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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.

bubble up chicken pot pie in a white casserole dish

Chicken Pot Pie Bubble Up Casserole Recipe

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

Picture tender chunks of chicken, mixed vegetables, and gooey melted cheese, all nestled under a golden layer of flaky biscuits.

It’s a complete meal that will warm your heart and make even the pickiest eaters happy.

This recipe requires just a few simple steps and common ingredients. With minimal prep time, you’ll have a delicious and comforting meal on the table in no time.

Perfect for those busy weeknights when you want a satisfying dinner without the fuss.

The flavorful and creamy sauce bring together the juicy chicken and tender veggies. The crowning glory of this recipe is the golden and flaky biscuit topping.

As it bakes, the biscuits become light and airy, providing the perfect contrast to the creamy filling. 

I love this recipe for crazy busy nights! It’s also a great way to use up leftover chicken and veggies.

all the flavors of a chicken pot pie in an easy recipe

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.

The dish 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, hence the term “Bubble Up” casserole.

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simple ingredients for a delicious dinner of chicken pot pie

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.

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.
  1. Cut the biscuits into quarters. Fold the pieces into the chicken mixture gently. Spread into the prepared 9×13 pan.
  2. Bake for about 35-45 minutes or until bubbly and the biscuits are golden brown.
  3. 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.

bake in preheated oven until golden brown and bubbly

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.

scoop of chicken pot pie bubble up

Can you 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.

easy chicken pot pie casserole recipe

Recipe Variations

Can I use homemade biscuits?

Yes, you can definitely use homemade biscuits in this Chicken Pot Pie Bubble Up recipe.

Just prepare your biscuits like you normally would and then incorporate into the recipe as usual.

bowl of biscuits with creamy sauce and vegetables

Can I prep it ahead of time and bake the next day?

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 you serve with it?

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.

spoon with bite of carrots and peas

Can I use pie crust if I don’t have biscuits?

Yes, you can definitely use pie crust instead 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.

Remember that pie crust will give a different texture – more flaky and less fluffy – than biscuit dough.

However, it can be a great alternative if you don’t have biscuits on hand or if you prefer a more traditional pot pie texture.

Can I use crescent rolls 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.

More Yummy Casseroles

bowl of chicken pot pie next to a casserole dish

Best Casserole Tips

  • 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!

spoon of casserole with a blue banner and text

When you’re in the mood for a comforting and satisfying meal that the whole family will love, this Chicken Pot Pie Bubble Up is the perfect choice. Each bite is a delicious combination of tender chicken and savory vegetables in a creamy sauce, and topped with the buttery goodness of the biscuits.

chicken pot pie bubble up casserole in a white baking dish

Chicken Pot Pie Bubble Up Casserole Recipe

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

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.

Ingredients

  • 2 ½ cups cooked chicken (diced or shredded)
  • 1 (10.5 ounce) can cream of chicken soup
  • 8 ounces sour cream
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 cups frozen mixed vegetables
  • 2 cups shredded cheddar cheese
  • 1 (12 ounce) can refrigerated biscuits (10 count)

Instructions

  1. Preheat oven to 350F. Prepare a 9x13 baking dish with nonstick spray
  2. In a large mixing bowl, combine the chicken, soup, sour cream, garlic and onion powder.
  3. Stir to combine.
  4. Fold in the mixed vegetables and cheddar cheese.
  5. Cut the biscuits into quarters.
  6. Fold the pieces into the chicken mixture gently.
  7. Spread into the prepared 9x13 pan.
  8. Bake for 35-45 minutes or until bubbly and the biscuits are golden brown.
  9. Remove and let cool for 2-3 minutes to set up. Serve warm.

Notes

  • 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.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 335Total Fat: 23gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 86mgSodium: 394mgCarbohydrates: 13gFiber: 2gSugar: 3gProtein: 20g

This nutrition information was generated via a third party, Nutritionix, and we can not be held liable for any discrepancies in the information provided.

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