Chicken Pot Pie Bubble Up Casserole
All the comfort of chicken pot pie with a genius shortcut — creamy chicken and vegetable filling topped with refrigerated biscuit pieces that bubble up golden and crispy in the oven. Just 5 ingredients and 40 minutes!
Servings 8 servings
Calories 380kcal
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
Use rotisserie chicken — already seasoned, saves time, much better flavor.
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.
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.