Bubble Up Chicken Pot Pie Casserole
You’ll need: black pepper, carrots, cooked shredded chicken breast, dried thyme, frozen peas, jarred chicken gravy, olive oil, refrigerated biscuit dough and sharp cheddar cheese.
Serves: 6 · Time: about 1 hour
Get the full recipe and method from Emily Bites →
Thanks to Emily Bites for this recipe, and to Barry Lewis for the featured photo. This page used to link to Yummly, which has closed, so the link now goes straight to the cook’s own recipe.
Good to know
- Built for shortcuts. It starts with cooked chicken and jarred gravy, so it is a good home for a rotisserie chicken or leftover turkey. Not sure your leftovers are still good? Here is how long leftover turkey lasts.
- Why “bubble up”? The biscuit dough is cut into small pieces and scattered through the filling, so the pieces puff and brown between the gravy instead of sitting on top as one crust.
- Easy swaps. A bag of frozen mixed vegetables can stand in for the carrots and peas, and any sharp cheese you like will melt over the top.
- Leftovers. Keep them covered in the fridge and eat within 3 to 4 days. Reheat in the oven rather than the microwave if you want the biscuits to stay a little crisp.
More chicken pot pie ideas
- Chicken pot pie made from scratch
- Slow cooker chicken pot pie
- Chicken pot pie soup
- 10 chicken pot pie recipes
- Bubble up pizza casserole
Pages: 1 2
Sharing on https://www.facebook.com/Love Simple Cooking
Wow girl, getting all these great recipes from you, makes it hard to diet. Just come to Paducah and prepare them for us. Don’t forget to bring the younglings.:-)
Yum
YUM yum
really
Yum yum yum
YUMMIE!!!!!!!!!!!!!
Looks good.
That looks good, thanks.
Yummy