Easy Chicken Pot Pie Casserole

This Chicken Pot Pie Bubble Up is the creamiest casserole with tender chicken, your favorite veggies, cheddar cheese, and flaky biscuits on top.

Course Main Course

Cuisine American

Keyword chicken pot pie casserole, chicken pot pie casserole with biscuits, creamy chicken pot pie casserole

Prep Time 10

Cook Time 35

Total Time 45

Servings

2 cups cooked chicken leftover chicken, rotisserie chicken or shredded chicken all work also
1 10 oz can cream of chicken soup OR cream soup substitute
1 cup sour cream
1 cup shredded cheddar cheese
1½ cups frozen mixed veggies
1 16 oz. can refrigerated biscuits
1½ teaspoons garlic powder
1 teaspoons onion powder
1 teaspoons dried tarragon or thyme
½ teaspoons black pepper
½ teaspoons salt

Preheat the oven to 375-degrees F.
Lightly grease a 9x13 baking dish (or use cooking spray).
In a large bowl, mix together the cream soup, sour cream, seasonings, mixed vegetables, and chicken.
Spoon the chicken mixture into the prepared baking dish.
Sprinkle the cheddar cheese on top of the filling.
Cut each biscuit into four pieces.
Add the biscuit pieces to the top of the casserole.
Bake for 35-40 minutes until the biscuits are golden brown and the chicken mixture is bubbly.