If you’ve been searching for a cozy and satisfying meal that comes together easily yet feels like a warm hug on a plate, this Chicken Pot Pie Bubble Up Recipe is exactly what you need. It’s an effortless, cheesy, and veggie-packed comfort dish that transforms simple ingredients into a bubbly, golden casserole bursting with flavor and heartiness. Whether it’s a weeknight dinner or a weekend treat, this recipe delivers that perfect balance of creamy, cheesy, and deliciously tasty goodness that everyone will love.
Ingredients You’ll Need
Don’t let the straightforward ingredient list fool you — each of these components plays a crucial role in building the rich, creamy texture and inviting flavors that make this dish a standout. From tender chicken to melty cheddar and buttery biscuits, every single element adds layers of taste and appeal.
- Cooked chopped chicken (2 cups): The protein base of the dish providing hearty texture and flavor.
- Unsalted Cream of Chicken Soup (1 can, 10.5 oz): Adds savory creaminess and binds everything together.
- Sour cream (1 cup): Brings a subtle tang and extra richness to the filling.
- Shredded cheddar cheese (1 cup): Melts throughout for a gooey, flavorful bite.
- Frozen mixed vegetables (1½ cups): A colorful veggie medley for freshness and crunch.
- Refrigerated biscuits (2 cans, 6 oz each): The bubbly, golden topping that makes this dish so irresistible.
How to Make Chicken Pot Pie Bubble Up Recipe
Step 1: Prepare Your Baking Dish
Start by preheating your oven to 375ºF to ensure it’s hot and ready. Lightly spray a 9×13-inch glass baking pan with cooking spray—this helps prevent sticking and gives the biscuits a beautifully crisp bottom crust as it bakes.
Step 2: Combine the Filling
In a large mixing bowl, stir together the chopped chicken, cream of chicken soup, sour cream, shredded cheddar cheese, and frozen mixed vegetables. This mixture is the heart of your Chicken Pot Pie Bubble Up Recipe, full of creamy, cheesy flavor and vibrant veggies, making every bite satisfying and delicious.
Step 3: Cut and Toss the Biscuits
Remove the refrigerated biscuits from the cans and cut each biscuit into four pieces. Toss the biscuit pieces gently into your chicken and vegetable mixture. This step ensures every biscuit is coated, allowing them to bubble up and create that signature texture when baked.
Step 4: Bake to Perfection
Pour the biscuit and chicken mixture into the prepared pan, spreading pieces out evenly so they aren’t clumped together. Slide the pan into your preheated oven and bake for 25 to 30 minutes. You’ll know it’s done when the biscuits have puffed up and turned a gorgeous golden brown, bubbling alongside the creamy filling beneath.
How to Serve Chicken Pot Pie Bubble Up Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives adds a pop of color and a hint of freshness to your dish, balancing the richness. A light dusting of cracked black pepper can also brighten up each serving beautifully.
Side Dishes
Serve this dish alongside a fresh green salad with a tangy vinaigrette to contrast the creamy hearty casserole. Steamed green beans or roasted asparagus also complement the flavors nicely without overpowering the main dish.
Creative Ways to Present
For a fun twist, try serving the Chicken Pot Pie Bubble Up Recipe in individual ramekins or mini cast-iron skillets for a charming presentation. You could also top it with extra shredded cheese or crumbled bacon before baking for an extra indulgent crust.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Pot Pie Bubble Up Recipe is best stored in an airtight container in the refrigerator. It will stay fresh for 3 to 4 days, making it perfect for quick lunches or dinners throughout the week.
Freezing
For longer storage, you can freeze the dish before baking. Cover tightly with foil and freeze for up to 2 months. When ready to enjoy, just thaw overnight in the fridge and bake as instructed, adding a few extra minutes if necessary.
Reheating
To reheat, place individual portions in the oven at 350ºF for 15-20 minutes or until warmed through and bubbly again. Microwaving works too, though you may miss out on that crisp biscuit top.
FAQs
Can I use fresh vegetables instead of frozen mixed vegetables?
Absolutely! Fresh vegetables like carrots, peas, and corn can be sautéed lightly and substituted for the frozen mix, adding a fresher texture and flavor to your dish.
Is it possible to make this recipe gluten-free?
Yes, by swapping out the refrigerated biscuits for a gluten-free variety, you can enjoy this Chicken Pot Pie Bubble Up Recipe without gluten. Just be sure all other ingredients are gluten-free as well.
Can I use rotisserie chicken for this recipe?
Definitely! Rotisserie chicken is a convenient and flavorful option that works perfectly in this recipe, saving you time and adding moist, seasoned meat.
What can I substitute for the sour cream?
If you don’t have sour cream on hand, plain Greek yogurt is a fantastic substitute that provides creaminess and a slight tang, keeping the dish rich and delicious.
Can I add other types of cheese?
Yes, feel free to experiment with cheeses like mozzarella, Monterey Jack, or Gruyere. Each will bring a new dimension of flavor and texture to the Chicken Pot Pie Bubble Up Recipe.
Final Thoughts
This Chicken Pot Pie Bubble Up Recipe is pure comfort food magic that’s simple to prepare yet impressive enough to become a family favorite. Its combination of creamy filling and bubbly, golden biscuits creates an unforgettable experience that will have you reaching for seconds — and maybe thirds. Give it a try, and you might just find your new go-to dish for busy nights or cozy weekends!
Print
Chicken Pot Pie Bubble Up Recipe
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This Chicken Pot Pie Bubble Up is a comforting and easy-to-make casserole that combines tender cooked chicken, creamy soup, sour cream, cheddar cheese, and mixed vegetables all tossed with refrigerated biscuit pieces. Baked until golden and bubbly, this dish offers a delightful twist on traditional chicken pot pie with minimal prep time and a hearty, cheesy biscuit topping perfect for a family-friendly meal.
Ingredients
Main Ingredients
- 2 cups cooked chopped chicken
- 1 (10.5-oz) can Unsalted Cream of Chicken Soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1½ cups frozen mixed vegetables
- 2 (6-oz) cans refrigerated biscuits (10 total biscuits)
Instructions
- Preheat and prepare pan: Preheat your oven to 375ºF. Lightly spray a 9×13-inch glass baking dish with cooking spray to prevent sticking.
- Mix ingredients: In a large mixing bowl, combine the cooked chopped chicken, cream of chicken soup, sour cream, shredded cheddar cheese, and frozen mixed vegetables. Stir everything together until well mixed. Open the biscuit cans, remove the biscuits, and cut each biscuit into 4 pieces.
- Toss biscuits in mixture: Add the biscuit pieces into the chicken mixture and gently toss until all biscuit pieces are coated and mixed through evenly.
- Transfer to baking dish: Pour the biscuit-chicken mixture evenly into your prepared baking dish. Spread the biscuits out if they are sticking together to ensure even baking.
- Bake: Place the dish in the preheated oven and bake for 25 to 30 minutes or until the biscuit pieces are cooked through and the top is golden and bubbly.
Notes
- You can substitute frozen mixed vegetables with fresh vegetables such as peas, carrots, and corn.
- For extra flavor, try adding a teaspoon of garlic powder or onion powder to the chicken mixture.
- Make sure not to overcrowd the baking dish to ensure even cooking of the biscuits.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
- If preferred, use whole wheat biscuits for a slightly healthier option.
