If you love the creamy flavors of chicken pot pie, the tasty vegetables, creamy sauce and moist, juicy chicken, you’re going to love this novel take on the classic dish. It’s a budget-friendly recipe which is easy to make and has plenty of flavor in every mouthful. It’s topped with biscuits instead of a classic pie crust.
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It’s a one-pot meal which is ideal for those busy weeknights, and leftovers heat up well too.
You’ll find that kids love this colorful dish as do the grownups at the dinner table. In fact, who doesn’t love chicken pot pie? And that includes chicken pot pie variations like this one. The biscuit pieces in the pot pie bubble up to the top during cooking. They expand and rise and form the topping of the pot pie.
You can use leftover chicken or rotisserie chicken to make it but it’s best to use fresh vegetables for the best result, as canned ones can get soggy.
Why You’ll Love the Recipe
Chicken pot pie is always good and this version has all the classic pot pie ingredients but has a biscuit topping instead of a pastry lid. It’s every bit as delicious though.
How to Serve It
This is a meal in one but you can always add something on the side if you want, maybe some garlic bread or a simple salad.
- Cream of chicken soup
- Shredded cheddar
- Peas and carrots
- Sour cream
- Garlic powder
- Seasoned salt
- Biscuit dough
How to make Bubble Up Chicken Pot Pie Casserole:
Preheat the oven to 350°F.
Combine the chicken with the soup, sour cream, vegetables, garlic, cheddar, and seasoning salt.
Cut each biscuit into 4 even pieces.
Stir these pieces into the soup mixture.
Grease a 13×9-inch baking dish.
Spoon the chicken mixture in there.
Bake for about 35 minutes or until done.
Rest for 10 minutes, then serve warm.
You’re going to love this unusual biscuit-topped chicken pot pie recipe. Rich, tasty, creamy, and delicious, this makes a wonderful dinner and it’s surprisingly simple to make.
Bubble Up Chicken Pot Pie Casserole
- 2 cups shredded cooked chicken
- 1 can cream of chicken soup
- 1 cup shredded cheddar
- 1½ cups frozen or fresh peas and carrots
- 1 cup sour cream
- 1 teaspoon garlic powder
- ½ teaspoon seasoned salt
- 12 ounces biscuit dough
- Preheat the oven to 350°F.
- Combine the chicken with the soup, sour cream, vegetables, garlic, cheddar, and seasoning salt.
- Cut each biscuit into 4 even pieces.
- Stir these pieces into the soup mixture.
- Grease a 13×9-inch baking dish.
- Spoon the chicken mixture in there.
- Bake for about 35 minutes or until done.
- Rest for 10 minutes, then serve warm.
Can You Make It Ahead?
You can prepare it ahead and bake it later.
Leftovers will keep for up to 4 days in a covered container in the fridge.
Variations and Substitutions
Use any vegetables you want in this or sub leftover shredded turkey for the chicken. For a vegetarian alternative, try tofu, chickpeas or even quinoa.