Chicken Pot Pie Bubble Up Casserole
A quick and comforting chicken pot pie made in a single casserole using refrigerated biscuit dough for a bubbly, golden topping. Ready in under an hour and perfect for weeknight dinners.
Ingredients
Main Ingredients
- 3 cup cooked chicken, shredded or cubed
- 1.5 cup frozen mixed vegetables (carrots, peas, corn) thawed
- 1 can (10.5 ounce) condensed cream of chicken soup
- 0.5 cup milk use whole or 2% for creaminess
- 2 tablespoon butter melted
- 1 can refrigerated biscuit dough (8 count) cut into quarters
- 0.5 cup onion, finely diced
- 1 teaspoon garlic, minced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped optional for garnish
Instructions
Preparation Steps
- Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
- In a large skillet over medium heat, melt 1 tablespoon of butter. Add the diced onion and cook until softened, about 4 minutes. Stir in the minced garlic and cook 30 seconds until fragrant.
- In a large bowl combine the cooked chicken, thawed mixed vegetables, condensed cream of chicken soup, milk, cooked onion and garlic mixture, salt, and pepper. Stir until well combined.
- Spread the chicken mixture evenly into the prepared baking dish.
- Cut each biscuit into quarters and arrange the pieces evenly over the top of the chicken mixture. Drizzle the remaining melted butter over the biscuit pieces.
- Bake in the preheated oven for 20 to 25 minutes, until the biscuits are golden brown and cooked through and the filling is bubbly.
- Remove from the oven and let the casserole rest for 5 minutes. Sprinkle with chopped parsley before serving.
Notes
Leftovers keep well covered in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through to maintain biscuit texture.
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