This Bubble Up Chicken Pot Pie Casserole has all the cozy, creamy goodness of a classic pot pie — but it comes together in one baking dish with refrigerator biscuits that puff up and soak in all that delicious gravy. It is pure comfort food magic!
A RIDICULOUSLY EASY POT PIE RECIPE
If you love a good chicken pot pie but dread the idea of making a homemade crust from scratch, this recipe is going to be your new best friend. We are talking about a creamy, hearty, veggie-packed filling loaded with tender shredded chicken — and instead of a traditional pie crust, we use refrigerator biscuits that literally bubble up through the filling while it bakes. It is one of those dishes that looks and tastes like you spent hours in the kitchen, but it is honestly so simple to pull together on a busy weeknight!
I make this one on repeat in my house, especially during the colder months. It is warm, it is filling, it is wholesome, and the whole family goes back for seconds every single time. Serve it straight out of the baking dish and dinner is done. That is my kind of meal!
“I made this last Tuesday and my husband said it was the best thing I have ever made. That is saying a lot! I used a rotisserie chicken and it came together so fast. My kids cleaned their plates. This one is going in the permanent rotation!”
— Melissa
FREQUENTLY ASKED QUESTIONS
Can I use rotisserie chicken?
Absolutely! A store-bought rotisserie chicken is one of my favorite shortcuts for this recipe. It saves so much time and adds a ton of flavor. Just shred it up and you are good to go. You can also boil a couple of chicken breasts until cooked through and shred them using two forks — or use the paddle attachment on your stand mixer if you have one.
Do I have to use refrigerator biscuits?
I highly recommend them for this recipe because they are what gives you that signature bubble-up effect. I use the Grands! Buttermilk Biscuits, but any refrigerator biscuit will work. I have not tested this with homemade biscuit dough, so I can’t say for sure how that would turn out. Just keep in mind the baking time may vary.
Can I use frozen vegetables instead of fresh?
Yes! Frozen mixed vegetables work perfectly here and honestly make this recipe even easier. No need to thaw them ahead of time — just toss them right in. A standard frozen peas and carrots blend or a mixed vegetable bag both work great.
Can I substitute the cream of chicken soup?
You can use cream of mushroom soup or cream of celery soup instead. They all work beautifully in this recipe. If you are trying to keep the sodium down, look for low-sodium versions — I always recommend that here because the biscuits and broth already bring some salt to the party.
Can I make this ahead of time?
You can assemble the filling ahead of time and store it covered in the refrigerator overnight. When you are ready to bake, just add the biscuit pieces on top and pop it in the oven. I would not add the biscuits ahead of time — they will get soggy sitting in the filling.
How do I store leftovers?
Allow the casserole to cool completely, then transfer leftovers to a covered airtight container and store in the refrigerator for up to 3 days. Reheat in the microwave or in the oven at 325°F covered with foil until warmed through.
Can I freeze this casserole?
I recommend freezing the filling only — before the biscuits are added. The biscuits do not freeze and reheat well as they tend to get gummy. Freeze the filling in a freezer-safe container for up to 3 months. When ready to use, thaw it overnight in the refrigerator, pour it into your baking dish, top with fresh biscuit pieces, and bake as directed.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- shredded cooked chicken — rotisserie chicken is my go-to here because it is quick, easy, and full of flavor. Leftover baked or boiled chicken also works perfectly.
- refrigerator biscuits — I use Grands! Buttermilk Biscuits. Cut each biscuit into quarters so they bubble up evenly throughout the casserole.
- cream of chicken soup — this forms the base of the creamy gravy. Use a low-sodium version if you prefer to control the salt level.
- chicken broth — helps loosen the sauce to the perfect consistency. Low or no sodium broth is always a great swap here.
- sour cream — adds a rich creaminess to the filling. Plain Greek yogurt can be substituted if that is what you have on hand.
- frozen mixed vegetables — peas, carrots, corn, and green beans are all wonderful here. No need to thaw before using.
- onion — sautéed with the butter at the start to build a solid flavor base. Leave it out if your family is not a fan.
- garlic — freshly minced or jarred both work well here, whichever you prefer.
- salted butter — used to sauté the aromatics and build richness in the filling.
- garlic powder, onion powder, salt and pepper — simple seasonings that really pull everything together. Keep tasting and adjust to your liking.
- shredded cheddar cheese — sprinkled over the top during the last few minutes of baking for a beautifully golden, melty finish.
HOW TO MAKE BUBBLE UP CHICKEN POT PIE CASSEROLE
Preheat your oven to 375°F. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Add the cream of chicken soup, chicken broth, and sour cream to the skillet. Stir everything together until smooth and combined. Add the frozen mixed vegetables, shredded chicken, garlic powder, onion powder, salt, and pepper. Stir until the filling is well combined and heated through, about 3-4 minutes. Keep tasting the mixture and adjust the seasoning until it is just right for your family.
Pour the filling evenly into your prepared 9×13-inch baking dish. Open the can of biscuits and cut each biscuit into quarters. Scatter the biscuit pieces evenly over the top of the filling — do not press them down. They need to be able to bubble up and rise through the sauce as they bake.
Bake uncovered for 25-30 minutes, until the biscuits are golden brown on top and cooked through. In the last 5 minutes of baking, sprinkle the shredded cheddar cheese over the top and return to the oven until melted and bubbly. Let the casserole rest for about 5 minutes before serving — this helps everything set up just a little and makes it easier to scoop.
PRO TIPS FOR THE BEST BUBBLE UP POT PIE
- Do not overcrowd the biscuits. Scatter them in a single layer over the filling with a little space between them. This allows the heat to circulate and lets the biscuits rise and bake properly rather than steaming into a dense, doughy layer.
- Get your filling hot before it goes in the oven. Heating the filling through on the stovetop before baking means your biscuits and filling will finish cooking at the same time. If you pour a cold filling into the dish, your biscuits may overbrown on top before the filling is warmed through.
- Taste and season your filling before it goes in the oven. This is your best opportunity to get the flavor exactly where you want it. A little extra black pepper and a pinch of garlic powder can really make a difference.
- Check your biscuits for doneness. Every oven is a little different. Gently lift one of the biscuit pieces from the center of the dish — it should be cooked all the way through and not doughy in the middle. If needed, add 5 more minutes and check again.
WHAT TO SERVE WITH BUBBLE UP CHICKEN POT PIE CASSEROLE
This casserole is truly a complete meal all on its own — you have your protein, your vegetables, and your starchy biscuits all in one dish. But if you want to round it out a little more, a simple green salad on the side is always a great idea. Some roasted broccoli or steamed green beans also pair really nicely with the creamy filling. And honestly, if you want to double up on comfort food, a side of Maple Glazed Carrots would be absolutely perfect!
Bubble Up Chicken Pot Pie Casserole
Ingredients
Method
- Preheat oven to 375°F. Spray a 9×13-inch baking dish with nonstick cooking spray and set aside.
- In a large skillet over medium heat, melt 2 tablespoons of salted butter. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
- Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly so it does not burn.
- Add both cans of cream of chicken soup, 1 cup chicken broth, and ½ cup sour cream to the skillet. Stir until the mixture is smooth and well combined.
- Add the frozen mixed vegetables, 3 cups shredded chicken, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon salt, and ½ teaspoon black pepper. Stir well and cook over medium heat for 3-4 minutes until the filling is heated through. Taste and adjust seasoning as needed.
- Pour the chicken filling evenly into the prepared 9×13-inch baking dish.
- Open the can of biscuits and cut each biscuit into 4 equal pieces. Scatter all of the biscuit pieces in a single, even layer over the top of the filling. Do not press them down into the filling.
- Bake uncovered at 375°F for 25-30 minutes, until the biscuits are deep golden brown on top and cooked through. In the last 5 minutes of baking, sprinkle 1 cup shredded cheddar cheese evenly over the top and return to the oven until melted and bubbly.
- Remove from the oven and allow the casserole to rest for 5 minutes before serving. Scoop and serve warm!
