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
Scale
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.
