This Bubble Up Chicken Pot Pie is a modern twist on the traditional favorite. With its fluffy biscuit topping and creamy chicken filling, this dish is comfort food at its finest. What sets this recipe apart is the “bubble up” effect, where tender biscuit pieces rise and create a perfect golden crust while soaking up the savory sauce. It’s a family-friendly meal that’s both easy to make and packed with flavor!
Ingredients:
- 2 cups cooked chicken, shredded or cubed
- 1 can (10.5 oz) cream of chicken soup
- 1 cup frozen mixed vegetables (carrots, peas, corn)
- 1/2 cup sour cream
- 1/2 cup chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried thyme
- Salt and pepper to taste
- 1 can (16 oz) refrigerated biscuit dough, cut into quarters
- 1/2 cup shredded cheddar cheese (optional)
- Fresh parsley for garnish (optional)
Instructions:
- Preheat the oven: Set your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Prepare the filling:
In a large mixing bowl, combine the cooked chicken, cream of chicken soup, frozen mixed vegetables, sour cream, and chicken broth. Stir in the garlic powder, onion powder, dried thyme, salt, and pepper. Mix well until everything is evenly coated. - Add the biscuits:
Cut each biscuit into quarters and gently fold them into the chicken mixture. Make sure the biscuit pieces are evenly distributed and coated with the creamy filling. - Transfer to baking dish:
Pour the chicken and biscuit mixture into the prepared baking dish, spreading it evenly. If you’re using cheddar cheese, sprinkle it over the top. - Bake:
Place the dish in the preheated oven and bake for 25-30 minutes or until the biscuits are golden brown and cooked through. The filling should be bubbling up around the biscuits. - Garnish and serve:
Once baked, remove the dish from the oven and let it cool for a few minutes. Garnish with fresh parsley if desired and serve warm.
Enjoy your delicious Bubble Up Chicken Pot Pie, a perfect blend of creamy filling and buttery biscuit bubbles!