I found this recipe during one of those weeks where I’d been cooking the same five dinners on repeat. My family loves chicken pot pie but I was so over dealing with pie crust. Then somebody mentioned bubble up casseroles to me and I had to try it.
A bubble up casserole is exactly what it sounds like. You chop refrigerated biscuits into pieces and mix them into a filling. While the whole thing bakes, those biscuit chunks rise up through the mixture and puff into a soft, golden topping. No rolling pin required.
This biscuit chicken pot pie tastes like the real deal. Creamy sauce, savory chicken, sweet little peas and carrots, and melted cheddar all over it. The biscuit pieces soak up some of that sauce on the bottom and stay fluffy on top. It’s honestly one of the best things I’ve pulled out my oven.
My neighbor gave me the idea years ago when she brought one over after my son was born. She was so happy to share it, said everyone always asks her for the recipe. I’ve been making my own version of it ever since.
Now it’s one of those meals I can throw together on autopilot. A true comfort food dinner that takes barely any effort. The kids fight over the cheesy biscuit pieces on top, which tells me everything I need to know about this easy chicken dinner.
Why You’ll Love This Recipe
Once you make this biscuit casserole, you’ll wonder why you ever bothered with traditional pie crust.
- Done in under 45 minutes: Most of that is oven time. You’re only actively working for about ten minutes before it goes in to bake.
- Uses stuff you probably already have: Canned soup, frozen veggies, cheese, Pillsbury biscuits, and cooked chicken. That’s your whole ingredient list for this comfort food dinner.
- A full meal in one dish: Protein, vegetables, carbs. It’s all in there. You don’t have to cook anything else unless you want to.
- Picky eater approved: Something about the cheesy biscuit pieces mixed with creamy chicken wins over even the toughest critics at the dinner table.
- Freezes beautifully: Make it on Sunday, freeze half, and you’ve got another easy chicken dinner ready to go later in the month.
Ingredient Notes and Substitutions
This chicken pot pie recipe is pretty forgiving, so use what you have and don’t worry too much about it.
- Cooked chicken: I grab a rotisserie chicken from the deli and shred up about half. Any cooked chicken works though. Leftover grilled chicken, baked breasts, even turkey if that’s what you have.
- Cream of chicken soup: Just one can. I go with low sodium because the cheese and seasoned salt add plenty of flavor on their own. Cream of celery or cream of mushroom are good swaps if you want a slightly different taste.
- Sour cream: This gives the filling that thick, rich texture. Not a sour cream person? Try plain Greek yogurt. You could even use mayo thinned out with a bit of milk.
- Frozen peas and carrots: Or any frozen veggie mix you like. Corn, green beans, whatever is in your freezer. They go in frozen, no prep needed.
- Sharp cheddar: Gives it a nice tangy punch. Monterey Jack or Colby Jack are mellower options that still melt great.
- Pillsbury biscuits: Two smaller cans, 10 biscuits total. Stay away from the Grands. The regular sized ones rise better and cook more evenly in this bubble up casserole.
Tips for Success
After making this chicken pot pie probably a hundred times, here’s what I know.
- Start with rotisserie chicken: It saves so much time. I shred half a bird and it’s the perfect amount. Keep one in the freezer and you can make this biscuit casserole any night.
- Any cooked protein works: Leftover chicken breasts, thighs, or even Thanksgiving turkey. Just make sure it’s cooked before it goes into the mix.
- Get the right Pillsbury biscuits: You want 10 total from two smaller cans. The regular homestyle ones puff up the best in a bubble up casserole. Skip the Grands.
- Frozen veggies go in frozen: Don’t bother defrosting. They cook through just fine while the casserole bakes.
- Low sodium soup is the move: The cheese and seasoning already bring a lot of flavor on their own.
Storage and Reheating
Keep leftovers in a sealed container in the fridge and they’ll stay good for up to 4 days. Reheat single portions in the microwave or put the whole thing back in the oven at 350 degrees F with foil on top.
Freezing works great too. Wrap it up tight after baking and it’ll keep for about 3 months. Thaw overnight in the fridge when you’re ready for it. Then bake covered with foil at 350 degrees F for 35 to 45 minutes.
Serving Suggestions
This is already a complete meal so you don’t need to go crazy with sides. A simple salad or some crusty bread is plenty if you want something extra.
My sister always makes cornbread with hers. I tried it once and it was actually a really good pairing with the creamy filling.
Notes
My neighbor brought me a version of this the week my son was born and I’ve been hooked ever since. She used rotisserie chicken and said that’s the only way she makes it. I took her advice and haven’t looked back.
Two small cans of Pillsbury biscuits is all you need. Don’t grab the Grands. This easy chicken dinner works best when the biscuit pieces are smaller so they cook through evenly.
Biscuit Chicken Pot Pie
Ingredients
- 2 cups Cooked chicken breast shredded or cubed
- 1 can 10.5 oz. Condensed cream of chicken soup
- 1 cup Sour cream
- ½ cup Chicken broth
- 1 tsp. Garlic powder
- 1 tsp. Onion powder
- ½ tsp. Dried thyme
- Salt and freshly cracked black pepper to taste
- 2 cups Frozen mixed vegetables peas, carrots, corn, and green beans blend
- 1 cup Cheddar cheese shredded
- 1 can 16.3 oz. Refrigerated flaky layers biscuits
Instructions
- Preheat your oven to 375°F. Lightly grease a 9×13-inch glass or ceramic baking dish with non-stick cooking spray and set it aside.
- In a large mixing bowl, combine the condensed cream of chicken soup, sour cream, chicken broth, garlic powder, onion powder, dried thyme, salt, and black pepper. Whisk the ingredients firmly together until they emulsify into a perfectly smooth, rich gravy baseline.
- Add the shredded cooked chicken and frozen mixed vegetables directly into the bowl with the gravy baseline. Stir with a large rubber spatula to coat the mix-ins uniformly.
- Pop open the can of refrigerated biscuits. Separate the individual biscuits and use a sharp knife or kitchen shears to cut each biscuit into 4 to 6 equal bite-sized pieces.
- Drop the biscuit pieces directly into the chicken filling bowl, along with ½ cup of the shredded cheddar cheese. Toss the mixture gently with your spatula to coat the dough pieces without smashing them.
- Pour the entire combined mixture straight into the prepared baking dish. Use the spatula to spread it into a level layer, ensuring the biscuit dough pieces are scattered evenly across the pan rather than clumped together.
- Place the dish uncovered on the middle oven rack and bake at 375°F for 25 to 30 minutes. The casserole is ready for its final step when the biscuits look puffed up and lightly colored.
- Remove the dish briefly and scatter the remaining ½ cup of cheddar cheese across the surface. Return the casserole to the oven for an additional 5 minutes, or until the cheese matrix is entirely melted, bubbly, and golden brown.
- Remove from the oven and let it stand flat on a cooling rack for 5 to 10 minutes. This cooling window allows the hot gravy baseline to thicken up slightly before scooping. Serve hot.
