
– 3/4 cup cold butter
Just mix everything together and use it as the store-bought.
I make this frequently. I prefer to cut biscuits in quarters and after casserole cooks for 30 minutes, I evenly distribute them on top for last 15 minutes. They are perfect…crisp on the top and light on the bottom. My oven is perfectly regulated and this was the perfect timing. I found incorporating the biscuits into the casserole ingredients, they were too doughy and had to continue to put the casserole back in a few times. Better like this. Thanks!
Oh my goodness you are so kind. Thanks so much for the 5-star rating!
I appreciate the tip on adding the biscuits later. I plan to try the recipe tonight.
Delicious! My cooking style is best described as whatever I have on hand. I like the versatility of this one. Thought I had canned biscuits but turned out to be crescent rolls. Great anyway! Thank you for sharing.
Thanks for the suggestions. So glad you decided to try it again and customize it to your liking. 🙂
Finally made this and liked it a lot. I added a little milk to the mixture and lots of minced garlic. Didn’t put the rolls in with the casserole but baked casserole first for about 20 min., then put cut up rolls on top and baked for another 15. Will make again.
So glad you were able to customize it to your liking!
Why does it say to incorporate the biscuit pieces into the mixture, but under Tips it says to distribute biscuit evenly over top? Mixed message. I think I will follow what one woman said and bake the plain mixture for 15 minutes and then finish baking with the biscuits placed on top.
You incorporate the biscuits into the mixture, and when you put the mixture in the baking dish, just make sure to arrange the biscuits pieces evenly so they stay mainly on top. But by mixing them in first, they get covered with the mixture
I am not so sure about mixing them in either as they might not cook well. I think if I put most of the mixture in the pan, place the biscuits on top, then moisten them with the remaining mixture that might work!
Pheww the calories lol
I’m on weight watchers, to adjust this I subbed the sour cream for fat free greek yogurt – it worked well. I increased the chicken, and used 14oz biscuit dough (my cans came in 7s).
I accidentally went a little heavy on the cheese – I don’t recommend increasing the cheese. It didn’t really damage the dish, but it didn’t add anything to it either.
I liked it, my husband said it was really good, and commented on it later too, so it’s on my “PinWins” Pinterest board. Thanks!!
Oh my goodness you are so kind. So glad you were able to customize it to your liking!
Seems weird to stir in the biscuit pieces into the casserole, like they wouldn’t get done, what if you would just lay them on top Would they burn?? What’s the best way?
They do cook perfectly when mixed into the filling, but you can definitely try it your way and let us know how it went!
I just love how all the flavors just melt together when mixed.
I am currently testing this out. I put the mixture minus biscuits in the oven for 20 minutes and will put the biscuits on for the last 15. Will keep you posted if it needs adjusting!
Made it. And it sounded good. But I ended up cooking it over an hour and the dough was still raw! I followed everything. Don’t know what happened.
Have you checked your oven’s temperature? It is very rare to have this happen
Can you used canned chicken?
Yes, you can. It will feel a little softer than regular cooked chicken, but go ahead and use it
Hi. Can you use bread dough instead of the biscuits?
I’ve never made it with bread, but I don’t see why not. The baking time might be a bit longer that’s all. But please try it and let us know!
This looks delicious! Any idea if it can work in the crock pot?
Yes. I think it definitely would work!
Where is the nutrition facts for the recipe?
Thanks, it’s added, check the recipe card, please!
Excellent recipe! My family (including my picky eater daughter and 9 month old son), went nuts over this. Adding this to one of our staple dinners. Thanks so much!
I cooked for 35 mins but found that the biscuit dough wasn’t quite done, so an extra 10 minutes was perfect for us!
Thanks for coming back to let me know, Ash! So glad you both enjoyed it.
Can this be done without sour cream?
Hi Helen, I haven’t tried it without sour cream. Try substituting with greek yogurt.
how much is deemed as one serving ?
If you divide the casserole into 6 equal parts, each part is one serving.
Absolutely delicious & easy to make!
Thanks for the 5 stars, Alison.
Do you cook the frozen veggies or add them still frozen? I love pot pies.
Hi Tanya, I add the frozen veggies uncooked. I hope you enjoy them!
How much cream of chicken soup?
1 can cream of chicken soup.
curious about oven heat??? it’s not mentioned
Yes. preheat oven to 350F, Enjoy!!
Looks delicious can’t wait to try them all.
Thanks for the 5 stars, Hope you love it!