January 09, 2021

RECIPE: Chicken Pot Pie Bubble-Up Casserole

Several years ago, I discovered a "bubble up" casserole on Pinterest--"pizza" bubble up. Then I realized you could make it into just about anything! You use biscuits, some sort of liquid/sauce, and add-ins. So I've made probably about two dozen varieties since then.

My favorite is probably this Chicken Pot Pie Bubble Up. It tastes like a chicken pot pie, only it's much less work. You can use raw chicken, frozen veggies, and you don't have to make a crust!

Yesterday, I REALLY didn't want to cook dinner, but I realized I had the ingredients all ready to make this Bubble Up. And it was delicious!

Here is a printer-friendly version!


2 small cans of biscuits (there are about 10 per can, with 3 biscuits per serving)
16 oz. raw boneless/skinless chicken breasts, cut into bite-sized pieces
2 cups chicken gravy (jarred, made from a packet, homemade, whatever you like). Sometimes I make extra gravy for serving.
1 bag (about 2 cups) of frozen mixed vegetables (corn, peas, carrots, green beans). I love peas and corn, so I always add a little extra of these two.
1/2 tsp. thyme
1/4 tsp. ground black pepper


Preheat oven to 350 degrees F.

Spread a little oil on the bottom of a 13x9 casserole dish. Cut the biscuits into six pieces each (I stack about five biscuits on top of each other and use a sharp chef's knife to cut through the stack (three times) so that each biscuit is cut into six wedges.) Spread the pieces evenly in the casserole dish.

Add the raw chicken, the frozen veggies, thyme, and black pepper. Stir all to combine evenly. Pour the gravy over the top and mix just until combined.

Place in preheated oven, uncovered. Pull it out and stir after about 30 minutes. Then continue baking for about 10-15 minutes--until chicken is cooked though, and biscuits are beginning to brown on top. Serve with extra gravy, if desired.

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