Chicken Pot Pie Bubble Up

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This Chicken Pot Pie Bubble Up is the ultimate comfort food that will satisfy your hunger. With its creamy filling, golden biscuits, and hearty combination of chicken, vegetables, and cheese, it’s a dish the whole family will love.

Chicken Pot Pie Bubble Up Casserole Recipe

This Bubble Up Chicken Pot Pie brings together all the yummy flavors of a classic chicken pot pie but with a fun and easy bubble-up casserole twist. 

This is really like an old fashioned mixed vegetable casserole but with chicken added. Comfort food, am I right?

Perfect for busy weeknights because it uses staples you might already have in the pantry or you can quickly grab all the ingredients from the store on the way home.

It’s also a great way to use up leftover chicken and veggies.

I love how it makes its own creamy sauce when it bakes, but it’s really the flaky biscuit topping that gets me every time!

Speaking of biscuits, I love to use them in my French onion chicken casserole and my Pillsbury biscuits and gravy casserole recipes. Try them soon!

Why is it called a bubble up?

The term “Bubble Up” in the context of this recipe refers to a type of casserole that includes pieces of refrigerated biscuit dough.

The name likely comes from the way the biscuit pieces “bubble up” as they bake and expand in the oven, giving the dish a bubbly appearance on top.

A basic recipe for it usually includes a mixture of meat, vegetables, and sauce or soup, with the biscuit pieces stirred in or layered on top.

As the dish bakes, the biscuit dough puffs up and creates a crust that is integrated with the rest of the ingredients, and probably call it a “Bubble Up” casserole.

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Ingredients Needed

• Chicken – I like to use cooked and diced chicken breasts.
• Condensed soup – I prefer cream of chicken soup. Sub cream of mushroom if preferred.
• Sour cream – Substitute plain Greek yogurt.
• Vegetables – Frozen mixed vegetables is perfect for this recipe.
• Cheese – Grate your own cheddar cheese for best melting!
• Biscuits – Refrigerated biscuits (10 count works best)
• Spices – Garlic powder and onion powder.

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Variations and Substitutions

• Substitute the chicken for turkey or ham. Great way to use up holiday leftovers!
• Try using cream of mushroom, cream of celery, or cream of potato soup. I personally love a broccoli cheese soup like in this skillet pot pie recipe.
• Frozen mixed vegetables work best but use your favorite combination of veggies. Try carrots, peas, green beans, corn, or diced potatoes.
• Try puff pastry or crescent roll dough if you’d like to experiment with the “crust” topping.
• Mix in additional seasonings like poultry seasoning, chicken seasoning, or Italian seasoning.
• Try your favorite cheeses like American, mozzarella, or even Pepper Jack.

How to Make Chicken Pot Pie Bubble Up

1. Preheat oven to 350F. Prepare a 9×13 casserole dish with nonstick cooking spray.
2. In a large mixing bowl, combine the chicken, soup, sour cream, garlic and onion powder. Stir to combine.
3. Fold in the mixed vegetables and cheddar cheese.

4. Cut the biscuits into quarters. Fold the pieces into the chicken mixture gently. Spread into the prepared 9×13 pan.
5. Bake for about 35-45 minutes or until bubbly and the biscuits are golden brown.
6. Remove and let cool for 2-3 minutes to set up. Serve warm.

For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.

How long does it last?

You can store leftover Chicken Pot Pie Bubble Up in the refrigerator in an airtight container for about 3-4 days.

What is the best way to reheat it?

Oven: Reheat in a 350F oven for 15-20 minutes or until heated through. Cover with aluminum foil to prevent the top from burning or getting too crispy.

Microwave: Heat leftovers in the microwave for 1-2 minutes or until heated through. This method is faster but you might lost some of the crispy texture of the biscuit topping.

My personal preference is to microwave a single portion for 1 minute in the microwave and then crispy it up in the air fryer for 3-4 minutes at 350F.

Can I freeze it?

Before Baking: Combine all the casserole ingredients, minus the biscuits, and place in the baking dish. Cover tightly with plastic wrap, then with foil, and freeze it.

When ready to cook, remove from the freezer, thaw in the refrigerator overnight. Add the biscuit pieces, and then bake according to the original instructions.

After Baking: Assemble and bake the entire casserole according to recipe directions. Let it cool completely at room temperature. Transfer the cooled leftovers to an airtight, freezer-safe container or a heavy-duty freezer bag, and freeze.

When you’re ready to eat, thaw the leftovers in the refrigerator overnight and reheat in the oven or microwave.

Note that the biscuits may change in texture after being frozen and reheated. They may not be as fluffy or crisp as when freshly made.

Can I make it ahead of time?

Yes you can! Just prep as usual and cover with plastic wrap and refrigerate overnight. The only change I would make is to leave the biscuits out until ready to bake.

In my experience the biscuits don’t rise as nicely if put them in the casserole the night before.

What do I serve with chicken pot pie?

All the yummy ingredients makes this a complete dinner. But if you want sides, I love serving this Chicken Pot Pie Bubble Up with a simple salad or additional vegetables like roasted broccoli or asparagus.

Can I use crescent rolls or pie crust instead of biscuits?

Yes, you can! Crescent rolls have a slightly different flavor and texture – they are a bit lighter and more flaky compared to biscuit dough – but they can still work well in this dish.

Remember, the key is to ensure the dough is fully cooked and not doughy when you pull it out of the oven. The top should be golden brown and the casserole should be bubbling.

You can also use pie crust of biscuits. The result will be more like a traditional pot pie but still very delicious. 

Roll out the pie crust and cut it into small pieces, or cover the top of the dish with a whole pie crust. Cut a few slits in the crust to allow steam to escape during baking.

Bake the dish at the same temperature as in the original recipe, but you might need to adjust the baking time.

Start checking at around 25 minutes. The crust should be golden brown and the filling should be bubbly when it’s done.

Can I use homemade biscuits?

Yes, you can definitely use homemade biscuits in this recipe. Just prepare your biscuits like you normally would and then incorporate into the recipe as usual.

Casseroles with Biscuits

I love using biscuits in my recipes because they are inexpensive and you can really stretch the meal to feed a crowd, or a hungry family.

Some of my other favorite casseroles with biscuits are my French onion chicken casserole and my biscuit and gravy casserole.

Tips for the Best Casserole

• Incorporate ½ the biscuit pieces into the mix and scatter the remaining ones on top for more of a crust look.
• I prefer the regular biscuits but you can use the larger ones. Might need to cut them into 6 pieces so they cook evenly.
• Flaky layers or homestyle are the best texture. Buttermilk biscuits work well too.
• Add extra cheese if you love cheese!
• Substitute cream cheese for the sour cream.
• Try different cream or condensed soups for more flavor.
• Add different seasonings to change the flavor profile.
• Use canned or rotisserie chicken. Can use chicken thighs if desired. I have not tested this using raw chicken.
• Canned vegetables are a quick option but might become mushy during the baking.
• If you only have fresh vegetables, blanch or steam them before adding to the casserole.

If you love this recipe as much as I do, pin this to your favorite casserole Pinterest board and share it on your favorite social media channels!

When you’re in the mood for a comfort food and a meal that the whole family will love, this Chicken Pot Pie Bubble Up is the perfect choice.

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