Chicken Pot Pie Bubble Up Casserole

This Chicken Pot Pie Bubble Up Casserole is a quick and delicious twist on the classic comfort food! Flaky biscuit pieces bubble up in a creamy chicken and veggie filling, making it a perfect one-dish dinner for busy nights.

Ingredients

1 (16.3 oz) can refrigerated biscuit dough, cut into quarters
2 cups cooked, shredded chicken
1 (10.5 oz) can cream of chicken soup
½ cup sour cream
1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
1 cup shredded cheddar cheese
½ tsp garlic powder
½ tsp onion powder
Salt and pepper, to taste

Instructions

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
In a large bowl, mix together cream of chicken soup, sour cream, garlic powder, onion powder, salt, and pepper. Stir in shredded chicken and mixed vegetables.
Add the biscuit quarters to the bowl and gently toss to coat them in the mixture.
Pour everything into the prepared baking dish and spread evenly. Top with shredded cheese.
Bake for 30–35 minutes, or until the biscuits are golden brown and cooked through.
Let the casserole cool for 5 minutes before serving.

Notes

Swap out the mixed vegetables for your favorite veggies or what you have on hand.
For added flavor, sprinkle cooked bacon bits or a pinch of dried thyme over the casserole before baking.
Store leftovers in the refrigerator for up to 3 days. Reheat in the oven to retain the biscuit texture.