Chicken Pot Pie Bubble Up

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Chicken Pot Pie Bubble Up

This recipe merges the creamy, savory flavors of chicken pot pie with the pillowy goodness of canned biscuits, making it a family favorite.

Ingredients

  • 2 cups shredded chicken
    • Rotisserie chicken works best for ease and flavor, but you can use leftover roasted chicken or boiled chicken.
    • To prepare your own, boil 2-3 boneless, skinless chicken breasts in salted water for 15-20 minutes until cooked through, then shred with forks.
  • 1 ½ cups frozen mixed vegetables
    • These typically include peas, carrots, green beans, and corn.
    • Thaw the vegetables slightly by running them under cold water and draining well to avoid excess moisture.
  • 1 cup shredded cheddar cheese
    • Sharp cheddar works great for a bold flavor, but mild cheddar or a cheese blend like Colby-Jack or mozzarella are also delicious.
  • 1 can (10.5 oz) cream of chicken soup
    • Use condensed soup straight from the can. For a lighter version, opt for low-sodium or reduced-fat cream of chicken.
  • 1 cup sour cream
    • Adds creaminess and tang. Greek yogurt can be used as a substitute for a lighter version.
  • 1 teaspoon garlic powder
    • Adjust to taste. You can also substitute with 1 clove of minced fresh garlic for a more robust flavor.
  • 1 teaspoon salt
    • Taste your mixture before adding the salt, as the soup and cheese can already be salty. Adjust to your preference.
  • 1 can (16.3 oz) refrigerated canned biscuits
    • Brands like Pillsbury Grands work well. Cut each biscuit into 4 even pieces to ensure they bake evenly.

Instructions

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C).
  2. Grease the Baking Dish:
    • Use a 9×13-inch dish for a thicker casserole or a slightly larger dish if you want a thinner, crispier bake. Spray it with nonstick spray or grease with butter for easy cleanup.
  3. Prepare the Chicken and Vegetables:
    • If using fresh vegetables, steam or sauté them lightly before mixing. This helps them cook properly during baking.
    • Shred the chicken finely to ensure it mixes well with the other ingredients.
  4. Mix the Filling:
    • In a large bowl, combine the shredded chicken, mixed vegetables, shredded cheese, cream of chicken soup, sour cream, garlic powder, and salt.
    • Stir thoroughly until all ingredients are evenly distributed.
  5. Add the Biscuits:
    • Cut each biscuit into quarters, ensuring the pieces are small enough to cook evenly.
    • Gently fold the biscuit pieces into the filling mixture to coat them thoroughly.
  6. Assemble the Casserole:
    • Pour the mixture into the greased baking dish, spreading it out evenly.
    • Ensure the biscuits are evenly distributed for consistent baking.
  7. Bake:
    • Place the dish on the center rack of your preheated oven. Bake for 35-40 minutes.
    • Check after 30 minutes. The biscuits should be golden brown and the filling bubbly. If the top is browning too quickly, cover it loosely with foil and continue baking.
  8. Cool and Serve:
    • Let the casserole rest for 5-10 minutes after removing it from the oven. This helps the filling set, making it easier to serve.

Optional Add-Ons:

  • Herbs: Add 1 teaspoon of dried thyme, parsley, or rosemary for a more elevated flavor.
  • Extra Topping: Sprinkle a handful of shredded cheese on top during the last 5 minutes of baking for a cheesy crust.
  • Crunchy Top: Add crushed Ritz crackers, panko breadcrumbs, or French fried onions for extra texture.

Common Issues and Fixes:

  1. Biscuits Undercooked:
    • Ensure all biscuit pieces are coated with the filling to avoid dry spots.
    • If the biscuits seem raw after the full bake time, cover with foil and bake an additional 10-15 minutes.
  2. Too Watery:
    • Thaw and drain frozen vegetables thoroughly.
    • Avoid adding extra liquid to the mixture.
  3. Too Dry:
    • Increase sour cream to 1 ½ cups for a creamier filling.
  4. Not Enough Flavor:
    • Add a pinch of black pepper, onion powder, or paprika for extra seasoning.

Storage & Reheating Tips:

  • Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
  • Reheating: Warm in the oven at 350°F for 15 minutes or microwave individual portions for 1-2 minutes until heated through.

This Chicken Pot Pie Bubble Up is a true crowd-pleaser and perfect for busy weeknights or cozy weekends! Pair it with a fresh green salad or steamed broccoli for a complete meal.

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