Ingredients
Equipment
Method
Prepare the Filling
- Grab a spacious medium mixing bowl. Combine the pre-cooked, shredded chicken, cream of chicken soup, sour cream, shredded cheddar cheese, and mixed frozen veggies. Stir in the garlic powder, seasoned salt, heavy cream, and dried thyme or poultry seasoning. Mix thoroughly until all ingredients are combined and the filling is creamy.
Add the Biscuits
- Cut each refrigerated biscuit into fourths. Gently toss these biscuit pieces directly into the chicken mixture. Fold them in carefully until they are evenly coated and distributed throughout the creamy filling.
Assemble and Prepare for Baking
- Lightly spray a 9x13 baking pan with cooking spray to prevent sticking. Carefully spread the chicken and biscuit mixture evenly into the prepared pan, allowing room for the biscuits to expand. Lightly brush the tops of the biscuit pieces with about 2 tablespoons of melted butter.
Bake to Golden Perfection
- Preheat your oven to 375°F (190°C). Place the baking pan in the preheated oven and bake for about 35-45 minutes. The casserole is cooked when the biscuits are beautifully golden brown, the filling is bubbly around the edges, and an internal temperature of 165°F (74°C) is reached. If the biscuit tops brown too quickly, loosely cover the casserole with aluminum foil.
Serve and Enjoy!
- Once the casserole is golden and bubbly, remove it from the oven and let it rest for a few minutes before serving. Scoop out generous portions and enjoy your perfectly cooked Chicken Pot Pie Bubble Up Casserole!
Nutrition
Notes
This casserole is excellent for meal prep and can be assembled ahead of time or frozen, either baked or unbaked, for ultimate convenience. Remember to give biscuits room to expand in the pan and cover loosely with foil if browning too quickly during baking. Ensure an internal temperature of 165°F (74°C) is reached for perfect doneness. Nutrition information is estimated based on common ingredients and serving sizes and may vary.