Chicken Pot Pie Bubble Up Casserole


  • 16.3 oz can refrigerated biscuits
  • 2 cups of shredded chicken (I poached breasts and thighs. Saved the broth)
  • 1 1/2 cup of mixed veggies
  • 1 1/2 cup of diced potatoes, slightly thawed (I used Potatoes O’Brien)
  • 1 can of cream of mushroom soup (or cream of chicken soup)
  • 1 cup of saved chicken broth (to help “loosen” up mixture)
  • 1 cup of sour cream
  • 1 tsp of dried thyme (I used dried Italian seasoning)
  • 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, potatoes, thyme, salt and pepper and 1 cup of cheddar cheese in a bowl.
  • Stir together. If needed, use some of the chicken broth.
  • 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.

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