Chicken Pot Pie Bubble Up Casserole

Ingredients

• 3 cups Cooked Chicken (shredded leftover chicken thighs or rotisserie chicken)
• 2 cans Cream of Chicken Soup (regular 10.5‑oz cans)
• 1 tsp Salt (kosher or table salt)
• 1 tsp Fresh Ground Black Pepper (freshly ground for best flavor)
• 2 tbsp Herb Oil (any oil infused with dried herbs; can use olive oil plus dried thyme and rosemary)
• 1 tsp Sodium‑Free Chicken Bouillon Powder (adds extra chicken flavor, optional)
• 1 cup Sour Cream (plain, full‑fat)
• 10 oz Mixed Vegetables (frozen blend of carrots, peas, corn, green beans)
• 1 cup Shredded Cheddar Cheese (sharp cheddar, shredded)
• 1 package Jumbo Biscuits (store‑bought, cut into quarters)
• 2 tbsp Unsalted Butter (melted, for brushing biscuit tops)

Instructions

1. Preheat Oven

   Set the oven to 375°F (190°C) and let it preheat while you prepare the casserole.

   Time: PT10M

   Temperature: 375°F

2. Combine Base Ingredients

   In a large mixing bowl, add the shredded chicken, both cans of cream of chicken soup, salt, freshly ground black pepper, herb oil, chicken bouillon powder, and sour cream. Stir until a smooth, creamy mixture forms.

   Time: PT5M

3. Add Vegetables and Cheese

   Fold the frozen mixed vegetables and shredded cheddar cheese into the chicken mixture. The vegetables can stay frozen; they will cook in the oven.

   Time: PT3M

4. Transfer to Baking Dish

   Pour the entire mixture into the 13×9‑inch glass baking dish, spreading it into an even layer.

   Time: PT2M

5. Prepare Biscuit Topping

   Take the jumbo biscuits and cut each one into quarters using a knife or kitchen scissors.

   Time: PT5M

6. Arrange Biscuits on Casserole

   Scatter the biscuit quarters over the top of the casserole, covering as much surface as possible. They don’t need to be perfectly uniform.

   Time: PT3M

7. Butter the Biscuit Tops

   Brush the tops of the biscuit pieces with the melted butter, ensuring each piece gets a light coating.

   Time: PT2M

8. Partial Bake Covered

   Cover the baking dish loosely with aluminum foil and bake for 10 minutes. This helps the filling heat through without over‑browning the biscuits.

   Time: PT10M

   Temperature: 375°F

9. Finish Baking Uncovered

   Remove the foil and continue baking until the biscuits are golden brown and the casserole is bubbling around the edges, about 20 minutes.

   Time: PT20M

   Temperature: 375°F

10. Rest and Serve

    Allow the casserole to rest for 5 minutes before serving so the sauce thickens slightly and the biscuits set.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

3g