Chicken Pot Pie Bubble Bake
Transform your weeknight dinner routine with this cozy and comforting Chicken Pot Pie Bubble Bake. Combining the classic flavors of a traditional pot pie with a fun, hassle-free twist, this recipe is packed with tender shredded chicken, a medley of colorful mixed vegetables, and a creamy, savory sauce made from scratch. The crowning glory? Golden, buttery biscuit dough pieces baked to perfection right on top, creating a bubbly, pull-apart crust that’s irresistibly flaky. Ready in under an hour, this family-friendly casserole is ideal for busy evenings and hearty enough to satisfy everyone at the table. Plus, it’s simple to customize and made with pantry staples—your perfect go-to dinner solution!
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Recipe Information
Ingredients
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 1.5 cups Chicken broth
- 0.5 cups Heavy cream
- 2 cups Cooked chicken, shredded or cubed
- 1.5 cups Frozen mixed vegetables (carrots, peas, green beans, corn)
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Onion powder
- 1 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 16 ounces Refrigerated biscuit dough, cut into quarters
- 1 to coat Cooking spray
- 2 tablespoons Fresh parsley, chopped, for garnish (optional)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with cooking spray.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes until lightly golden, stirring constantly.
Gradually whisk in the chicken broth, followed by the heavy cream. Continue to cook and whisk for 3-5 minutes, or until the sauce thickens to a creamy consistency.
Stir in the cooked chicken, frozen mixed vegetables, garlic powder, onion powder, salt, and pepper. Mix until all ingredients are evenly coated in the sauce, then remove from heat.
Spread the chicken and vegetable mixture evenly into the prepared baking dish.
Evenly distribute the quartered biscuit dough pieces over the top of the chicken mixture.
Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the biscuit pieces are golden brown and fully cooked through.
Remove the dish from the oven and let it cool for 5 minutes. Garnish with chopped fresh parsley if desired, then serve warm.
Nutrition Facts
Calories |
476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.3 g | 31% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 1117 mg | 49% | |
| Total Carbohydrate | 41.0 g | 15% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 5.0 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 53 mg | 4% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 338 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
