Chicken Pot Pie Bubble Up Casserole

Close up shot of a serving spoon with chicken pot pie bubble casserole

5 from 1 vote

Chicken Pot Pie Bubble Up Casserole

8 servings

Prep Time 10

Cook Time 35

Total Time 45

This Chicken Pot Pie Bubble Up Casserole is a delicious and easy twist on the classic pot pie. Made with canned biscuit dough, cooked chicken, mixed vegetables, and a creamy sauce, it's topped with cheese and baked until golden and bubbly. Perfect for a comforting family meal.

Equipment

9x13-inch baking dish

Ingredients

▢ 16oz can refrigerated biscuits used Grands 8 count
▢ 10.5oz can cream of chicken herb soup
▢ 2 cups cooked shredded or cubed chicken used rotisserie
▢ 10oz bag frozen peas and carrots
▢ 1 cup sour cream
▢ 1 teaspoon garlic powder
▢ 1 ½ cup shredded cheddar cheese divided

Instructions

Preheat oven to 375°F (190°C), and grease a 9x13 inch baking dish.
Separate biscuits and cut each biscuit into 8 pieces. Place into the bottom of your baking dish.
In a large mixing bowl, combine remaining ingredients and ½ cup of the shredded cheese.
Pour the chicken mixture on top of the biscuits and toss to coat.
Bake in the oven uncovered for 20 minutes.
Add the remaining cheese on top and bake for another 5-10 minutes or until the biscuits are golden brown and cooked through in the center and the cheese has melted.*
Serve immediately or keep on warm until ready to serve, enjoy!

Notes

* If the top of the bubble up is browning too quickly, cover with foil for the remainder of the cooking time.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen in a ziploc bag for up to 3 months.

Nutrition