Bubble Up Chicken Pot Pie is a variation of the recipe for Bubble Up Enchiladas or Bubble Up Pizza. Usually, the biscuits are placed on the bottom of the pan and then the rest of the ingredients go on top of the biscuits.
I made this recipe back in 2015 and 2 Ingredient dough wasn’t popular back then but this can totally be made with that. 2 Ingredient dough is equal parts self-rising flour and plain Greek yogurt. 1 cup ratio. If you cut the biscuits into 8 pieces just spread those on top of the pot pie casserole. If you use 2ID instead of store bought biscuits the recipe comes down to 3 smart points per serving. 1 serving is about 1 cup.
If you plan on making it with 2ID dough instead make the dough first. My recipe for 2 ID can be found here. 2 Ingredient Dough
If you easy dinner recipes like this try Corn Chowder, Weight Watchers Veggie Ranch Pizza, or Lasagna Soup.
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Ingredients Needed
- Unsalted butter is the most commonly used type of butter in baking, as it allows for more control over the amount of salt in the recipe.
- Yellow onion, diced provide a sweet and savory flavor to the dish, while also helping to build the foundation of the dish with its aroma and ability to caramelize.
- Frozen mixed vegetables
- salt and pepper to taste
- Crushed red pepper - are small pieces of dried hot peppers, typically made from cayenne, that are crushed or ground into small flakes.
- Flour - is a type of wheat flour that is commonly used in cooking and baking. It is versatile and can be used for a variety of recipes, including bread, cakes, cookies, and pastries.
- Chicken stock - The best type of chicken stock to use is one that is homemade. For canned stock, I look for ones that say reduced sodium or fat free.
- Milk - Dairy does not like me at all so I go for a lactose free milk such as Fairlife. It also has more protein in it.
- Shredded chicken is a versatile ingredient that can be used in a variety of dishes such as tacos, burritos, salads, sandwiches, and soups. It is a great way to add protein to your meals and can be prepared easily at home.
- Low fat buttermilk biscuits - are a popular type of refrigerated dough that can be found in most grocery stores. These versatile biscuits are a great addition to any meal and can be used to create a variety of dishes, from sweet to savory.
- See the recipe card below for a full list of ingredients and measurements.
How to make Bubble Up Chicken Pot Pie
Step 1: Melt butter in large stock pot. Add in all the vegetables and cook until the onions are transparent. Sprinkle some salt, pepper, and ¼ teaspoon of crushed red pepper on the vegetables. Cook for about 5-10 minutes. Add in flour and cook for 2 minutes.
Step 2: Next, and in chicken broth and stir until the mixture becomes thick. Mix in ½ cup of milk and add the chicken.
Step 3: Pour the chicken and vegetable mixture into a 9 X 13 in casserole and layer on the biscuits. Bake at 350 for 25 minutes.
Pro Tips for Bubble Up Chicken Pot Pie
Cut the biscuits into small pieces. Cutting the refrigerated biscuits into smaller pieces helps them cook evenly and allows the biscuit dough to spread throughout the chicken pot pie mixture.
Do not thaw the vegetables. If you are using frozen mixed vegetables, you can add them straight from the freezer. They will cook as the casserole bakes.
Use cooked chicken. Rotisserie chicken is an easy shortcut, but leftover baked or grilled chicken works just as well. Shredded or chopped chicken can both be used.
Check the biscuits before serving. The top should be golden brown and the biscuit pieces in the center should be cooked through. If the tops brown too quickly, loosely cover the dish with foil while the center finishes cooking.
Serving Suggestions
Bubble Up Chicken Pot Pie is hearty enough to serve as a complete meal, but you can easily add a simple side dish.
Serve it with a green salad tossed with your favorite dressing for some fresh crunch alongside the creamy casserole.
For an extra cozy dinner, serve the pot pie with mashed potatoes or a small side of cranberry sauce.
Storage and Freezing
Store leftover Bubble Up Chicken Pot Pie in an airtight container or cover the baking dish tightly with plastic wrap or foil. Refrigerate for up to 3 to 4 days.
Reheat individual portions in the microwave until heated through. You can also reheat portions in the oven or air fryer if you want the biscuit topping to become crisp again.
For freezing, allow the casserole to cool completely before transferring portions to freezer-safe containers. Freeze for up to 2 to 3 months for the best quality.
Equipment Needed
KOOV Individual Lasagne Pan Deep, Rectangular 9x13 Baking Dish, Ceramic Baking Dish, Bakeware for Tapas, Roasting, Casserole Dish for Oven, (Haze Blue)
Other Recipes To Try
If you tried this Bubble Up Chicken Pot Pie any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries
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Bubble Up Chicken Pot Pie
- Prep Time: 10min
- Cook Time: 25min
- Total Time: 35 minutes
- Yield: 8 1x
- Category: Dinner
- Method: Bake
- Cuisine: American
Description
Bubble Up Chicken Pot Pie is a variation of the recipe for Bubble Up Enchiladas or Bubble Up Pizza. Usually, the biscuits are placed on the bottom of the pan and then the rest of the ingredients go on top of the biscuits.
Ingredients
- 2 tablespoons butter
- ½ cup of yellow onion, diced
- 1 cup frozen mixed vegetables
- salt and pepper to taste
- ¼ teaspoon of crushed red pepper
- 3 tablespoons flour
- 2 ½ cups of low sodium chicken stock
- ½ cup of 1% milk
- 2 to 3 cups of shredded chicken
- 1 can of 16.5 oz low fat buttermilk biscuits
2 Ingredient Dough (optional)
- 1 cup of self rising flour
- 1 cup of plain Greek Yogurt
Instructions
- Melt butter in large pot. Add in all the vegetables and cook until the onions are transparent. Sprinkle some salt, pepper, and ¼ teaspoon of crushed red pepper on the vegetables. Cook for about 5-10 minutes. Add in flour and cook for 2 minutes.
- Next, and in chicken broth and stir until the mixture becomes thick. Mix in ½ cup of milk and add the chicken.
- Pour the chicken and vegetable mixture into a 9 X 13 in casserole and layer on the biscuits. If you are making your own dough skip the biscuit part and go to step 3.
- Mix together 1 cup of self-rising flour and 1 cup of Greek yogurt together in a bowl. Dump out the dough and rest of the flour onto a work surface and form it into a ball. Cut the dough into 8 equal pieces and spread that on top of the pot pie mixture.
- Bake at 350 for 25 minutes
- Divide the casserole into 8 equal servings. Serving Size: about 1 cup
Notes
WW points: 4 Click here to see in recipe builder (will have to log in)
Nutrition
- Serving Size: 1
- Calories: 336
- Sugar: 11.18
- Fat: 9.5
- Saturated Fat: 3.49
- Carbohydrates: 41.56
- Fiber: 3.8
- Protein: 21.57
Jenna says
That's interesting. I had a different experience. A lot of people in the comments who cook often had great results, so it might be one of those recipes where small differences in ingredients or cookware change the outcome.
Jen says
It was very disappointing. It was so watery. I followed the recipe exactly. Not a due over for this family.
megabazaar says
Delicious
Jenna says
That is why I use the premade dough for this. I would try it again using the biscuit dough the recipe calls for.
Ginger says
This was good but the 2 ingredient dough did not cook fully after keeping the casserole in the fridge. I baked extra 10 but still raw. Disappointed.
Michael says
Delicious! I made this recipe with a few modifications. I made the filling exactly as directed but substituted fat-free half and half (what I had on hand and didn't change the WW points). Instead of the biscuits, I used a crescent dough sheet (from the tube). I cut in half and blind baked the first half in a 8"x8" casserole dish. After cooling, I added in the filling and covered with the second half of the dough sheet and baked as directed. It made 4 generous serving sizes for 11 points/each.
Amy Kussmann says
Delicious! But I used a 10oz bag of mixed veggies!