Bubble Up Chicken Pot Pie
Bubble-up chicken pot pie is a fun twist on a classic dinner. The comforting recipe features tender chicken, plenty of mixed veggies, and fluffy biscuits.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes
Servings: 6 servings
Preparation Level: Beginner +
A Delicious Pot Pie Recipe With Biscuits
- The recipe is made with fluffy canned biscuits.
- The bubble-up recipe can be prepped in 10 minutes.
- It’s an excellent recipe for picky eaters.
Ingredients
- Cooked shredded chicken breasts
- Frozen mixed vegetables
- Condensed cream of chicken soup
- Milk
- Shredded cheddar cheese
- Canned biscuits
A full printable recipe with measurements and instructions is listed at the bottom of the post in the recipe card.
How To Make The Pot Pie
Start by adding the shredded chicken, cream of chicken soup, milk, and one cup of cheddar cheese to a large mixing bowl. Next, add the frozen mixed vegetables and mix everything until combined.
Spread the mixture into a greased 9×13-inch baking dish and sprinkle the rest of the cheese on top. Cover with aluminum foil and bake for 25 minutes.
After the dinner bakes, remove the aluminum foil. Slice the refrigerated biscuits into four pieces and top the chicken dinner. I used a pizza cutter to slice the biscuits, which made things a lot easier.
Bake another 20-25 minutes, or until the biscuits are cooked through and the tops are golden brown.
It’s not necessary, but I brushed the tops of the biscuits with some melted butter and parsley after they came out of the oven.
More Delicious Dinners
What To Serve With Bubble Up Chicken Pot Pie
- Family favorite salad recipe from Cooking Classy
- Copycat Chick-fil-A mac and cheese
Bubble Up Chicken Pot Pie
Ingredients
- 4 chicken breasts cooked and shredded
- 10 ounces frozen mixed vegetables
- 2 – 10.5 ounce cans condensed cream of chicken soup
- 1 cup milk
- 1 ½ cups shredded cheddar cheese
- 16.3 ounce can of refrigerated biscuits I used Pillsbury Grands! Flaky Layer Biscuits
Instructions
- Preheat oven to 350-degrees and grease a 9×13-inch casserole dish.
- Add the shredded chicken, soups, mixed vegetables, milk, and 1 cup of shredded cheese to a large mixing bowl and mix well.
- Pour the chicken mixture into the casserole dish and spread out. Top with the remainder of the shredded cheese.
- Cover with aluminum foil and bake for 25 minutes.
- Remove the aluminum foil from the top. Cut each of the biscuits into four pieces and place on the top of the casserole.
- Bake another 20-25 minutes or until the biscuits are cooked through and golden brown on top.
- Optional: Brush the biscuits with melted butter and sprinkle a little parsley on top.
