Chicken Bubble Up Casserole
Chicken Pot Pie Bubble Up is the ultimate comfort food casserole, with all the yummy flavors of classic pot pie, but much easier. Fluffy biscuits in a creamy chicken and vegetable filling baked until golden and bubbly. It uses pantry staples and leftover chicken, and it makes its own sauce as it bakes. Perfect for busy weeknights, it comes together in 45 minutes and serves 8.
This is what happens when classic chicken pot pie meets easy weeknight casserole. All the creamy, cozy flavor of pot pie, loaded with chicken, veggies, and cheese.
But, instead of a a fussy pie crust, fluffy biscuits top the filling that bubbles up as it bakes. Plus, bubble up is just fun to say.
The magic here is that it makes its own creamy sauce right in the oven, so there is no messing with a roux. It’s made with pantry staples and is a genius way to use up leftover chicken and vegetables hanging out in the fridge.
But it is really that flaky biscuit topping that gets me every time. If you love this, check out my cast iron skillet pot pie and these mini pot pie cups.
More Casseroles With Biscuits
- French Onion Chicken Casserole – buttery onions, cheese, and biscuits
- Biscuits and Gravy Casserole – Hearty, creamy, breakfast style bake
- Sloppy Joe Cups – cheesy sloppy joe filling in biscuit cups
- John Wayne Casserole – bold Tex Mex layers with biscuit topping
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
Chicken – Cooked and diced chicken breast works great, or grab a rotisserie chicken from the store for easy prep. Leftover turkey or ham are yummy swaps too, especially after the holidays.
Condensed Soup – Cream of chicken is my go to, but cream of mushroom, celery, or even broccoli cheese all work too.
Sour Cream – Adds a little creaminess to the sauce. Plain Greek yogurt or cream cheese both work as substitutes.
Biscuits – Refrigerated biscuits, a 10 count, work best. Flaky layers, homestyle, or buttermilk are delicious. Cut them into quarters so they cook through evenly.
Vegetables – Frozen mixed veggies are easiest and hold up best. If using canned, rinse and drain well. Blanch fresh veggies first so they cook in time.
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How To Make Chicken Bubble Up Casserole
- Preheat the oven to 350°F and spray a 9×13 baking dish with nonstick spray. In a large bowl, combine the chicken, condensed soup, sour cream, garlic powder, and onion powder. Stir to combine.
- Fold in the mixed vegetables and shredded cheddar cheese.
- Cut the biscuits into quarters and gently fold the pieces into the chicken mixture. For more of a crust look, fold in half and scatter the rest on top.
- Spread into the prepared pan and bake 35 to 45 minutes, until bubbly and the biscuits are golden brown. Let it cool 2 to 3 minutes to set up, then serve warm.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
Refrigerator: Store in an airtight container for 3 to 4 days or wrap tightly with plastic wrap if leaving in the baking dish.
Oven: Reheat at 350°F for 15 to 20 minutes, covered with foil to keep the top from over browning.
Microwave: Heat a portion for 1 to 2 minutes. Faster, but you lose some of that crispy texture on the biscuits.
My Favorite Method: Microwave a single portion for 1 minute, then crisp it in the air fryer at 350°F for 3 to 4 minutes.
Freezer: Freeze before baking (without the biscuits) or after baking, well wrapped. Thaw overnight in the fridge before baking or reheating. The biscuits may lose a little fluffiness after freezing.
Variations
Different Protein: Swap the chicken for turkey or ham. A great way to use up holiday leftovers.
Different Soup: Try cream of mushroom, celery, potato, or a broccoli cheese soup for extra flavor.
Different Topping: Use crescent rolls for a lighter, flakier top, or pie crust for a more traditional pot pie feel.
Cheese Swap: Try American, mozzarella, or Pepper Jack in place of the cheddar.
Different Seasoning: Mix in my Homemade Poultry Seasoning or Homemade Italian Seasoning for even more flavor.
Why Is It Called a Bubble Up?
The name comes from the refrigerated biscuit dough. As the biscuit pieces bake, they puff and expand, bubbling up through the creamy filling to create that golden, bubbly top.
It’s a fun, easy casserole style that turns simple biscuit dough into a built in crust with almost no effort.
Frequently Asked Questions
Yes! Prepare your biscuits as usual, then cut and fold them in just like the refrigerated ones.
You can prep the filling the night before and refrigerate, but leave the biscuits out until you are ready to bake. They rise much better when added fresh.
Yes. Freeze it before baking without the biscuits, or freeze it fully baked. Thaw overnight in the fridge, then bake or reheat. The biscuit texture may soften slightly.
Frozen mixed vegetables are easiest and hold their texture. Carrots, peas, green beans, corn, or diced potatoes all work great.
I have only tested it with cooked chicken, so I recommend using cooked, canned, or rotisserie. Cooked chicken also keeps this a fast weeknight meal.
They need to bake until fully golden and the casserole is bubbling. If the top browns before the biscuits cook through, tent with foil and give it a few more minutes. You can also try cutting the biscuits into 6 pieces instead of 4.
Recipe Tips & Tricks
- Fold half the biscuit pieces into the mix and scatter the rest on top for more of a crust.
- Cut biscuits into even pieces so they bake through at the same rate.
- Rinse and drain canned vegetables well, or blanch fresh ones, so the casserole isn’t watery.
- Use cooked or rotisserie chicken to keep this a quick weeknight meal.
- Let it rest a couple minutes after baking so it sets up before serving.
This Chicken Bubble Up Casserole recipe is creamy, cozy, and topped with golden biscuits the whole family will fight over. Make it for your next weeknight dinner and watch everyone go back for seconds!
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Chicken Pot Pie Bubble Up Casserole Recipe
Ingredients
- 2 ½ cups cooked chicken diced or shredded
- 10.5 ounces cream of chicken soup
- 8 ounces sour cream
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 2 cups frozen mixed vegetables
- 2 cups shredded cheddar cheese
- 12 ounces refrigerated biscuits canned, 10 count
Instructions
- Preheat oven to 350F. Prepare a 9×13 baking dish with nonstick spray.
- In a large mixing bowl, combine the chicken, soup, sour cream, garlic and onion powder.
- Stir to combine.
- Fold in the mixed vegetables and cheddar cheese.
- Cut the biscuits into quarters.
- Fold the pieces into the chicken mixture gently.
- Spread into the prepared 9×13 pan.
- Bake for 35-45 minutes or until bubbly and the biscuits are golden brown.
- Remove and let cool for 2-3 minutes to set up. Serve warm.
Notes
- Fold half the biscuit pieces into the mix and scatter the rest on top for more of a crust.
- Cut biscuits into even pieces so they bake through at the same rate.
- Rinse and drain canned vegetables well, or blanch fresh ones, so the casserole isn’t watery.
- Use cooked or rotisserie chicken to keep this a quick weeknight meal.
- Let it rest a couple minutes after baking so it sets up before serving.
Nutrition
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