If you’re craving a comforting, crowd-pleasing dinner that comes together with ease, look no further than this Chicken Pot Pie Bubble Up Casserole Recipe. It’s like all the cozy goodness of a traditional chicken pot pie but without the fuss of rolling out crust or waiting for pie dough to bake. Imagine tender chunks of shredded chicken mingling with creamy mushroom soup, vibrant mixed veggies, and gooey cheddar cheese, all nestled within fluffy, buttery biscuit pieces that bubble up to golden perfection. This casserole is pure home-cooked happiness, perfect for busy weeknights or whenever you want a warm hug on a plate.
Ingredients You’ll Need
Gathering a handful of simple, staple ingredients is all it takes to whip up this irresistible dish. Each element plays a crucial role in building layers of flavor, texture, and color that keep you coming back for seconds.
- 16.3 oz can refrigerated biscuits: These create the soft, pillowy “bubble up” base that soaks up all the creamy goodness.
- 2 cups of shredded chicken: Rotisserie chicken works beautifully here for easy shredding and deep flavor.
- 1 1/2 cup of mixed veggies: Adds a pop of color and nutrition—think peas, carrots, corn, or your favorite blend.
- 1 can of cream of mushroom soup: The secret to rich and creamy texture that ties everything together.
- 1 cup of sour cream: Boosts tanginess and smoothness, making every bite luscious.
- 1 tsp of dried thyme: Infuses a subtle herbal note that elevates the overall flavor profile.
- Salt and pepper to taste: Simple seasonings that enhance all the savory elements.
- 2 cups of cheddar cheese (divided): Sharp, melty cheese adds gooey, golden deliciousness on top and within.
How to Make Chicken Pot Pie Bubble Up Casserole Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 350°F. Lightly spray a 9×13 baking dish with cooking spray to ensure your casserole won’t stick and will slide right onto your serving plate like a dream. Getting your oven hot ahead of time ensures the biscuits will bake up perfectly.
Step 2: Chop the Biscuits
Open your can of refrigerated biscuits and cut each biscuit into approximately eighth-of-an-inch pieces. This helps create those iconic “bubbles” as the dough cooks and expands during baking. The smaller pieces also mix better with the creamy filling for an even distribution of flavor in every bite.
Step 3: Combine the Filling Ingredients
In a large bowl, toss together the cut biscuits, shredded chicken, mixed veggies, cream of mushroom soup, sour cream, the dried thyme, salt, pepper, and half (1 cup) of that beautiful shredded cheddar cheese. Mix until everything is fully coated and evenly blended. The filling mixture should look creamy and packed with delicious ingredients.
Step 4: Assemble the Casserole
Spread your biscuit and filling mixture evenly into the prepared baking dish. Once smoothed out, sprinkle the remaining 1 cup of cheddar cheese over the top. This cheese layer adds a stunning melty crust that crowns the casserole with irresistible golden color and rich flavor.
Step 5: Bake to Bubble Perfection
Pop the casserole into your preheated oven and bake for 30 to 35 minutes. You’ll want to bake until the biscuits have puffed up, turning a lovely golden hue, and the cheese on top is bubbly and slightly browned—a sure sign your Chicken Pot Pie Bubble Up Casserole Recipe is ready to be devoured.
How to Serve Chicken Pot Pie Bubble Up Casserole Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few thyme sprigs on top adds a fresh burst of color and a hint of herbaceous aroma that brightens each tasty bite. You might also add a drizzle of hot sauce or a dollop of sour cream for some extra zing.
Side Dishes
This casserole is hearty enough to stand on its own, but light, crisp sides balance it beautifully. Serve with a simple green salad dressed in lemon vinaigrette, or some roasted asparagus or green beans to add crunch and freshness alongside the creamy casserole.
Creative Ways to Present
For a fun twist, serve the Chicken Pot Pie Bubble Up Casserole Recipe in individual ramekins for personal portions. You could even top each serving with a small biscuit or puff pastry “lid” for a playful nod to classic pot pie styling.
Make Ahead and Storage
Storing Leftovers
Any leftover casserole should be cooled completely, then stored in an airtight container in the refrigerator. It keeps well for 3 to 4 days and tastes just as comforting when reheated gently.
Freezing
If you want to save time on future meals, assemble the casserole but don’t bake it. Cover the dish tightly with foil and freeze for up to 2 months. When ready, bake from frozen at 350°F, adding extra baking time until bubbly and cooked through.
Reheating
Reheat slices in the microwave for about 2 minutes or until hot. For best texture, warm individual portions in a 350°F oven for 15-20 minutes so the biscuit edges stay crisp and the cheese reheats beautifully.
FAQs
Can I use fresh vegetables instead of mixed frozen veggies?
Absolutely! Fresh veggies like diced carrots, peas, and corn work great. Just make sure to steam or soften them slightly before mixing in to avoid extra moisture and uneven cooking.
Is there a dairy-free version of this Chicken Pot Pie Bubble Up Casserole Recipe?
Yes, you can swap out the sour cream for a dairy-free yogurt or cashew cream, use a dairy-free cream of mushroom soup, and a vegan cheese alternative. The biscuit dough may require a dairy-free brand too.
Can I make this recipe vegetarian?
Definitely! Simply omit the chicken and add extra veggies or plant-based protein like chickpeas or tofu. The creamy base and cheddar cheese provide plenty of hearty flavor even without meat.
What type of cheddar cheese is best for this casserole?
A sharp or extra-sharp cheddar adds the most flavor punch and melts beautifully, but mild cheddar works fine too if you prefer a subtler taste.
How can I make this casserole spicier?
Mix in some red pepper flakes, diced jalapeños, or a splash of hot sauce into the filling mixture before baking. Adding spicy cheese varieties also brings heat with depth.
Final Thoughts
This Chicken Pot Pie Bubble Up Casserole Recipe has quickly become one of my all-time favorites for good reason. It’s comforting, flavorful, and unbelievably simple to make with ingredients you likely already have on hand. Whether feeding family or friends, it’s the kind of dish that warms you up from the inside out and fills your kitchen with mouthwatering aromas. Give it a try soon—you’ll be hooked from that very first bubbly, cheesy bite!
Print
Chicken Pot Pie Bubble Up Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Total Time: 40-45 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This Chicken Pot Pie Bubble Up Casserole is a comforting and easy-to-make dish that combines tender shredded chicken, mixed vegetables, creamy mushroom soup, and flaky biscuit pieces baked together with cheddar cheese. Perfect for a family dinner, it delivers all the flavors of classic chicken pot pie in a fun, bubble-up style casserole that requires minimal prep.
Ingredients
Biscuits
- 16.3 oz can refrigerated biscuits
Filling
- 2 cups shredded chicken (rotisserie chicken recommended)
- 1 1/2 cups mixed vegetables (such as peas, carrots, corn)
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup sour cream
- 1 tsp dried thyme
- Salt and pepper to taste
Topping
- 2 cups cheddar cheese, shredded (divided into 1 cup each)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and spray a 9×13 inch baking dish with cooking spray to prevent sticking.
- Prepare Biscuits: Cut each refrigerated biscuit into approximately 1/8 pieces to create small chunks suitable for mixing.
- Combine Ingredients: In a large bowl, mix together the biscuit pieces, shredded chicken, mixed vegetables, cream of mushroom soup, sour cream, dried thyme, salt, pepper, and one cup of shredded cheddar cheese until evenly combined.
- Assemble Casserole: Spread the combined mixture evenly into the prepared baking dish. Then sprinkle the remaining cup of cheddar cheese evenly over the top.
- Bake: Bake in the preheated oven for 30-35 minutes, until the biscuit pieces have risen and turned golden brown, and the cheese on top is melted and bubbly. Remove from oven and let cool slightly before serving.
Notes
- Using rotisserie chicken saves time and adds great flavor; you can also use cooked shredded chicken from other sources.
- Feel free to substitute the mixed vegetables with fresh or frozen vegetables of your choice.
- For a creamier filling, you can add a little extra sour cream or condensed cream of chicken soup instead of mushroom soup if preferred.
- This casserole pairs well with a simple green salad or steamed veggies for a complete meal.
- Leftovers can be refrigerated for 3-4 days and reheated in the oven to maintain crispness.
