This Bubble Up Chicken Pot Pie Casserole delivers all the warm, creamy comfort of a classic pot pie—but without the hassle. It all comes together in a single baking dish, with refrigerated biscuits that rise right through the rich, savory gravy. It’s pure comfort food magic.
A Ridiculously Easy Pot Pie Recipe
If you love chicken pot pie but hate making homemade crust, this recipe is about to become your go-to. Think creamy, hearty, veggie-packed filling full of tender shredded chicken—but instead of a traditional crust, refrigerated biscuits bubble up through the filling as it bakes. It’s one of those meals that tastes like you spent hours cooking, yet it’s simple enough to throw together on a hectic weeknight.
I make this on repeat in my house, especially when it gets cold. It’s warm, satisfying, wholesome, and my whole family always goes back for seconds. Serve it straight from the baking dish, and dinner’s done. That’s my kind of meal.
“I made this last Tuesday, and my husband said it was the best thing I’ve ever made. That’s saying a lot! I used a rotisserie chicken, and it came together so fast. My kids cleaned their plates. This one’s staying 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. It saves time and adds tons of flavor. Just shred it, and you’re ready. You can also boil a couple of chicken breasts and shred them with two forks—or use the paddle attachment on your stand mixer.
Do I have to use refrigerated biscuits?
I highly recommend them—they create that signature bubble-up effect. I use Grands! Buttermilk Biscuits, but any refrigerated biscuit works. I haven’t tested this with homemade biscuit dough, so I can’t guarantee results. Baking time might also vary.
Can I use frozen vegetables instead of fresh?
Yes! Frozen mixed vegetables work perfectly and make this even easier. No need to thaw—just toss them in. A standard peas-and-carrots blend or mixed vegetable bag works great.
Can I substitute the cream of chicken soup?
You can use cream of mushroom or cream of celery soup instead. They all work beautifully. If you’re watching sodium, go for low-sodium versions—I always recommend that here since the biscuits and broth already add salt.
Can I make this ahead of time?
Yes, assemble the filling ahead and store it covered in the fridge overnight. When ready to bake, add the biscuit pieces on top and pop it in the oven. Don’t add the biscuits beforehand—they’ll get soggy sitting in the filling.
How do I store leftovers?
Let the casserole cool completely, then transfer leftovers to an airtight container and refrigerate for up to 3 days. Reheat in the microwave or in a 325°F oven covered with foil until warmed through.
Can I freeze this casserole?
I recommend freezing only the filling—before adding the biscuits. Biscuits don’t freeze and reheat well (they get gummy). Freeze the filling in a freezer-safe container for up to 3 months. When ready, thaw overnight in the fridge, pour into your baking dish, top with fresh biscuit pieces, and bake as directed.
Ingredients Needed (full recipe on the recipe card below)
Shredded cooked chicken — rotisserie chicken is my go-to for quick, flavorful results. Leftover baked or boiled chicken works too.
Refrigerated biscuits — I use Grands! Buttermilk Biscuits. Cut each into quarters so they bubble up evenly.
Cream of chicken soup — the base of the creamy gravy. Low-sodium works well.
Chicken broth — loosens the sauce to the right consistency. Low or no sodium is a great swap.
Sour cream — adds rich creaminess. Plain Greek yogurt works as a substitute.
Frozen mixed vegetables — peas, carrots, corn, and green beans are all great. No need to thaw.
Onion — sautéed with butter to build flavor. Leave it out if your family isn’t a fan.
Garlic — fresh minced or jarred, whichever you prefer.
Salted butter — for sautéing the aromatics and adding richness.
Garlic powder, onion powder, salt, and pepper — simple seasonings that pull everything together. Taste and adjust.
Shredded cheddar cheese — sprinkled on top in the last few minutes of baking for a 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 spray and set aside.
In a large skillet over medium heat, melt 2 tablespoons of butter. Add diced onion and cook 3–4 minutes until softened. Add minced garlic and cook another 30 seconds until fragrant.
Add cream of chicken soup, chicken broth, and sour cream to the skillet. Stir until smooth. Add frozen mixed vegetables, shredded chicken, garlic powder, onion powder, salt, and pepper. Stir until combined and heated through, about 3–4 minutes. Taste and adjust seasoning.
Pour the filling evenly into the prepared baking dish. Cut each biscuit into quarters and scatter them evenly over the top—don’t press down. They need room to bubble up and rise through the sauce.
Bake uncovered for 25–30 minutes, until the biscuits are golden brown and cooked through. In the last 5 minutes, sprinkle shredded cheddar cheese on top and return to the oven until melted and bubbly. Let the casserole rest for about 5 minutes before serving—this helps it set up for easier scooping.
Pro Tips for the Best Bubble Up Pot Pie
Don’t overcrowd the biscuits. Scatter them in a single layer with a little space between so heat circulates and they bake properly instead of turning into a dense, doughy layer.
Get your filling hot before it goes in the oven. Heating it on the stovetop first ensures the biscuits and filling finish cooking at the same time. Cold filling can lead to over-browned biscuits before the center is warm.
Taste and season your filling before baking. This is your best chance to get the flavor just right. A little extra black pepper or garlic powder can make a big difference.
Check your biscuits for doneness. Ovens vary. Gently lift one biscuit piece from the center—it should be cooked through, 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 really a complete meal on its own—protein, vegetables, and starchy biscuits all in one dish. But if you want to round it out, a simple green salad on the side is always nice. Some roasted broccoli or steamed green beans also pair well with the creamy filling. And honestly, if you want to double down 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!
