Chicken Pot Pie Bubble Up Casserole Recipe
This Chicken Pot Pie Bubble Up Casserole is a comforting, hearty, and easy-to-make dish. Packed with tender chicken, vegetables, and a creamy sauce, topped with flaky biscuit dough, this casserole is a family favorite that combines the flavors of chicken pot pie with the ease of a bubble-up casserole!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6-8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
- 2 cups cooked chicken, shredded or cubed
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup sour cream
- 1 cup frozen mixed vegetables (peas, carrots, corn, etc.)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 can (16 oz) refrigerated biscuit dough, cut into quarters
- 1 1/2 cups shredded cheddar cheese
- 1 tablespoon butter (for greasing the baking dish)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter and set aside.
- In a large bowl, combine the cooked chicken, cream of chicken soup, sour cream, frozen mixed vegetables, garlic powder, onion powder, thyme, salt, and pepper. Stir until well mixed.
- Add the biscuit dough pieces (quartered) into the mixture, folding gently to combine.
- Transfer the mixture into the prepared baking dish and spread evenly.
- Sprinkle the shredded cheddar cheese over the top of the casserole.
- Bake in the preheated oven for 30-35 minutes, or until the biscuits are golden brown and the casserole is bubbly and hot.
- Let it cool for a few minutes before serving.
Notes
- You can use rotisserie chicken for a quicker version of this dish.
- If you prefer a lighter version, you can swap the sour cream with Greek yogurt.
- Feel free to use your favorite vegetables or a different combination (such as green beans or peas) depending on your preference.
- For extra flavor, sprinkle fresh herbs like parsley or thyme on top just before serving.
