Chicken pot pie with cream of mushroom soup and biscuits

And voila! A golden, creamy, delicious chicken pot pie, with practically no work.

Have you heard of bubble up casseroles? You know, the one that involves cutting up refrigerator biscuits and layering them with toppings in a pan? Trust me. It will be one of your new favorites.Please meet my Chicken Pot Pie Bubble Up Casserole recipe.

If you think about it, the bubble up bake method is really perfect for any kind of pie. The thing that makes homemade pie so challenging is the crust, and the bubble up technique gives you an easy way around that problem. The little refrigerator biscuits bake up into a golden, flaky “crust” amid all the toppings, and you never have to touch a rolling pin.

All you make yourself is the filling, and that part’s easy too. All you need is shredded chicken, mixed veggies, canned cream of mushroom soup, shredded cheddar cheese, and a touch of seasoning. Just mix it all together, spread it over the biscuits, and bake.

1. Preheat your oven to 350. Spray a 9×13 pan with cooking spray.
2. Cut your biscuits into ⅛ pieces.
   
3. Combine the biscuits, chicken, mixed veggies, cream of mushroom soup, sour cream, thyme, salt and pepper and 1 cup of cheddar cheese in a bowl.
   
4. Spread the mixture into your pan and top with the remaining cup of cheese.
   
5. Bake for 30-35 minutes till your biscuits have popped up and the cheese is bubbly.
   

Why is it called a bubble up bake?

• Because the biscuits puff up, or “bubble up,” right through the toppings.

Can I use something else besides rotisserie chicken?

• Oh, sure. If you already have cooked chicken on hand, you can simply shred it with two forks to get two cups of meat for the filling.
• You can also whip up shredded chicken easily in the Crockpot or the Instant Pot. I only used a rotisserie chicken because I didn’t have any leftovers, and I didn’t want to take the extra time to cook the chicken separately. Here is my Crockpot Chicken Recipe and my Instant Pot Chicken Recipe

Is there any way to make this recipe vegetarian?

• Yes! You can use the same trick I did with my original Homemade Chicken Pot Pie and sub in some vegetarian chicken strips, like Gardein. There’s also a product called Deliciou that comes pre-shredded.

Here’s more casseroles to try!

• Easy Chicken Tetrazzini
• King Ranch Chicken Casserole
• Reuben Casserole

Don’t forget to pack up your leftovers for lunch!

Lunchbox is Easy Lunchboxes

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Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Serves:6

Hover over "serves" value to reveal recipe scaler

• 16.3 oz can refrigerated biscuits
• 2 cups of shredded chicken I used a rotisserie chicken
• 1 1/2 cup of mixed veggies
• 1 can of cream of mushroom soup
• 1 cup of sour cream
• 1 tsp of dried thyme
• Salt and pepper to taste
• 2 cups of cheddar cheese divided

• Preheat your oven to 350. Spray a 9x13 pan with cooking spray.

• Cut your biscuits into ⅛ pieces.

• Combine the biscuits, chicken, mixed veggies, cream of mushroom soup, sour cream, thyme, salt and pepper and 1 cup of cheddar cheese in a bowl.

• Spread the mixture into your pan and top with the remaining cup of cheese.

• Bake for 30-35 minutes till your biscuits have popped up and the cheese is bubbly.

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Calories: 525kcal (26%)Carbohydrates: 39g (13%)Protein: 26g (52%)Fat: 20g (31%)Saturated Fat: 15g (75%)Trans Fat: 1gCholesterol: 84mg (28%)Sodium: 1369mg (57%)Potassium: 519mg (15%)Fiber: 3g (12%)Sugar: 3g (3%)Vitamin A: 2874IU (57%)Vitamin C: 6mg (7%)Calcium: 384mg (38%)Iron: 4mg (22%)

Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Course:Dinner, Main Course

Cuisine:30 minute Meals, casserole, chicken

Keyword:Chicken Bake