Chicken Pot Pie Bubble Up Casserole
Have you heard of bubble up casseroles? You know, the one that involves cutting up refrigerator biscuits and layering them with toppings in a pan? Trust me. It will be one of your new favorites.Please meet my Chicken Pot Pie Bubble Up Casserole recipe.
If you think about it, the bubble up bake method is really perfect for any kind of pie. The thing that makes homemade pie so challenging is the crust, and the bubble up technique gives you an easy way around that problem. The little refrigerator biscuits bake up into a golden, flaky “crust” amid all the toppings, and you never have to touch a rolling pin.
All you make yourself is the filling, and that part’s easy too. All you need is shredded chicken, mixed veggies, canned cream of mushroom soup, shredded cheddar cheese, and a touch of seasoning. Just mix it all together, spread it over the biscuits, and bake.
Chicken Pot Pie Bubble Up Casserole
- Preheat your oven to 350. Spray a 9×13 pan with cooking spray.
- Cut your biscuits into ⅛ pieces.
- Combine the biscuits, chicken, mixed veggies, cream of mushroom soup, sour cream, thyme, salt and pepper and 1 cup of cheddar cheese in a bowl.
- Spread the mixture into your pan and top with the remaining cup of cheese.
- Bake for 30-35 minutes till your biscuits have popped up and the cheese is bubbly.
Why is it called a bubble up bake?
- Because the biscuits puff up, or “bubble up,” right through the toppings.
Can I use something else besides rotisserie chicken?
- Oh, sure. If you already have cooked chicken on hand, you can simply shred it with two forks to get two cups of meat for the filling.
- You can also whip up shredded chicken easily in the Crockpot or the Instant Pot. I only used a rotisserie chicken because I didn’t have any leftovers, and I didn’t want to take the extra time to cook the chicken separately. Here is my Crockpot Chicken Recipe and my Instant Pot Chicken Recipe
Is there any way to make this recipe vegetarian?
- Yes! You can use the same trick I did with my original Homemade Chicken Pot Pie and sub in some vegetarian chicken strips, like Gardein. There’s also a product called Deliciou that comes pre-shredded.
Here’s more casseroles to try!
Don’t forget to pack up your leftovers for lunch!
Lunchbox is Easy Lunchboxes
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Chicken Pot Pie Bubble Up Casserole
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Ingredients
- 16.3 oz can refrigerated biscuits
- 2 cups of shredded chicken I used a rotisserie chicken
- 1 1/2 cup of mixed veggies
- 1 can of cream of mushroom soup
- 1 cup of sour cream
- 1 tsp of dried thyme
- Salt and pepper to taste
- 2 cups of cheddar cheese divided
Instructions
- Preheat your oven to 350. Spray a 9x13 pan with cooking spray.
- Cut your biscuits into ⅛ pieces.
- Combine the biscuits, chicken, mixed veggies, cream of mushroom soup, sour cream, thyme, salt and pepper and 1 cup of cheddar cheese in a bowl.
- Spread the mixture into your pan and top with the remaining cup of cheese.
- Bake for 30-35 minutes till your biscuits have popped up and the cheese is bubbly.
Video
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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This looks absolutely great – one thing I would do – make my own biscuits- as I’m not a fan of the can stuff- love pot pies and being able to just make the amount I want is great – looking forward to trying this out…
Veggies? canned?, frozen, fresh? Which works best
This looks yummy. Do you think this would work divided in half, and freeze one unbaked?
I haven’t tried that before Patti, but if you do, can you let us know how it works out?
I didn’t see if you answered my question about which veggies work best, canned, frozen, fresh, and maybe what kind of veggies? Thanks.
Sorry if I missed that one. I usually use the frozen mix and like that the best. But canned also works out fine if that is all you have.
Thank you!
This recipe is great! It’s foolproof & easy to make. I’ve struggled with making pot pie for years, but this is now my go to! Eventually I’m going to try it with homemade biscuits, but for now the canned work perfectly.