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Bubble Up Chicken Pot Pie Casserole

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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!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 412
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 cups cooked chicken, shredded
  • 1 can (16.3 oz) Grands! Buttermilk Refrigerator Biscuits (8 biscuits)
  • 2 cans (10.5 oz each) cream of chicken soup low sodium recommended
  • 1 cup chicken broth low sodium
  • ½ cup sour cream
  • 2 cups frozen mixed vegetables peas, carrots, corn, green beans
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons salted butter
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper
  • ¼ teaspoon salt adjust to taste
  • 1 cup shredded cheddar cheese

Method
 

  1. Preheat oven to 375°F. Spray a 9x13-inch baking dish with nonstick cooking spray and set aside.
  2. 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.
  3. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly so it does not burn.
  4. 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.
  5. 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.
  6. Pour the chicken filling evenly into the prepared 9x13-inch baking dish.
  7. 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.
  8. 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.
  9. Remove from the oven and allow the casserole to rest for 5 minutes before serving. Scoop and serve warm!

Nutrition

Calories: 412kcalCarbohydrates: 31gProtein: 28gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 82mgSodium: 874mgPotassium: 487mgFiber: 2gSugar: 5gVitamin A: 2840IUVitamin C: 6mgCalcium: 178mgIron: 3mg

Notes

Make it ahead: Prepare the filling up to one day in advance and store it covered in the refrigerator. When ready to bake, pour it into the baking dish, top with fresh biscuit pieces, and bake as directed. Do not add the biscuits ahead of time or they will become soggy.
Boost the nutrition: Sneak in extra vegetables like diced celery, frozen spinach (squeezed dry), or diced bell peppers to add more wholesome goodness to the filling without changing the overall flavor.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave in 60-second intervals, or cover the baking dish with foil and warm in a 325°F oven until heated through.

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