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Not everybody can master the art of pie dough making. I am not the best of bakers, to say the least.

I was so happy to come across this bubble-up chicken pot pie recipe! I think it even tastes better than the regular time-consuming one.

This chicken pot pie recipe uses biscuits and cream of chicken soup, so all you have to do is open containers and that slow-cooked flavor will be achieved instantly.

The biscuits bake with all the ingredients in the same casserole dish, so the sauce impregnates the bread. I can’t tell you enough how delicious this recipe is, so please go ahead and try it for yourself!


2 cups chicken, cooked and shredded

1 can cream of chicken soup

1 cup sour cream

1 cup cheddar cheese, shredded

1 ½ cups of mixed frozen vegetables

1 tsp garlic powder

1 tsp salt

1 12oz can refrigerated biscuits


Preheat oven to 350F.

In a medium-size bowl, add all ingredients except the refrigerated biscuits

Using a spatula, mix all ingredients until well blended

Cut each biscuit into fourths and incorporate into the chicken mixture

Grease a 9×13 inch casserole dish and spread your chicken biscuit mixture evenly

Bake, uncovered, for 35-45 mins or until bubbly and golden.