Bubble Up Chicken Pot Pie

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Bubble-up chicken pot pie is a fun twist on a classic meal. The comforting recipe features tender chicken, mixed veggies, and fluffy biscuits.

Prep Time10

Cook Time50

Course: Casserole

Cuisine: American

Servings:

Calories: 342kcal

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

Preheat oven to 350-degrees and grease a 9x13-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.

You can either cook the chicken ahead of time and shred it or use store-bought rotisserie chicken for the recipe.