Chicken Pot Pie Bubble-Up Bake

Why You’ll Love This Recipe

When comfort food calls, nothing hits the spot quite like a bubbling casserole filled with tender chicken, creamy sauce, gooey cheese, and a golden biscuit topping. This Chicken Pot Pie Bubble-Up Bake is the ultimate shortcut to that warm, homey feeling we all crave—especially on busy weeknights when time is short but hunger is high.

With just a few staple ingredients and minimal prep, this dish comes together effortlessly. The convenience of pre-cooked chicken and canned biscuit dough makes it incredibly simple, while still delivering big on flavor and satisfaction. It’s a one-dish wonder that combines the nostalgic charm of a classic chicken pot pie with a modern, fuss-free twist.

The creamy base is rich and savory, enhanced by sour cream and a hearty blend of mixed vegetables. The shredded cheddar cheese adds a comforting meltiness, while garlic powder and black pepper give it just the right amount of seasoning. The biscuit dough, once baked, becomes beautifully golden on the outside and pillowy soft on the inside, soaking up all the delicious sauce below.

Whether you’re cooking for family, feeding a crowd, or just craving some cozy food to wind down your day, this bake fits the bill. And with everything baked in one pan, cleanup is as easy as the cooking itself.

Recipe Details

Servings: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

• 2 cups cooked, shredded chicken
• 1 can (10.5 oz) cream of chicken soup
• 1/2 cup sour cream
• 1 ½ cups frozen mixed vegetables (carrots, peas, corn)
• 1 cup shredded cheddar cheese
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste
• 1 can refrigerated biscuit dough, cut into quarters
• Optional: chopped parsley or thyme for garnish

Instructions

1. Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. In a large mixing bowl, combine the shredded chicken, cream of chicken soup, sour cream, mixed vegetables, garlic powder, salt, pepper, and half of the shredded cheese. Mix well.
3. Add the quartered biscuit pieces into the mixture and gently stir to coat them evenly with the creamy filling.
4. Transfer the mixture to the prepared baking dish, spreading it out into an even layer.
5. Sprinkle the remaining shredded cheese on top.
6. Bake uncovered for 25 to 30 minutes, or until the biscuits are puffed, golden brown, and cooked through.
7. Let the bake cool for about 5 minutes before serving. Garnish with fresh herbs if desired.

Variations

• Turkey Twist: Substitute the chicken with leftover turkey for a post-holiday twist.
• Spicy Kick: Add a pinch of red pepper flakes or diced jalapeños for a spicy variation.
• Cream Swap: Use cream of mushroom or cream of celery soup for a different base flavor.
• Veggie Boost: Stir in sautéed mushrooms, spinach, or chopped bell peppers for extra nutrition.

Tips for Success

• Make sure the biscuit pieces are evenly coated and well-distributed to ensure they bake uniformly.
• If the top browns too quickly, tent the dish with foil during the last 10 minutes of baking.
• Leftovers reheat beautifully in the oven or microwave—just cover to keep the biscuits from drying out.
• For a crispier top, broil the dish for the last 2–3 minutes, keeping a close eye to prevent burning.

Final Thoughts

This Chicken Pot Pie Bubble-Up Bake is an easy, comforting classic reimagined with minimal effort and maximum flavor. Whether it’s for a weeknight dinner or a gathering with loved ones, this dish is sure to be a hit!