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Feb 16
86

Bubble Up Chicken Pot Pie Casserole

Bubble Up Chicken Pot Pie Casserole

Bubble up is back! Since my Bubble Up Enchilada and Bubble Up Pizza Casseroles are two of my most popular recipes, I thought you all might love another cheesy, bubbly, biscuit-packed dish. I had a whole bunch of ideas, but this Bubble Up Chicken Pot Pie seemed like just the warm, comforting casserole to make on a cold week like this one.

Bubble Up Chicken Pot Pie Casserole

I thought about making gravy from scratch, but I think one of the things people love most about the Bubble Up casseroles is how fast and easy they are for weeknight meals, and I think the Heinz jarred gravy I used worked really well. I splurged a bit and used full fat sharp cheddar and I think the super cheesy flavor was worth it. This casserole makes 6 hearty, filling servings that are packed with chicken, veggies, biscuits, gravy and cheese. It also comes together really quickly. You can toss chicken breasts in your slow cooker with water or chicken broth for 8 hours on low while you’re at work and when you get home they’ll basically shred themselves, or you can even just use breast meat from a rotisserie chicken.

Bubble Up Chicken Pot Pie Casserole

I hope you all love this Bubble Up Chicken Pot Pie Casserole as much as the previous varieties. I had some good ideas for other versions, so stay tuned for more bubbly biscuit casseroles in the future!

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Bubble Up Chicken Pot Pie Casserole

Yield: 6 servings

Ingredients:

  • 1 teaspoon olive oil
  • 1 cup diced carrots (I used my food chopper to dice)
  • 12 oz cooked, shredded chicken breast
  • 2/3 cup frozen peas (can be frozen or thawed)
  • 1 teaspoon dried thyme
  • ¼ teaspoon black pepper
  • 2 cups jarred chicken gravy (I used Heinz Classic Chicken Gravy)
  • 1 (7.5 oz) can of refrigerated biscuit dough, biscuits cut into quarters (I used Wegmans brand, but Pillsbury also makes them – if you can only find Grands, weigh out 7.5 ounces and cut them into small bite-sized pieces)
  • 4 oz (1 cup) shredded sharp cheddar cheese (I used Cabot Seriously Sharp)

Directions:

  1. Pre-heat the oven to 350. Lightly mist a 9×13 baking dish with cooking spray and set aside.
  2. Bring the oil over medium heat in a medium skillet. Add the diced carrots and cook for 7-8 minutes, stirring occasionally until carrots are somewhat softened
  3. Place the carrots, chicken, peas, thyme and black pepper in the baking dish and stir together until combined. Pour the gravy over the top and mix together until the ingredients are coated with gravy. Add the biscuit pieces and stir in to coat. Bake for 25 minutes. Remove from oven and sprinkle the Cheddar over the top. Return to the oven for another 15 minutes until hot and bubbly.

Weight Watchers SmartPoints:
9 per serving (SP calculated using the recipe builder on weightwatchers.com)

Weight Watchers Points Plus:
8 per serving (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information:
318 calories, 26 g carbs, 4 g sugars, 12 g fat, 6 g saturated fat, 26 g protein, 1 g fiber (from myfitnesspal.com)

an Emily Bites Original

   
Yum

86 Responses to “Bubble Up Chicken Pot Pie Casserole”

  1. #
    1
    Kelley — February 16, 2015 @ 2:11 pm

    i don’t see where you put the biscuits in the directions.

    • Emily Bites replied: — February 16th, 2015 @ 4:00 pm

      Oops! Fixed 🙂

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    Teresa — February 16, 2015 @ 7:48 pm

    Do you have a gravy recipe? I would love to do this recipe tomorrow but I am snowed in! I don’t have jarred gravy! 🙂

    • Emily Bites replied: — February 17th, 2015 @ 8:54 am

      I don’t have one posted, but I’m sure there are lots of recipes for it online! It may change the nutrition info.

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    Carol M. — February 17, 2015 @ 8:32 am

    Teresa.. I Googled Homemde Gravy and found this:

    http://www.theslowroasteditalian.com/2012/07/5-minute-5-ingredient-5-star-homemade.html

    You can substitute chicken flavor for the beef. However, I’m assuming that using this gravy would effect the points count.

    Can’t wait to try this recipe. I LOVE pot pie and with it being -5 right now, sounds like comfort we all need!

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    Kim Kennedy — February 17, 2015 @ 8:35 am

    Okay, now I’m in trouble as I want this right now. We LOVE the enchilada bubble and pizza bubble casseroles. My Weight Watchers group has a Facebook page and I’ve been cooking my way through your “best of 2014” recipes and posting it there. Several people have asked for leftovers! Doing the chicken quinoa bake tonight for the second time or would do this but its definitely going on the menu. And my fiance loves that he gets leftovers for lunch the next day! Thanks for all the great recipes.

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    Janet — February 17, 2015 @ 8:38 am

    I wonder if you could use condensed cream of chicken soup instead of the gravy. Don’t care for the gravy taste.

    • Emily Bites replied: — February 17th, 2015 @ 8:55 am

      I’ve never made it that way but you can certainly try it! 🙂

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    Danielle — February 17, 2015 @ 2:25 pm

    Yummy! I made this last night and it was a hit! Not surprising though. All Emily Bites recipes are awesome!

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    Donna Hagen — February 17, 2015 @ 2:30 pm

    So you stir the bisquit pieces in with the gravy and vegetable mixture? You don’t have to worry about the bisquit being on top?

    • Emily Bites replied: — February 17th, 2015 @ 5:02 pm

      I mix it all in. The parts under the gravy get kind of dumpling like. If you prefer it you can totally put them on top.

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    Karen — February 17, 2015 @ 4:07 pm

    Super cooking beginner here! What is the easiest way to cook the chicken breast for this recipe to be shredded?

    • Emily Bites replied: — February 17th, 2015 @ 5:00 pm

      I like to just toss some breasts in my slow cooker with water or broth. Cook on low for 8 or high for 4 hrs and it will shred super easily!

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    Tara — February 17, 2015 @ 5:15 pm

    I’m not seeing what a serving size is. A cup?

    • Emily Bites replied: — February 17th, 2015 @ 5:20 pm

      Hi Tara, the serving info is always located directly under the recipe title in the recipe section of the post! This makes 6 servings, so just cut the casserole into 6 pieces 🙂

  10. #
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    Jennifer — February 17, 2015 @ 5:54 pm

    This is in the oven as we speak. It looks so yummy and chicken pot pie is my hubby’s favorite! Thanks for another great recipe!

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    Abigail — February 18, 2015 @ 1:52 am

    I’m pretty sure I need to make this…soon! Looks so good!

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    Pam — February 18, 2015 @ 9:45 am

    I made this last night and it was delicious!! At the store I only bought one jar of gravy but you need a bit more than that. (One jar is about a cup and half). So I decided I would cook the chicken by poaching it and use the cooking liquid (with bullion cubes and other spices) to make gravy. I also used reduced fat crescent rolls instead of biscuits as the store was out. Turned out great!!

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    Jessy @ The Life Jolie — February 18, 2015 @ 5:05 pm

    I’m not going to lie, I was pretty excited to open up feedly and see this- my husband and I love the Bubble Up Enchilada casserole recipe. Thanks for posting, can’t wait to try it!

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    Donna Hagen — February 18, 2015 @ 5:11 pm

    I made this last night and it was delicious!! I sauteed a diced onion with the diced carrots and used 8 of the 10 biscuits in the Pillsbury can of biscuits. Next time I may add diced potatoes and add a little more gravy. Definitely a hit!

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    Carol — February 18, 2015 @ 5:29 pm

    Made with turkey breast because I had leftovers from a roasted turkey breast. My husband and I both loved it. He did not feel like diet food and i knew my points for weight watchers. This is a recipe to save and use again!!!

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    Sarah — February 18, 2015 @ 9:18 pm

    Hi Emily,
    This looks so good. Just wondering what I could use instead of the biscuits or can I leave them out. I live in Australia and we don’t have them here. A biscuit in Australia is what Americans call cookies.
    Thanks so much, I love your site and have bookmarked heaps of recipes to try

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    Anon — February 19, 2015 @ 12:00 pm

    I made this last night and it was delicious. To save time, I bought the matchstick carrots and then sort of cut them up while they cooked….I don’t like peas so when sautéing the carrots, I added in about another half a teaspoon of olive oil and added mushrooms and some diced onion and minced garlic. I used a full pound of chicken. This was easy and quick to make as well. My husband commented it was “his favorite thing I’ve ever made.” I actually let it sit in the fridge for about one hour before popping it in the oven, I was worried it would be soggy but it was great!

  18. #
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    JIll — February 19, 2015 @ 6:03 pm

    This was awesome!!! Made it last night and it was super easy and delicious! Thanks for all the great recipes 😀

  19. #
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    Tara — February 20, 2015 @ 9:52 am

    I made this for my family last night and it was delicious! Can’t wait to try more of your recipes.

  20. #
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    Nancy — February 24, 2015 @ 9:43 am

    Made this the other night and my family loved it! Thanks Emily for always posting such great recipes 🙂

  21. #
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    Alexandra — February 24, 2015 @ 1:16 pm

    Best recipe hands down! Not only was this easy but super delish! My husband who eats any and everything he wants said this was his #2 favorite recipe EVER! Wow.. happy he loved it so much as we are eating it again tomorrow night 🙂 Oh and his #1 is a full fat chicken and dumplings recipe so I was shocked this came in 2nd. Thanks for always coming up with amazing creations.

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    Crystal — February 26, 2015 @ 12:06 pm

    I made this last week and loved it. I saved the left overs and had it the second night as well. Still as good as the first. I love you website, and that you put the WW points in each recipe. Super easy and yummy with out depleting your daily points,

  23. #
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    Jessica Mullins — February 27, 2015 @ 12:12 am

    I made this last night and we had leftovers tonight. DELICIOUS!! Thank you thank you for another great one 🙂

  24. #
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    Shannan — March 1, 2015 @ 11:26 am

    I made this last week. It came out great. I used a bag of frozen mixed veggies too. Will make again.

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    Nikki — March 2, 2015 @ 8:29 pm

    Amazing!! My boyfriend are half of it and I thoroughly enjoyed having something within my points that make me feel good!

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    Caitlin — March 3, 2015 @ 11:23 am

    Turned out so yummy. My boyfriend loved it. I’ve made other lighter versions of pot pie in the past and thought they were horrible. I think the gravy was what made the difference here. Came together so quickly too!

    • Emily Bites replied: — March 9th, 2015 @ 2:59 pm

      I’m so happy to hear it was a hit!

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    Libbie — March 6, 2015 @ 8:27 pm

    Absolutely amazing! This has been added to my permanent recipe book since my family of four devoured it. Not even a shred of chicken left.

    I did substitute french beans for the peas (loathe peas) cut up and sautéed with the carrots and some onion.

    Thanks for the last-minute dinner save!

    • Emily Bites replied: — March 9th, 2015 @ 2:53 pm

      I’m so happy it was such a big hit! 🙂

  28. #
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    Alyson — March 22, 2015 @ 5:18 pm

    Can leftovers be frozen?

    • Emily Bites replied: — March 24th, 2015 @ 1:18 pm

      I haven’t personally tried freezing this – if you do, let us know! 🙂

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    Abby — March 23, 2015 @ 7:03 pm

    I loved the idea of this recipe, pot pie is one of my favorite meals! I added onion and mushrooms in with the carrots and subbed low fat cream of mushroom soup for the gravy. Thank you for the recipe!!

    • Emily Bites replied: — March 24th, 2015 @ 1:17 pm

      So glad you loved it!

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    Leslie — April 8, 2015 @ 9:56 am

    Would 1 3/4 cups of mixed frozen peas and carrots work (to save time) or is the 1 cup of fresh carrots better? Thanks! Making tonight!

    • Emily Bites replied: — April 8th, 2015 @ 10:09 am

      I haven’t personally tried it that way, but I’m sure it would be fine. Hope you love it! 🙂

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    Lisa — April 20, 2015 @ 7:55 am

    @Leslie – I did the frozen peas and carrots mix. I popped them in the microwave for a bit to get them soft. Saved me some time and messing up another dish! Made this meal even easier to make. Thanks Emily!

  32. #
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    Kelly — April 24, 2015 @ 11:35 am

    Anyone try freezing this? Would love to know how it worked out.

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    Larry — May 9, 2015 @ 7:32 pm

    Wow this was great! I confess I did a ‘mash-up’ of this and your chicken and biscuits casserole though. I used the 98 percent Cream of Chicken Soup and Light Sour Cream as my ‘gravy’ instead of the jarred chicken gravy. Also used frozen mixed veggie instead of just carrots and peas. Also added some mushrooms I had on hand. The thyme is so good in this!

    • Emily Bites replied: — May 14th, 2015 @ 7:47 am

      I’m glad you loved this! Sounds like a good mashup 🙂

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    Larry — May 9, 2015 @ 7:36 pm

    Forgot to add, my change to the sauce only bumped up the points to 9 per serving.

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    Katie — June 7, 2015 @ 9:36 pm

    Absolutely amazing! I cut up green beans instead because my dad hates peas (weird, lol), and threw in some celery because I had some that I need to use. It was awesome! Not a single bite left. Everyone loved it. Thanks!

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    Tiffany hawkins — June 8, 2015 @ 7:27 pm

    Hi! I was wondering if you have to cook the peas first? Also how much water/broth would you add to the crockpot?? Pretty new at this! Lol thanks.

    • Emily Bites replied: — June 9th, 2015 @ 11:53 am

      No need to cook the peas first! About 2 cups water/broth to 1 lb raw chicken is a good ratio.

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    LeAnna — August 10, 2015 @ 12:27 pm

    Can this be made as a freezer meal? I was thinking I could put it in bag and pull out in morning to bake in the evening after work.

    • Emily Bites replied: — August 13th, 2015 @ 3:07 pm

      I’ve never frozen this before, but if you try it let us know! 🙂

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    Renee — August 19, 2015 @ 1:03 pm

    This sounds delicious! I’m dying to try it and your other varieties and I’m looking forward to future bubble up casseroles 🙂
    I was thinking… what about a Chicken Philly Cheese steak Bubble Up Casserole? You might have thought of it already but just wanted to put that out there lol
    😀

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    Cerissa — September 1, 2015 @ 9:18 pm

    I love pot pies! This may sound silly but I’m a vegetarian. I’m sure I can omit the meat and add more veggies, but any idea what I can use in place of the gravy?

    • Emily Bites replied: — September 1st, 2015 @ 9:25 pm

      I know Heinz also makes a mushroom gravy, though I can’t say for sure off the top of my head whether it’s vegetarian. You could definitely check that out or potentially use cream of mushroom soup? I hope you love it! 🙂

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    Kathleen — October 10, 2015 @ 12:26 pm

    What is a serving? 1 cup?

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    Kathleen — October 10, 2015 @ 12:27 pm

    Oops, I see 6 total servings. Thanks!

    • Emily Bites replied: — October 12th, 2015 @ 5:33 pm

      🙂

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    Jenn — October 16, 2015 @ 9:06 pm

    Recipe looks delicious!! Have you ever tried prepping the casserole and baking it the next day? Trying to prep my WW meals for weeknights.

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    Danielle — December 3, 2015 @ 7:07 pm

    My biscuits weren’t cooked underneath, is it supposed to be like that or did I not cook it long enough?

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    Kris — December 10, 2015 @ 4:49 pm

    Thank you for adding smart points! Your Bubble Up recipes are the ones I celebrate with on my weigh in days each week. Yum!

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    Dac — December 14, 2015 @ 11:07 am

    Has anyone tried using biscuit dough on top instead of the canned biscuits? I assume it would cook the same if I spooned the dough on top instead of mixing throughout.

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    Janet — December 16, 2015 @ 2:10 pm

    Looks delicious! Can’t Wait to try this recipe. When calculating the SP is it using the original/regular biscuits or is there a reduced fat one?

    • Emily Bites replied: — December 16th, 2015 @ 2:47 pm

      I just used my regular store brand (wegmans) biscuits. I believe the pillsbury ones are comparable 🙂

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    Jenny M — December 30, 2015 @ 11:32 am

    Did anyone ever let you know if this freezes OK? Maybe even before cooking it?

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    Debbie A — January 1, 2016 @ 6:38 pm

    Emily

    I am allergic to wheat, but love the idea of your bubble up casseroles. I plan to try the enchilada one with corn tortillas. Has anyone ever tried the Pillsbury gluten free dough (Meant for pizza) in your recipes?

    • Emily Bites replied: — January 1st, 2016 @ 8:07 pm

      I’m not sure, if they have they didn’t tell me! If you try it definitely let me know how it works out!

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    Stacie — January 7, 2016 @ 10:21 pm

    This was awesome!! I have made 4 of your recipes this week and my picky 6 year old has cleaned his plate on all 4!!!

    We assembled everything but the biscuits the night before. Added the biscuits and baked the next evening. Worked great!!!

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    Stacie — January 7, 2016 @ 10:22 pm

    Forgot to add—thank you for updating to Smart Points!!!

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    Kristi — January 11, 2016 @ 11:41 am

    I am confused on how to determine the serving size. Everyone cuts things different. How many grams is a serving size??

    • Emily Bites replied: — January 11th, 2016 @ 2:52 pm

      Hi Kristi,
      Sorry, I don’t measure out my casseroles in grams. I just cut this into 6 equal pieces (there aren’t many different ways to cut that!) and each piece is a serving. If you want to weigh out the whole casserole minus the casserole dish and then divide by 6 then you can definitely figure out the servings by weight that way. I hope that helps! Enjoy the recipe 🙂

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    John K — January 18, 2016 @ 11:24 am

    Hi, long time fan, I’ve made so many of your recipes and always am looking for new entrees! I made this last night and it was so good and simple. I just wanted to add my two cents:
    In a pinch, I cooked chicken breast in pan on stove top with medium high heat with a tablespoon of olive oil, flipped, seasoned, then poured in some chicken stock to finish. I removed the chicken and set aside to cool while I made the chicken gravy. My really simple method was adding more chicken stock to that same pan while I made a roux in a separate pot. I used 2 tablespoons butter, low heat, added 4 tablespoons white flour just 1 tablespoon at a time. After I cooked the flour through I added it into the boiling stock and whisked for a while to thicken. It turned out great! Thank you

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    Sarah — February 15, 2016 @ 11:22 am

    I made this last night and it was such a big hit that I’m literally making it again tonight! My husband & I absolutely loved it & I especially loved knowing how many points to track! Thanks for another great recipe!!

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    kindra — February 16, 2016 @ 1:45 pm

    How are you getting 9 weight watchers smart points? I entered the same ingredients in my recipe builder and it told me 16 smart points per serving.

    • Emily Bites replied: — February 16th, 2016 @ 1:58 pm

      I’m not sure how you’re getting 16! I entered the ingredients as noted above and got 9 per serving.

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    Janeen — March 6, 2016 @ 7:22 pm

    I made this with low fat cheese and it brought the smart points down to 7 per serving! yum!!

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    Shannon — March 25, 2016 @ 7:38 pm

    I used a bag of frozen diced carrots and peas…saves a couple steps and it turned out perfect. Delicious…even my 2-year-old loved it, and he doesn’t eat anything! Thank you!

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    Shannon — March 25, 2016 @ 7:40 pm

    I used a bag of frozen diced carrots and peas. Saves a couple steps and it turned out perfectly. Even my 2-year-old ate it, and he doesn’t eat anything! Thank you!

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    Elaine — April 13, 2016 @ 5:59 pm

    Made this again tonight and once again, delicious! This time I cut the recipe in half instead of freezing which by the way works great just didn’t want to freeze this time. Love all your recipes! Thanks for all your hard work.

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    Caron — April 21, 2016 @ 7:57 pm

    This was super yummy! I prebaked the quartered biscuits first for 8 min then tossed them with the chicken mixture and baked 15 min before adding cheese. Also added grren beans and corn with the peas, no carrots, my family doesn’t like them cooked. Love all your recipes

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    Kerri — May 24, 2016 @ 8:01 am

    Another fantastic recipe! Thanks, Emily! 🙂

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    Sherry — June 28, 2016 @ 4:11 pm

    What is the serving size for this?

    • Emily Bites replied: — July 1st, 2016 @ 12:47 pm

      Hi Sherry, this casserole makes 6 servings, so just cut it into six pieces and serve!

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    Moira Davis — July 5, 2016 @ 7:53 am

    Looks delicious but how much sodium is in the jarred gravy?
    Moira

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    Ashley Martin — July 17, 2016 @ 8:31 pm

    Hi Emily! Can your bubble up casseroles (or any casserole dinner recipe of yours) be frozen then cooked later?
    Thanks!
    Ashley

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    Lisa — July 28, 2016 @ 7:28 pm

    Hi,I made this tonight and tho it was good but the biscuits are not cooked much so could only eat some…is that the way it’s supposed to be?

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    wendy — July 28, 2016 @ 9:56 pm

    My family loved it! Thank you!

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