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.
The biscuits rise in the oven or “bubble up” as they are baking in the oven. It does really look like a lot of bubbles on the bottom of the pan if you just look at the biscuit layer.
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
How to make Bubble Up Chicken Pot Pie
- 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.
- 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. Bake at 350 for 25 minutes
Equipment Needed
Here are some tools that will help will help you with the recipes. All links will open in Amazon. Yes I do get a small earning if purchase from the link
AmazonCommercial Mixing Bowls, 3 Piece Set, Lids Not Included
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
25 Recipes for the Slow Cooker
Maple Bacon Corn Bread Muffins
If you’ve tried this Bubble Up Chicken Pot Pie or any other recipe on the site, let me know in the comment section how it turned out. Snap a picture and upload it to Pinterest.
Bubble Up Chicken Pot Pie
- Prep Time: 10min
- Cook Time: 25min
- Total Time: 35 minutes
- Yield: 8 1x
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
myWW points: Blue 5; Green 5; Purple 5
My WW Personal Points: 4 Click here to see in recipe builder (will have to log in)
- Category: Dinner
- Method: Bake
- Cuisine: American
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
Bethanne Cassidy says
This was a delicious recipe! Since it's just my husband and myself, we had enough for seconds and for leftovers. My husband is not usually a fan of leftovers, but gobbled this up each time! I used light butter and fat free milk to help lighten things up, but could not find lowfat biscuits so I had to use the regular ones. That changed my points/serving to 8 pts (on WW Green plan), but it was well-worth it! I will keep a lookout for lowfat biscuits, though, to make this again!!
★★★★★
Jenna says
Check the recipe instructions step 6 for the serving size.
Elizabeth Johnson says
How big is a serving? Like a cup? Thank you.
Jenna says
Recipe updated!
Robin says
Hello,
The onion was left off the ingredients list. I'm making this tonight. I'm going to leave the onions out this time but I'd like to make it with them.
Leanne Smee says
Yum! I made this recipe twice last week it is amazing and easy too! My picky 14 year old after being talked into having some went right back for seconds. The weather is chilly here and this is the perfect comfort food. ... I also lost 4lbs this week ... double whammy!!! ... I did use 1/2 cup frozen seasoning blend for the onion.
★★★★★
Jenna says
LOL 🙂
Laura Vickers says
YES! I have a tiny heart attack every time I spent a can of biscuits!
★★★★★
Jenna says
I don't recall whether or not if I used onions in that recipe it was so long ago! If I did I probably only added 1/2 an onion.
Marissa says
Hi there! I noticed in the instructions you mention “cook until the onions are transparent.” I don't see onion on the ingredients list, is your onion included in the mixed vegetables bag? I would like to use an onion not included in the bag, what is your suggested amount? I also noticed you have 2 ½ cups of chicken stock listed twice under ingredients and mentioned once in the instructions area. Can you please clarify how much chicken stock? Thank you so much….This looks delicious!!!