Creamy chicken, fresh veggies, sharp cheddar, and golden biscuit dough come together in this cozy Bubble Up Chicken Pot Pie Casserole.
Let me tell you, this Bubble Up Chicken Pot Pie Casserole has a special place in my heart—and my stomach. The first time I made it was one of those hectic evenings. You know the kind: running late, kids are hangry, and I’m staring into the fridge like it’s going to magically whip up dinner for me. Spoiler: it didn’t. But what I did find was leftover chicken, a bag of frozen veggies, and an almost-expired can of biscuit dough. (Pro tip: Always check those “best by” dates, folks.)
What came out of the oven that night wasn’t just dinner; it was a moment. The biscuits puffed up like little clouds, the cheesy filling was warm and comforting, and for a second, I felt like I actually had my life together. My kids even said, “This is SO good, Mom!”—a rare compliment in a house where veggies are usually side-eyed.
Now, this casserole is a family favorite. It reminds me of the simple joy in turning chaos into something comforting. And honestly? It’s like a little food hug after a long day.
Why You’ll Love This Bubble Up Chicken Pot Pie Casserole Recipe?
- It’s insanely easy. Like, so easy it almost feels like cheating.
- Comfort food at its best. Creamy chicken, cheesy goodness, and fluffy biscuits—what’s not to love?
- Customizable. Got extra veggies or a different cheese in the fridge? Toss ‘em in and make it your own.
- Perfect for leftovers. This casserole tastes even better the next day.
Ingredient Notes:
Let’s break down the magic ingredients in this casserole:
- Cream of Chicken Soup: The unsung hero of weeknight dinners. It’s creamy, comforting, and does all the heavy lifting in this recipe. (And yes, canned is totally fine—no judgment here.)
- Cooked Chicken: Rotisserie chicken is a lifesaver, but if you’ve got leftover grilled or baked chicken, use that. Honestly, even canned chicken works in a pinch.
- Frozen Vegetables: I love the classic peas, carrots, and corn combo, but if you’ve got fresh veggies hanging out in the fridge, chop ‘em up and toss ‘em in.
- Sour Cream: Adds a tangy richness that keeps the casserole from being too heavy. Pro tip: Don’t skip it.
- Cheddar Cheese: Sharp cheddar gives the dish that extra punch of flavor. If mild cheddar is all you have, it’ll still work—it’s cheese, after all.
- Premade Biscuit Dough: The “bubble up” magic maker. Cutting it into quarters makes sure every bite has a bit of that golden, fluffy goodness.
- Seasoned Salt & Garlic Powder: Tiny additions, big impact. They give the casserole that “can’t quite put my finger on it” flavor.
How To Make Bubble Up Chicken Pot Pie Casserole?
This casserole is so easy, it’s almost unfair. Here’s how you do it:
- Preheat the oven.
First things first—set your oven to 350°F (175°C). While it’s preheating, you can get everything else prepped. - Mix up the filling.
In a big mixing bowl, combine the cream of chicken soup, sour cream, cooked chicken, frozen veggies, cheddar cheese, seasoned salt, and garlic powder. Stir it all together until it’s creamy and everything’s coated. It’ll already smell amazing—try not to eat it straight from the bowl (I may or may not have done this once). - Cut the biscuit dough.
Grab your biscuit dough and cut each piece into quarters. Don’t stress about making them perfect—this recipe is about cozy vibes, not perfection. Toss the biscuit pieces into the filling and fold them in gently. - Prepare the baking dish.
Grease a 9×13-inch baking dish with cooking spray. Trust me, you don’t want to skip this step unless you enjoy scrubbing baked-on cheese. Spread the filling evenly in the dish. - Bake it.
Pop the dish into the oven and bake for 35–40 minutes. Keep an eye on it toward the end—you’re looking for golden-brown biscuits and a bubbly filling. - Let it rest.
Once it’s out of the oven, let it cool for 5–10 minutes. It’s hard to wait, but this step makes it easier to serve (and saves your tongue from a molten cheese burn). - Serve and enjoy.
Dish out big, hearty portions and dig in. Bonus points if you pair it with a fresh salad or some crusty bread.
Storage Options:
Got leftovers? Lucky you! This casserole keeps beautifully. Store it in an airtight container in the fridge for up to 3 days. To reheat, pop it in the oven at 350°F until warmed through, or microwave individual portions if you’re in a rush. Want to freeze it? Go for it—just make sure it’s fully cooled before wrapping it up tight. It’ll keep for up to 2 months.
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Variations and Substitutions:
This recipe is basically a blank canvas for your culinary creativity. Here are a few ideas:
- Switch up the protein: Try turkey, ham, or even shredded pork for a twist.
- Load up on veggies: Mushrooms, green beans, or even zucchini work great.
- Cheese it differently: Monterey Jack, mozzarella, or Gouda could totally change the vibe.
- Spice it up: Add a pinch of cayenne or red pepper flakes for a kick.
What to Serve with Bubble Up Chicken Pot Pie Casserole?
This casserole is hearty enough to stand alone, but pairing it with a side can make it feel like a full feast:
- A crisp green salad with a tangy vinaigrette.
- Garlic bread for soaking up all that creamy goodness.
- Steamed broccoli or asparagus for a pop of color and crunch.
- Apple slices or a light fruit salad to balance the richness.
Frequently Asked Questions:
Can I use fresh veggies instead of frozen?
Of course! Just cook them a bit first to make sure they’re tender by the time the casserole is done.
What if I don’t have biscuit dough?
No problem—puff pastry, pie crust, or even homemade biscuit dough will work.
Can I make this ahead of time?
Absolutely. Assemble the casserole, cover it, and store it in the fridge until you’re ready to bake. Just add a few extra minutes to the cooking time.
So, what do you think? Ready to give this Bubble Up Chicken Pot Pie Casserole a try? I’d love to hear how it turned out—especially if you added your own twist! Drop a comment or shoot me a message; I’m always up for swapping ideas.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Bubble Up Chicken Pot Pie Casserole
Ingredients
- 1 can of cream of chicken soup
- 2 cups of cooked and shredded chicken
- 1 ½ cups of frozen vegetables
- 1 cup of sour cream
- 1 cup of sharp Cheddar cheese
- 12 ounces of premade biscuit dough
- ½ teaspoon of seasoned salt
- 1 teaspoon of garlic powder
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl combine cream of chicken soup, sour cream, cooked chicken, frozen vegetables, seasoned salt, garlic powder and Cheddar cheese. Mix everything together until blended.
- Take the biscuit dough. Cut it into quarters.
- Carefully fold the biscuit pieces into the mixture of chicken and other ingredients.
- Grease a baking pan sized 9x13 with cooking spray to prevent sticking.
- Evenly spread the chicken mixture in the greased pan.
- Place it in the oven. Bake for around 35 to 40 minutes until it turns brown and is fully cooked.
- Once done baking let the casserole rest for about 5 to 10 minutes before serving.
- Serve yourself portions of this Bubble Up Chicken Pot Pie Casserole. Enjoy its comforting flavors!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
