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Chicken Pot Pie Bubble Up Casserole

A quick and easy casserole that combines the flavors of classic chicken pot pie with fluffy biscuit dough, perfect for busy weeknights or cozy family dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked, shredded chicken rotisserie works wonderfully!
  • 1 cup frozen mixed vegetables peas and carrots are classic!
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup chicken broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • to taste salt
  • to taste pepper
  • 1 can (16 oz) refrigerated biscuit dough Flaky works great!
  • 1 cup shredded cheddar cheese optional, but highly recommended!

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the shredded chicken, frozen vegetables, cream of chicken soup, chicken broth, garlic powder, onion powder, salt, and pepper. Mix well until everything is evenly coated.
  3. Open the can of biscuit dough and cut each biscuit into quarters.
  4. In a greased 9×13 inch baking dish, pour in the chicken mixture. Evenly distribute the biscuit pieces on top.
  5. If desired, sprinkle the shredded cheddar cheese over the top.
Cooking
  1. Place the dish in the preheated oven and bake for about 30-35 minutes, or until the biscuits are golden brown.
  2. Once baked, let the casserole cool for about 5 minutes before serving.

Notes

For a dairy-free option, consider using dairy-free cream soup and cheese alternatives. Ensure the biscuit dough is cooked thoroughly, and allow for cooling to let flavors meld.