Chicken pot pie is a tasty dish but it can also be time-consuming to make, especially if you’re making your own dough, and not many of us have time to do that very often. If you are in the mood for chicken pot pie but you don’t have much spare time for cooking, you might like to try this alternative version of the classic dish.
All your favorites are in there including chicken, vegetables and cheese, along with garlic.
The pot pie casserole also features canned biscuit dough to make the topping a breeze. The biscuit dough is submerged in the other ingredients but the biscuits bubble up to the surface during cooking and end up on top of the pie.
There is so little prep work involved that it probably won’t take you more than 10 minutes to get the whole thing oven-ready!
Why You’ll Love the Recipe:
This is the quickest chicken pot pie variation there is and it’s quick and easy enough for those busy weeknights. The biscuits make a tasty topping, while the chicken comes out juicy and delicious. If you have some leftover rotisserie chicken, this recipe is a great way to use it up.
How to Serve It:
Enjoy this pot pie hot, perhaps paired with mashed potatoes or fries.
Ingredients:
- Sour cream
- Refrigerated biscuits
- Cream of chicken soup
- Garlic powder
- Shredded cheddar cheese
- Seasoned salt
- Frozen mixed vegetables
- Shredded cooked chicken
How to make Pot Pie Bubble Casserole:
Preheat the oven to 375°F.
Stir the chicken, soup, cheese, sour cream, vegetables, salt, and garlic powder together.
Cut each biscuit into quarters and toss into the chicken mixture.
Spread the mixture into a greased 13×9-inch baking dish.
Bake for 45 minutes or until cooked through.
Serve hot.
Dinner in a hurry doesn’t get much tastier than this rich and creamy chicken pot pie casserole. It takes mere minutes to prepare and the biscuits make a wonderful topping.
Chicken Pot Pie Bubble Casserole
Ingredients
- 1 cup sour cream
- 12 ounces canned refrigerated biscuits
- 1 can cream of chicken soup
- 1 teaspoon garlic powder
- 1 cup shredded cheddar cheese
- ½ teaspoon seasoned salt
- 1½ cups frozen mixed vegetables
- 2 cups shredded cooked chicken
Instructions
- Preheat the oven to 375°F.
- Stir the chicken, soup, cheese, sour cream, vegetables, salt, and garlic powder together. Cut each biscuit into quarters and toss into the chicken mixture.
- Spread the mixture into a greased 13×9-inch baking dish.
- Bake for 45 minutes or until cooked through.
- Serve hot.
Can You Make It Ahead?
Yes, you can make it in advance and then bake it later, but since it only takes 10 minutes to prepare you might as well do it just before baking.
Storage Instructions:
Keep leftovers in an airtight container in the refrigerator and eat within 3 days.
Variations and Substitutions:
You can change the seasonings in this chicken pot pie casserole, using your favorites, swap the chicken for turkey, or use fresh vegetables instead of frozen ones.
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