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Chicken Pot Pie Bubble Up Casserole

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Ingredients Method

Ingredients
  

  • 2 cups –3cooked chicken shredded
  • 1 can cream of chicken soup
  • cup ½sour cream or Greek yogurt
  • 1 cups ½frozen mixed vegetables
  • 1 cups ½shredded cheddar cheese divided
  • 1 can refrigerated biscuit dough quartered
  • Poultry seasoning salt & pepper

Method
 

  1. Get the Oven Ready Preheat your oven to 350–375°F. Lightly grease a 9×13 baking dish so nothing sticks later.
  2. Mix the Filling In a large bowl, combine: Cooked chicken Cream of chicken soup Sour cream Frozen vegetables Seasonings About half of the shredded cheese Stir until everything is evenly coated. It should look thick, creamy, and packed with ingredients.
  3. Add the Biscuit Pieces Cut each biscuit into quarters. Fold them gently into the mixture. You want every piece coated, but don’t overmix. The biscuits need space to rise.
  4. Bake Until Bubbling Spread the mixture evenly into your prepared baking dish. Bake uncovered for about 25–30 minutes. You’ll see the edges bubbling and the biscuits starting to puff up. Sprinkle the remaining cheese on top, then return the dish to the oven for another 5–10 minutes until the top is golden and melted.
  5. Let It Rest Give the casserole five minutes to settle before serving. This short rest helps the sauce thicken slightly and makes scooping easier.