This easy Chicken Pot Pie Bubble Up Casserole is a quick, comforting family meal that captures all the flavors of a classic pot pie in an effortless casserole form. Made with store-bought refrigerated biscuits, cooked chicken, frozen vegetables, and a creamy sauce, it comes together in about 10 minutes of prep and bakes into a golden, bubbly dinner the whole family will enjoy.
Why Try This Recipe
- Saves Time — With just a handful of simple ingredients and minimal prep, this casserole is ideal for busy weeknights.
- Feeds a Crowd — This recipe makes about 6–8 servings, so it’s great for families or casual gatherings.
- Kid-Approved Comfort Food — Creamy, cheesy, and familiar, it delivers the comforting flavors children and adults both love.
What Is a Bubble Up Casserole?
A bubble up casserole layers small pieces of canned biscuit dough with cooked protein, vegetables, and a creamy sauce, then bakes until the biscuits “bubble up” through the filling. The result is a hearty, golden-brown casserole with tender pockets of biscuit throughout.
Ingredients Needed
Below are the main ingredients used in this casserole. Exact quantities and full instructions are provided in the recipe card further down.
Full ingredient list with quantities and the step-by-step method is located in the recipe card below.
- Biscuits: Refrigerated canned homestyle biscuits (they puff up nicely). Flaky or buttermilk biscuit varieties can be used but will change texture slightly.
- Chicken: Cooked shredded or cubed chicken — rotisserie chicken works perfectly, and leftovers are a great option.
- Creamy Soup: A canned cream soup (like cream of chicken with herbs) forms the base of the sauce. Cream of celery or mushroom are also good alternatives.
- Sour Cream: Adds richness and a slight tang. Plain or Greek yogurt can be substituted if preferred.
- Vegetables: Frozen mixed vegetables (peas and carrots are used here) hold up well in the bake. Avoid canned vegetables, which can become overly soft.
- Cheese: Shredded cheese is mixed into the filling and sprinkled on top. Cheddar, Monterey Jack, or mozzarella all work well.
How To Make Chicken Pot Pie Bubble Up Casserole
Recipe Success Tips
- Even Biscuit Pieces: Cut biscuits into roughly equal pieces and spread them evenly so they bake uniformly and bubble through the filling.
- Cover If Browning Too Fast: If the top becomes too dark before the biscuits are fully cooked, tent foil over the casserole to prevent burning while the interior finishes baking.
- Test for Doneness: Check the center biscuit pieces to make sure they’re fully cooked; a toothpick inserted into the middle should come out clean.
- Let It Rest: Allow the casserole to rest 5–10 minutes after baking so it sets and is easier to serve.
Storing and Reheating
- Cool Completely: Let the casserole cool to room temperature before storing to avoid condensation and sogginess.
- Refrigerate Promptly: Store leftovers in an airtight container within two hours; refrigerate for 3–4 days.
- Freeze for Longer: Freeze in portions or as a whole in airtight containers or tightly wrapped in plastic and foil for 2–3 months.
- Label and Date: Mark containers with the storage date so you can track freshness.
- Reheat in Oven: To reheat, cover with foil and warm in a 350°F (180°C) oven until heated through (about 20–30 minutes). Thaw frozen portions in the fridge overnight for best results.
- Microwave Option: For a quicker reheating method, microwave individual portions in 1-minute intervals, stirring between intervals for even heating.
- Do Not Refreeze: Avoid refreezing once thawed to preserve texture and flavor.
This Chicken Pot Pie Bubble Up Casserole is a simple, satisfying dish perfect for busy nights. It’s easy to adapt with different vegetables, soups, or cheeses depending on what you have on hand. Try it as written or customize to your family’s tastes — and enjoy!
Chicken Pot Pie Bubble Up Casserole
Equipment
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9×13-inch baking dish
Ingredients
- 16oz can refrigerated biscuits (8-count)
- 10.5oz can cream of chicken herb soup
- 2 cups cooked shredded or cubed chicken
- 10oz bag frozen peas and carrots
- 1 cup sour cream
- 1 teaspoon garlic powder
- 1 ½ cup shredded cheddar cheese (divided)
Instructions
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Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
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Separate biscuits and cut each biscuit into 8 pieces. Spread the pieces evenly across the bottom of the prepared baking dish.
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In a large bowl, combine the cream soup, cooked chicken, frozen vegetables, sour cream, garlic powder, and ½ cup of shredded cheese.
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Pour the chicken mixture over the biscuit pieces and gently toss to coat.
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Bake uncovered for 20 minutes.
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Sprinkle the remaining cheese on top and bake an additional 5–10 minutes, until the biscuits are golden and cooked through and the cheese is melted.
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Let the casserole rest a few minutes, then serve warm.
Notes
- If the top is browning before the center is done, cover loosely with foil for the remaining baking time.
- Store leftovers in an airtight container in the refrigerator for 3–4 days, or freeze portions for up to 3 months.
Nutrition
Nutrition information is approximate and provided for convenience.