Chicken Pot Pie Bubble Up Biscuit Casserole Recipe

This creamy, golden Chicken Pot Pie Bubble Up Biscuit Casserole is made with shredded chicken, refrigerated biscuits, and mixed vegetables, ready in just 45 minutes. The buttery biscuit pieces puff up in the oven while absorbing the rich, savory sauce, creating a dumpling-like texture. I love how this recipe turns simple pantry staples into a comforting meal that tastes like it took hours to prepare.

What I Learned Making This

The first time I made this dish, I made the mistake of leaving the biscuit pieces too large, and they ended up gummy in the center while the top burned. I learned that cutting each biscuit into quarters—or even eighths if they are jumbo sized—ensures they cook through evenly and puff up into perfect golden bites.

Another tip I discovered is to mix the cheese directly into the sauce rather than just sprinkling it on top. This creates a cohesive, gooey binding that clings to every piece of chicken and vegetable, making the filling much richer and preventing the sauce from becoming too runny.

Chicken Pot Pie Bubble Up Biscuit Casserole Ingredients

• 1 can (16.3 oz) jumbo refrigerated biscuits (8 count)
• 2 cups cooked chicken, shredded or cubed
• 1 can (10.5 oz) cream of chicken soup
• 1 cup sour cream
• 1 1/2 cups frozen mixed vegetables (peas, carrots, corn), thawed
• 1 1/2 cups shredded cheddar cheese, divided
• 1 tsp garlic powder
• 1/2 tsp dried thyme
• 1/2 tsp black pepper

How To Make Chicken Pot Pie Bubble Up Biscuit Casserole

1. Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with nonstick spray or butter.
2. Prepare Biscuits: Open the can of biscuits and cut each round into 4 equal pieces using kitchen shears or a sharp knife.
3. Mix Filling: In a large bowl, combine the cooked chicken, cream of chicken soup, sour cream, thawed vegetables, garlic powder, thyme, pepper, and 1 cup of the shredded cheese.
4. Combine Ingredients: Add the quartered biscuit pieces to the chicken mixture and stir gently until every piece of dough is coated in the sauce.
5. Bake Casserole: Spread the mixture evenly into the prepared baking dish, top with the remaining 1/2 cup of cheese, and bake for 35 to 45 minutes until the biscuits are deep golden brown and the sauce is bubbling.

Recipe Tips

• Check the Center: Biscuits in the middle of the casserole take the longest to cook, so test one with a fork to ensure it isn’t doughy before removing the dish from the oven.
• Prevent Burning: If the tops of the biscuits are browning too quickly but the center is still undercooked, loosely tent the dish with aluminum foil for the last 10-15 minutes of baking.
• Thaw Veggies: Make sure your frozen vegetables are thawed and drained of excess water to keep the sauce thick and creamy.

What To Serve With Chicken Pot Pie Bubble Up

Since this casserole is rich and filling, I like to serve it with a crisp green salad tossed in a vinaigrette to cut through the heavy creaminess. Roasted green beans or steamed broccoli also make excellent sides that add color and freshness to the plate.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 60-90 seconds, or warm the entire dish in a 350°F oven until heated through.

FAQs

Can I use raw chicken for this recipe?
No, the chicken must be fully cooked before mixing it into the casserole. You can use rotisserie chicken, leftover baked chicken, or quickly poach a couple of breasts beforehand.

Can I freeze this casserole?
It is best to freeze the filling without the biscuits, then add fresh biscuit dough just before baking. If you freeze the baked casserole, the biscuits may become slightly soggy upon reheating.

Can I use a different soup?
Yes, cream of mushroom or cream of celery soup works well if you prefer those flavors. You can also make a homemade white sauce if you want to avoid canned soup entirely.

Nutrition

• Calories: 450 kcal
• Total Fat: 22g
• Saturated Fat: 10g
• Cholesterol: 65mg
• Sodium: 980mg
• Total Carbohydrate: 38g
• Protein: 24g

Try More Recipes:

• Mexican Chicken and Rice Casserole Recipe
• Mexican Chicken Dorito Casserole Recipe
• Southwest Chicken Casserole Recipe

Chicken Pot Pie Bubble Up Biscuit Casserole

Recipe by Emily Mitchell

Servings

6

servings

Prep time

10

minutes

Cooking time

35

minutes

Total time

45

minutes

Golden, flaky Chicken Pot Pie Bubble Up Biscuit Casserole combines tender shredded chicken and mixed vegetables in a creamy sauce, ready in 45 minutes. Refrigerated biscuits transform into dumpling-style bites that soak up the savory flavors. This easy one-pan meal is perfect for busy weeknights.

Ingredients

• 1 can (16.3 oz) jumbo refrigerated biscuits (8 count)

• 2 cups cooked chicken, shredded or cubed

• 1 can (10.5 oz) cream of chicken soup

• 1 cup sour cream

• 1 1/2 cups frozen mixed vegetables (peas, carrots, corn), thawed

• 1 1/2 cups shredded cheddar cheese, divided

• 1 tsp garlic powder

• 1/2 tsp dried thyme

• 1/2 tsp black pepper

Directions

• Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with nonstick spray or butter.
• Open the can of biscuits and cut each round into 4 equal pieces using kitchen shears or a sharp knife.
• In a large bowl, combine the cooked chicken, cream of chicken soup, sour cream, thawed vegetables, garlic powder, thyme, pepper, and 1 cup of the shredded cheese.
• Add the quartered biscuit pieces to the chicken mixture and stir gently until every piece of dough is coated in the sauce.
• Spread the mixture evenly into the prepared baking dish, top with the remaining 1/2 cup of cheese, and bake for 35 to 45 minutes until the biscuits are deep golden brown and the sauce is bubbling.