Bubble Up Chicken Pot Pie Casserole


  • 16.3 oz can refrigerated biscuits
  • 2 cups of shredded chicken I used a rotisserie chicken
  • 1 1/2 cup of mixed veggies
  • 1 can of cream of mushroom soup (we found this too salty, so made homemade version)
  • 1 cup of sour cream
  • 1 tsp of dried thyme
  • Salt and pepper to taste
  • 2 cups of cheddar cheese divided


  • Preheat your oven to 350. Spray a 9×13 pan with cooking spray.
  • Cut your biscuits into ⅛ pieces.
  • Combine the biscuits, chicken, mixed veggies, cream of mushroom soup, sour cream, thyme, salt and pepper and 1 cup of cheddar cheese in a bowl.
  • Spread the mixture into your pan and top with the remaining cup of cheese.
  • Bake for 30-35 minutes till your biscuits have popped up and the cheese is bubbly.

Homemade Cream of Soup


  • 2 1/2 cups chicken broth (I used 2 cans)
  • 1 1/2 cups milk
  • 3/4 cup flour
  • 1 tablespoon seasoning mix (or on your own, 1/2 tsp. onion powder, 1/2 tsp. garlic powder, 1/2 tsp. black pepper, 1 tsp. salt, 1/2 tsp. parsley, etc)


  1. Combine the chicken broth and 1/2 cup of the milk in a large saucepan. Bring to a low boil.
  2. Meanwhile, in a small bowl, whisk the flour and seasonings into the remaining 1 cup milk until a smooth, thick mixture forms.
  3. Pour the flour and milk mixture into the saucepan with the broth mixture over low heat and stir continuously, whisking as the mixture simmers. Continue to simmer and stir/whisk until the mixture is smooth and thick, 5-10 minutes. The mixture will thicken a bit as it cools.

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