Chicken Pot Pie Bubble Up Casserole
Chicken Pot Pie Bubble Up Casserole is a easy American recipe that serves 6. 350 calories per serving. Recipe by In the Kitchen with Lynn on YouTube.
Prep: 20 min | Cook: 40 min | Total: 1 hr 15 min
Cost: $17.46 total, $2.91 per serving
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
Preheat Oven
Set the oven to 375°F (190°C) and let it preheat while you prepare the casserole.
Time: PT10M
Temperature: 375°F
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
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
Transfer to Baking Dish
Pour the entire mixture into the 13×9‑inch glass baking dish, spreading it into an even layer.
Time: PT2M
Prepare Biscuit Topping
Take the jumbo biscuits and cut each one into quarters using a knife or kitchen scissors.
Time: PT5M
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
Butter the Biscuit Tops
Brush the tops of the biscuit pieces with the melted butter, ensuring each piece gets a light coating.
Time: PT2M
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
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
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
Dietary info: Contains dairy, Contains gluten
Allergens: Dairy, Gluten, Soy
Ingredient Substitutions
- Instead of Cooked Chicken: cooked turkey, cooked ham
- Instead of Cream of Chicken Soup: cream of mushroom soup, homemade white sauce
- Instead of Salt: sea salt
- Instead of Fresh Ground Black Pepper: pre‑ground pepper
- Instead of Herb Oil: regular olive oil, vegetable oil with herbs
- Instead of Sodium‑Free Chicken Bouillon Powder: regular chicken bouillon, no‑salt broth powder
- Instead of Sour Cream: Greek yogurt, creme fraiche
- Instead of Mixed Vegetables: fresh mixed vegetables, broccoli florets
- Instead of Shredded Cheddar Cheese: Monterey Jack, Mexican blend cheese
- Instead of Jumbo Biscuits: homemade biscuit dough, scone pieces
- Instead of Unsalted Butter: margarine, olive oil
Equipment Needed
- Mixing Bowl
- Spatula or Wooden Spoon
- 13×9‑inch Glass Baking Dish
- Measuring Cups and Spoons
- Knife
- Cutting Board
- Aluminum Foil (optional)
- Oven Mitts
- Timer (optional)
Critical Steps — Do Not Skip
- Mixing the chicken with cream of chicken soup and sour cream to create a smooth base.
- Cutting the jumbo biscuits into quarters for even topping.
- Baking uncovered for the final 20 minutes to achieve a golden biscuit crust.
Chef Tips from the Video
- Use leftover rotisserie chicken for even less prep time.
- For extra flavor, sauté the frozen vegetables briefly in a pan with a little butter before adding them.
- A pinch of smoked paprika sprinkled on the biscuit tops adds a subtle smoky note.
Troubleshooting
Biscuits turn out soggy instead of golden.
Make sure to remove the foil for the full 20‑minute uncovered bake and brush the biscuits with butter right before the final stage.
Casserole is too dry.
Add an extra ¼ cup of sour cream or a splash of chicken broth before baking.
The top browns too quickly.
Tent the biscuits with foil for the last 5‑7 minutes of baking.
Storage
Refrigerator: Cool to room temperature, then cover and refrigerate for up to 4 days.
Freezer: Freeze in an airtight container for up to 2 months; reheat covered then uncovered.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Assemble the casserole up to step 7, cover tightly, and refrigerate for up to 24 hours before baking.
- Biscuits can be added fresh just before baking for maximum fluffiness.
Frequently Asked Questions
What is the cultural significance and history of chicken pot pie casserole in American comfort food cuisine?
Chicken pot pie has long been a staple of American home cooking, originating from British meat pies and adapting to the plentiful poultry and vegetables of the United States. The casserole version with a biscuit topping became popular in the Midwest as a quick, one‑dish family meal during cold winter months.
What regional variations of chicken pot pie casserole exist within the United States?
In the South, the topping is often a flaky biscuit or cornmeal crust, while in the Pacific Northwest a puff‑pastry lid is common. Some Midwestern families add corn kernels or use a cream of mushroom soup instead of cream of chicken for a richer flavor.
How is chicken pot pie casserole traditionally served in Midwestern American households?
It is typically served hot straight from the oven, often accompanied by a simple green salad or steamed green beans. Leftovers are reheated for lunch, and the dish is a popular way to use up leftover holiday turkey or chicken.
What occasions or celebrations is chicken pot pie casserole commonly associated with in American culture?
The dish is a go‑to comfort meal for cold winter evenings, post‑Thanksgiving leftovers, and casual family gatherings. It’s also a popular potluck option because it feeds a crowd and can be made ahead.
What authentic traditional ingredients are used in a classic American chicken pot pie casserole versus acceptable substitutes?
Traditional ingredients include cooked chicken, cream of chicken soup, frozen mixed vegetables, shredded cheddar, and a biscuit or pastry topping. Substitutes can be cream of mushroom soup, turkey or ham instead of chicken, and a homemade biscuit dough or puff pastry in place of store‑bought biscuits.
What other American side dishes pair well with chicken pot pie casserole?
A crisp garden salad with vinaigrette, roasted Brussels sprouts, or buttery corn on the cob complement the creamy casserole nicely. A loaf of crusty bread can also be used to sop up any extra sauce.
How has the chicken pot pie casserole evolved over time in American home cooking?
Originally a simple meat‑and‑vegetable pie, the casserole version emerged with the rise of convenience foods like canned soups and pre‑made biscuit dough in the mid‑20th century. Modern recipes often add cheese, herbs, and use leftover rotisserie chicken for speed.
What are the most common mistakes to avoid when making chicken pot pie casserole with biscuit topping?
Common errors include over‑mixing the filling, which can make it watery, not cutting the biscuits small enough so they don’t sink, and forgetting to remove the foil for the final bake, which prevents the biscuits from browning.
Why does this chicken pot pie casserole recipe use a covered bake for the first 10 minutes instead of baking uncovered the whole time?
Covering the dish traps steam, allowing the filling to heat through evenly without drying out. Removing the foil later lets the biscuit topping develop a golden, crisp crust.
Can I make the chicken pot pie casserole ahead of time and how should I store it before baking?
Yes, you can assemble the casserole through step 7, cover tightly, and refrigerate for up to 24 hours. When ready, add the buttered biscuits, then bake as directed.
What does the YouTube channel In the Kitchen with Lynn specialize in?
In the Kitchen with Lynn focuses on approachable, family‑friendly American comfort food, often using leftover ingredients and pantry staples to create quick, satisfying meals for everyday cooking.
How does the YouTube channel In the Kitchen with Lynn's approach to comfort‑food cooking differ from other American cooking channels?
Lynn emphasizes using what you already have on hand, such as leftover rotisserie chicken or frozen vegetables, and she often adds personal twists like biscuit "bubble‑up" toppings, making her recipes especially practical for busy home cooks.
Last updated: September 1, 2026
