Chicken Pot Pie Bubble Up Casserole
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
Ingredients
- 1 can refrigerated biscuits
- 1 cup cooked chicken
- 1 bag steamed mixed veggies
- 1 can cream of chicken soup
- 4 Tbsp butter melted
Instructions
- Mix together all ingredients.
- Spread evenly in a greased 13x9 pan.
- Bake at 350° for 25-30 minutes or until biscuits are golden brown.
Looking for more quick dinners? Check these out!
Oven Roasted Chicken and Veggies
Don’t forget to pin!
The instructuons aren’t very clear (like the fact you are supposed to mix the biscuts into the mixture).
Thank you for the feedback! I’ll give it another look over 🙂