Ingredients:
- 2 cups cooked, shredded chicken (rotisserie chicken works great!)
- 1 can (10.5 oz) cream of chicken soup (or a healthier, reduced-fat version)
- 1/2 cup low-sodium chicken broth
- 1 1/2 cups frozen mixed vegetables (peas, carrots, corn, etc.)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme or sage (optional)
- 1 can (16 oz) refrigerated biscuit dough (flaky style or buttermilk)
- 1 tablespoon olive oil or melted butter (for greasing the baking dish)
- Optional: 1/2 cup shredded cheese (cheddar or your favorite kind)
Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or cooking spray.
- Make the Filling:
In a large mixing bowl, combine the cooked shredded chicken, cream of chicken soup, chicken broth, frozen mixed vegetables, garlic powder, onion powder, black pepper, and dried herbs (if using). Stir well to combine. Taste and adjust seasoning if needed. - Prepare the Biscuit Dough:
Open the can of biscuit dough and separate the biscuits. Cut each biscuit into quarters or small chunks. (You can also use kitchen scissors to snip the dough into pieces.) - Assemble the Dish:
Spread the chicken and vegetable mixture evenly in the prepared baking dish. Scatter the biscuit pieces on top of the mixture, covering the filling as much as possible. They will “bubble up” as the dish bakes. - Optional Cheese:
If you’re using cheese, sprinkle it over the top of the biscuit pieces for extra flavor and a cheesy, golden topping. - Bake:
Place the dish in the preheated oven and bake for 30-40 minutes, or until the biscuit pieces are golden brown and cooked through, and the filling is bubbly around the edges. If the top starts to brown too quickly, you can cover it with foil during the last 10 minutes of baking. - Serve:
Let the casserole rest for about 5 minutes before serving, so the filling sets a bit. Serve hot, and enjoy!
Tips:
- Protein Variations: You can substitute the shredded chicken for turkey, lean ground beef, or even cooked sausage for different flavor variations.
- Vegetable Options: If you prefer fresh vegetables, feel free to sauté onions, garlic, celery, and carrots in a little olive oil before adding them to the filling.
- Make It Lighter: For a lighter version, use a lower-fat or reduced-sodium soup, or swap in Greek yogurt or sour cream for some of the creaminess. You can also use whole wheat biscuits for extra fiber.
- Freezer-Friendly: This dish can be made ahead of time and stored in the freezer for a quick meal. Assemble the casserole, cover it tightly with foil, and freeze for up to 3 months. When ready to bake, thaw overnight in the fridge and bake as directed.
Nutrition (per serving, based on 6 servings):
- Calories: About 350–400 calories (depending on the brand of biscuit dough and whether cheese is added)
- WW Points: This can vary depending on the specific ingredients used, but with light biscuit dough and reduced-fat options, it can be as low as 7–8 points per serving.
This Bubble Up Chicken Pot Pie is an easy, comforting dish that’s packed with flavor and texture—perfect for a family dinner, a weeknight meal, or even a cozy weekend meal prep!
