Chicken Pot Pie Bubble Up Casserole Recipe

spoon scooping chicken casserole out of a dish

Chicken Pot Pie Bubble Up Casserole Recipe

Chicken Pot Pie Bubble Up has all the creamy comfort of classic pot pie with a golden biscuit topping. An easy casserole made with pantry staples, ready in 45 minutes.

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Course: Main Dishes

Cuisine: American

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings:

Author: Jennifer Stewart

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.

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