Chicken Pot Pie Bubble Up Casserole combines all of the flavors of a chicken pot pie with a quarter of the work! Put this delicious dinner on the table in under 30 minutes.
This is my first time making a bubble up casserole. They’ve been going by on Pinterest for so long, tempting me, but I had weight-loss goals, and Pillsbury butter flavored jumbo rolls were not on the menu. Now I’m out of the loss phase and into maintenance, and I can eat things I’ve only drooled over for the last 9 months. Including bubble up casseroles.
Guys, so good! One of my husband’s favorite foods is my chicken pot pie, but since I make it all from scratch, it takes like, forever. Seriously. So I make it about once a year and kind of hate every minute of it. I decided to see if I could turn it into one of these bubble up casseroles. This was a good decision. I am now no longer obligated to make a traditional chicken pot pie because this is apparently just as good.
And it is so dang easy. I used some pulled chicken I’d made in the crockpot mixed in with steamed veggies and chopped up some refrigerated biscuits, tossed them in a 13×9 and baked it. Really. That’s it. The rolls rise and bubble up so nicely, and the result both looks and tastes amazing. This would be perfect for last minute entertaining – it takes practically no time, and it looks all fancy.
Chicken Pot Pie Bubble Up Casserole
- 1 can refrigerated biscuits
- 1 cup cooked chicken
- 1 bag steamed mixed veggies
- 1 can cream of chicken soup
- 4 Tbsp butter melted
- Mix together all ingredients.
- Spread evenly in a greased 13x9 pan.
- Bake at 350° for 25-30 minutes or until biscuits are golden brown.