Chicken Pot Pie Bubble Up Casserole (Easy 5-Ingredient Dinner!)
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Chicken pot pie is one of the most beloved comfort foods in America — creamy chicken and vegetable filling in a buttery, flaky crust. The only problem is that traditional chicken pot pie takes an hour or more. Enter the Chicken Pot Pie Bubble Up Casserole — the genius shortcut that gives you all the same incredible flavors in about thirty-five minutes using refrigerated biscuit dough. The biscuit pieces bubble up golden and crispy through the creamy filling as they bake, creating that impossibly satisfying pot pie experience without any of the effort. My kids have declared it their favorite dinner.
Why You’ll Love This Recipe
- All the flavors of chicken pot pie with a fraction of the effort
- Uses refrigerated biscuits — no rolling, no pie crust, no fuss
- Ready in 35 to 40 minutes from start to finish
- The biscuits bubble up and get golden-crispy on top — incredibly satisfying texture
- Only 5 main ingredients — chicken, cream of chicken soup, veggies, biscuits, and broth
- Perfect for leftover or rotisserie chicken
What is a Bubble Up Casserole?
The “bubble up” technique is a brilliant casserole innovation — cut-up pieces of refrigerated biscuit dough go directly on top of a casserole filling and bake together. As the casserole heats up, the filling bubbles around and through the biscuit pieces, and the biscuits puff up and turn golden-brown on top. The result looks impressive and tastes like you spent hours making it, but the actual hands-on time is about ten minutes.
Ingredients You’ll Need
- 2 to 2½ cups cooked chicken, diced — rotisserie chicken is the best shortcut and adds great flavor
- 1 can (10.5 oz) condensed cream of chicken soup — undiluted, straight from the can
- ½ cup sour cream + ½ cup chicken broth — makes the filling creamy and pourable
- 1½ cups frozen mixed vegetables — peas, carrots, and corn, do NOT thaw
- 1 tsp garlic powder, ½ tsp onion powder, ½ tsp dried thyme, ¼ tsp black pepper
- 1 can (16.3 oz) refrigerated Grands biscuits — must be the large can, not the small 7.5 oz
How to Make Chicken Pot Pie Bubble Up Casserole
Step 1: Mix the creamy chicken filling
Preheat oven to 375°F. Grease a 9×13 baking dish. Combine chicken, cream of chicken soup, sour cream, broth, frozen vegetables, and seasonings. Stir until evenly combined. Taste and adjust seasoning — the filling should be well-seasoned since the biscuits add no flavor. Pour into the prepared baking dish.
Step 2: Add the biscuit pieces
Cut each refrigerated biscuit into 4 pieces. Place evenly across the top of the chicken filling, leaving slight gaps between pieces — the filling needs those gaps to bubble up through. Do not press them down.
Step 3: Bake until golden and bubbling
Bake uncovered at 375°F for 25 to 30 minutes until biscuit tops are deeply golden-brown and filling is hot and bubbling actively at the edges. Check at 25 minutes. Rest 5 minutes before serving.
Tips for the Best Bubble Up Casserole
- Use rotisserie chicken — already seasoned, saves time, significantly better flavor
- Do not thaw frozen vegetables — straight from frozen gives best texture
- Use the large Grands can (16.3 oz) — the small 7.5 oz cans are not enough coverage
- Leave gaps between biscuit pieces — allows filling to bubble up visibly
- Season the filling generously before adding biscuits — taste and adjust
- Check at 25 minutes — biscuits can go from golden to over-brown quickly
Variations
- Add cheese — ½ cup shredded cheddar over filling before the biscuits for extra richness
- Add bacon — crispy crumbled bacon in the filling adds incredible smoky depth
- Use cream of mushroom soup — slightly earthier, more savory flavor
- Use crescent roll dough instead of biscuits — flakier, more delicate topping
- Use turkey instead of chicken — perfect Thanksgiving leftover dinner
- Make from scratch filling — homemade cream sauce for a significantly richer result
How to Serve
Scoop generously into deep bowls making sure everyone gets golden biscuit pieces and creamy filling. This is a complete meal — protein, vegetables, and starch all in one dish. A simple green salad or coleslaw on the side is all you need.
The Perfect Bite
Each perfect spoonful should have some golden biscuit on top, the rich creamy filling, and visible vegetables. The biscuit is soft and pillowy from the steam underneath but golden and slightly crispy on top — exactly like a pot pie crust should be.
How to Store and Reheat
Refrigerator: Store covered up to 3 days. Biscuits soften but flavor is still excellent. Reheat in oven at 350°F covered for 15 to 20 minutes — much better texture than microwave. Freeze the filling without biscuits up to 3 months. Add fresh biscuits and bake when ready. Make ahead: prepare filling up to 2 days ahead, refrigerate, add fresh biscuits and bake.
Frequently Asked Questions
Can I use canned chicken?
Yes — two cans (about 12.5 oz each) of drained canned chicken work in a pinch. Rotisserie chicken gives significantly better flavor but canned works fine for a quick weeknight meal.
Why are my biscuits still doughy in the center?
The casserole was underbaked. Bake the full 30 minutes and make sure biscuits look deeply golden on top. If golden but still doughy inside, cover loosely with foil and bake another 5 minutes.
Can I use crescent rolls?
Yes — unroll the sheets (do not separate into triangles) and cut into roughly 1-inch squares. Place over the filling the same way as biscuit pieces.
More Easy Casserole Recipes You’ll Love
- Tater Tot Casserole — the classic American casserole with crispy tater tots
- KFC Famous Bowl Casserole — another family-favorite dump-and-bake casserole
- Crock Pot Cowboy Casserole — ultimate slow cooker dump-and-go dinner
- Cheesy Chicken Stuffed Croissants — easy 30-minute chicken dinner
Chicken Pot Pie Bubble Up Casserole
Ingredients
- 2 to 2½ cups cooked chicken diced or shredded — rotisserie recommended
- 1 can (10.5 oz) condensed cream of chicken soup undiluted
- ½ cup sour cream
- ½ cup chicken broth
- 1½ cups frozen mixed vegetables peas, carrots, corn — do NOT thaw
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried thyme
- ¼ tsp black pepper
- 1 can (16.3 oz) refrigerated Grands biscuits the large can — not the small 7.5 oz
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13 baking dish. In a large bowl, combine chicken, cream of chicken soup (undiluted), sour cream, chicken broth, frozen vegetables, garlic powder, onion powder, thyme, and pepper. Stir until evenly combined. Taste and adjust seasoning.
- Pour chicken filling into the prepared baking dish and spread into an even layer.
- Cut each refrigerated biscuit into 4 even pieces using scissors or a knife. Place biscuit pieces evenly across the top of the chicken filling, distributing across the entire surface. Leave slight gaps between pieces.
- Bake uncovered at 375°F for 25 to 30 minutes until biscuit tops are deeply golden-brown and filling is hot and bubbling at the edges. Check at 25 minutes.
- Rest 5 minutes before serving. Scoop generously into bowls making sure everyone gets golden biscuit pieces and creamy filling. Serve immediately.
Notes
Do not thaw frozen vegetables — add straight from frozen.
Use Grands biscuits (16.3 oz) — the small cans are not enough.
Leave gaps between biscuit pieces — allows filling to bubble up visibly.
Add cheese: sprinkle ½ cup shredded cheddar over filling before biscuits.
Make ahead: prepare filling up to 2 days ahead, refrigerate. Add fresh biscuits and bake.
Freeze filling (no biscuits) up to 3 months.
Did you make this recipe? Leave a star rating below and tell me how it turned out — I love hearing from you!
Sarah Mitchell is the home cook and recipe developer behind Kitchen Love Story, a food blog dedicated to easy, comforting recipes that real families actually love. After years of searching for simple weeknight dinner ideas that didn’t require a culinary degree or a grocery list a mile long, Sarah decided to start creating and sharing her own. Her recipes focus on accessible ingredients, straightforward techniques, and big, satisfying flavors — the kind of food that brings people together. When she’s not testing recipes in her kitchen, Sarah enjoys meal prepping on Sundays, exploring farmers markets, and convincing her family to try at least one new dish a week. She lives with her family and a very enthusiastic golden retriever who considers himself the official taste tester.
