Name: Chicken Pot Pie Bubble Up Casserole
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups cooked chicken, shredded; 1 can (15 oz) refrigerated biscuit dough, cut into pieces; 1 can (10.5 oz) cream of chicken soup; 1 cup frozen mixed vegetables (carrots, peas, corn, etc.); 1/2 cup chicken broth; 1/2 cup shredded cheddar cheese; 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; Salt and pepper to taste

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Chicken Pot Pie Bubble Up Casserole a comforting, creamy casserole that brings together tender shredded chicken, savory vegetables, and biscuit dough in a warm, bubbly bake. This Chicken Casserole is a fun, shortcut version of the classic dish—no pie crusts required, just delicious, golden biscuit pieces that puff up while baking. It’s hearty, simple to prepare, and full of nostalgic flavor in every bite.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 cups cooked chicken, shredded

1 can (15 oz) refrigerated biscuit dough, cut into pieces

1 can (10.5 oz) cream of chicken soup

1 cup frozen mixed vegetables (carrots, peas, corn, etc.)

½ cup chicken broth

½ cup shredded cheddar cheese

¼ teaspoon garlic powder

¼ teaspoon onion powder

Salt and pepper to taste

Directions

I start by preheating my oven to 375°F (190°C).

In a large mixing bowl, I combine the shredded chicken, cream of chicken soup, chicken broth, garlic powder, onion powder, frozen vegetables, salt, and pepper. I stir it all together until it’s well mixed.

Then I gently fold in the biscuit dough pieces until they’re coated with the creamy mixture.

I pour everything into a greased 9x13-inch baking dish, spreading it out evenly.

Next, I sprinkle shredded cheddar cheese over the top.

I bake it for 30 to 35 minutes, until the biscuit pieces are golden brown and the casserole is bubbling.

I let it cool for a few minutes before serving—it helps everything set up nicely.

Servings and timing

This recipe makes 6 hearty servings.

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Calories per serving: Approximately 350 kcal

Variations

I sometimes swap the cheddar for mozzarella or a cheese blend for a different flavor.

To add extra depth, I stir in a teaspoon of dried thyme or rosemary with the spices.

If I have leftover turkey from the holidays, it works just as well as chicken in this casserole.

For a spicy kick, I toss in a pinch of red pepper flakes or a few dashes of hot sauce.

When I want to lighten it up, I use reduced-fat soup and cheese, and cut back slightly on the biscuit dough.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place a portion in the microwave and heat in 30-second intervals until warmed through. For the oven, I cover the casserole with foil and reheat at 350°F until hot. If the biscuits start drying out, I drizzle a tiny bit of broth over the top before reheating to bring back some moisture.

FAQs

How do I keep the biscuits from getting soggy?

I make sure to evenly distribute the biscuit pieces and not overcrowd them. That way, they have room to puff up and bake through instead of getting soggy in the filling.

Can I make this ahead of time?

Yes, I can prep the casserole and refrigerate it (unbaked) for a few hours. I just bring it to room temperature before baking, or add extra baking time if going straight from the fridge to the oven.

What vegetables work best in this recipe?

I usually use a frozen mix of peas, carrots, and corn, but green beans or diced potatoes work well too. I like to keep it colorful and balanced.

Can I use homemade biscuit dough?

Absolutely. If I have time, I make a quick drop biscuit dough and fold it in just like the canned kind. It adds a nice homemade touch.

Is there a way to make this casserole gluten-free?

Yes, I use gluten-free biscuit dough (store-bought or homemade) and make sure my soup is labeled gluten-free. Everything else is naturally gluten-free or has easy swaps.

Conclusion

This Chicken Pot Pie Bubble Up Casserole is one of those go-to comfort meals I keep coming back to. It’s creamy, warm, and filled with the nostalgic flavors I love, all without the hassle of a traditional pie crust. Whether I’m feeding the family or just craving something hearty, this dish always hits the spot.

Recipe:

Chicken Pot Pie Bubble Up Casserole

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Author: Cheryl
Total Time: 45 minutes
Yield: 6 servings

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Description

This Chicken Pot Pie Bubble Up Casserole is the ultimate comfort food made easy—packed with shredded chicken, creamy soup, hearty vegetables, and fluffy biscuit dough that "bubbles up" into golden perfection. A family-friendly, one-dish meal that transforms classic chicken pot pie into a simple, weeknight casserole. No crust, no fuss, just big flavor and cozy satisfaction.

Instructions

Preheat oven to 375°F (190°C).
In a large bowl, mix shredded chicken, cream of chicken soup, chicken broth, garlic powder, onion powder, frozen vegetables, salt, and pepper.
Gently fold in the biscuit dough pieces until evenly coated.
Pour the mixture into a greased 9x13-inch baking dish and spread evenly.
Sprinkle shredded cheddar cheese over the top.
Bake for 30–35 minutes, until the biscuit pieces are golden and the casserole is bubbling.
Let cool for 5 minutes before serving.