Indulge in a cozy blend of shredded chicken, creamy sauce, mixed veggies, and a bubbly biscuit topping. Our Chicken Pot Pie Bubble Up Casserole is comfort in a dish without the fuss!
Ah, chicken pot pie, the beacon of my childhood. My grandma used to say, "If you can master the art of the perfect pot pie, you can conquer anything!" But between us? The dough and I? We're frenemies. The dough is just like that high school friend who took forever to get ready – time-consuming! But the comfort the pot pie gave? Irreplaceable. So, in a moment of lazy genius (yes, that's a thing!), I decided to combine the convenience of refrigerated biscuits with the warm embrace of the chicken pot pie. And voila! The Chicken Pot Pie Bubble Up Casserole was born, making weeknight dinners and my nostalgia cravings so much simpler.
Why You'll Love Chicken Pot Pie Bubble Up Casserole:
Think chicken pot pie is just a Sunday affair? Think again! Our Chicken Pot Pie Bubble Up Casserole brings you:
- Quick Fix: Ready in just 60 minutes from start to finish! No hours-long pie crust battles here!
- Shortcuts Galore: Bye-bye homemade dough, hello refrigerated biscuits.
- Creamy, Dreamy Goodness: It's everything you love about the classic, but with a bubbly, cheesy twist.
Want to save this recipe?
Just drop your email here and I'll send it right away! Plus you'll get new recipes from me every week. Yes please!
Ingredient For Chicken Pot Pie Bubble Up Casserole:
- Chicken: You can use leftovers or freshly cooked. Rotisserie chicken from the store is a great time-saver too!
- Cream of Chicken Soup: This adds a creamy base but feel free to use cream of mushroom or celery as alternatives.
- Frozen Vegetables: No thawing needed, toss them in straight from the freezer.
- Refrigerated Biscuits: These golden doughy delights save the day. Make sure to use a trusted brand for the best results.
How To Make Chicken Pot Pie Bubble Up Casserole:
- Step 1: Let’s get things heated up. Preheat your oven to 350F. Remember, a warm oven ensures even cooking.
- Step 2: Grab a bowl, preferably medium-sized. In it, toss in your chicken, creamy soup, sour cream, cheese, veggies, garlic powder, and salt. Basically, everything but those biscuits.
- Step 3: Now, stir. Mix until you have a harmonious blend of all ingredients. Think of this as a tasty melody of flavors awaiting the grand biscuit finale.
- Step 4: Biscuit time! Take each biscuit and divide them into four. Think pizza slices, but biscuit style. Then, gently fold these into your chicken mixture.
- Step 5: We're almost there! Grease your 9x13 inch casserole dish for a non-stick experience. Pour in that delectable mixture and spread it evenly.
- Step 6: Into the oven it goes. Bake until you see that bubbly golden magic, roughly 35-45 mins. The golden hue is your cue that deliciousness is ready!
Storage Options:
Leftovers? First, congrats on having the willpower! Simply cover your casserole dish with plastic wrap or aluminum foil and refrigerate for up to 3 days. For longer storage, consider individual portions in airtight containers, which you can freeze. When hunger strikes, reheat in the oven or microwave until piping hot. It’s like a hug from your oven all over again.
Variations and Substitutions:
Feeling a twist coming on? Here are some fun changes:
- Meat Switch-Up: Try turkey or even ham.
- Veggies: Fresh or a different frozen blend works. Think green beans or even corn.
- Soup: As mentioned, cream of mushroom or celery are awesome subs.
- Cheese: Swap cheddar for mozzarella or pepper jack for a kick!
- Biscuits: Puff pastry or even crescent roll dough could be an adventurous switch.
Remember, no matter how you slice, dice, or bubble it up, it's all about that comforting flavor and the memories you create. Now, get cooking, and may your dough always rise to the occasion!
Recipe Card
Chicken Pot Pie Bubble Up Casserole
Ingredients
- 2 cups of cooked and shredded chicken
- 1 can of cream of chicken soup
- 1 cup of sour cream
- 1 cup of shredded cheddar cheese
- 1 ½ cups of mixed frozen vegetables
- 1 teaspoon of garlic powder
- 1 teaspoon of salt
- 1 12 oz can of refrigerated biscuits
Instructions
- Begin by preheating the oven to a temperature of 350°F (175°C).
- In a medium-sized mixing bowl, combine the chicken, cream of chicken soup, sour cream, cheddar cheese, mixed frozen vegetables, garlic powder, and salt.
- Using a suitable utensil, thoroughly mix the ingredients until they are well integrated.
- Proceed to segment each biscuit into four equal parts and subsequently incorporate these parts into the chicken mixture.
- Ensure a 9x13 inch casserole dish is adequately greased to prevent sticking. Pour the chicken and biscuit mixture into the dish, ensuring even distribution.
- Place the casserole dish in the preheated oven. Allow it to bake for approximately 35-45 minutes or until the surface exhibits a golden-brown hue and the mixture bubbles.
Barb Clough says
We really enjoyed this! Thanks for the recipe! Used a rotisserie chicken and worked great! (Used leftover chicken for soup)