Loaded Bubble-Up Chicken Pot Pie

Everybody loves a classic homemade chicken pot pie – it’s a given! Loaded Bubble-Up Chicken Pot Pie is made with a simple biscuit crust and is filled a creamy, hearty filling made with cream of chicken soup, shredded chicken, crispy bacon, and veggies.

It’s an easy and fast chicken casserole your family will love to dig in to. Such yummy comfort food.

Loaded Bubble Up Chicken Pot Pie Recipe

Howdy! Chef Alli Here. Let’s Get You Cookin’ ….Shall We?? 🙂

Here in the heartland of America, it’s safe to say that chicken pot pie is a beloved favorite by many, many people. I’d even go so far as to say it’s a staple in many households, just like my own.

I love how versatile it is – you can make it in your favorite casserole dish, or like in this recipe, I’ve used a good old cast iron skillet for my vessel of choice. (Love me some good cast iron cookin’….)

And, there are so many delicious variations of pot pie, too. Some cooks make it with puff pastry crust, while others prefer the traditional pastry (pie dough) crust.

Some of us (like me!) enjoy a chicken pot pie made with a tender flaky crust on the top AND the bottom….because that’s how Grandma Lucille and Grandma Elsie made it. 🙂

Best of all, any way you make it and bake it, chicken pot pie is straight-up 100% comfort food….is there anything better? No way.

3 Reasons to Love This Loaded Chicken Pot Pie Recipe –

1. FAST and EASY comfort food at it’s finest.
2. This recipe is very similar to the Chicken Cobbler that is super popular on Tik Tok!
3. Leftover s(if you have any) reheat perfectly in the microwave.

What Ingredients Do You Need to Make Loaded Bubble-Up Chicken Pot Pie Casserole?

• Bacon
• Cooked chicken
• Cream of chicken soup
• Sour cream
• Evaporated milk
• Shredded cheddar
• Dry ranch dressing mix
• Frozen peas and carrots
• Canned biscuits

How to Make Old-Fashioned Pot Pie in 5 Easy Steps

1. Place all the filling ingredients (chicken, cream of chicken soup, evaporated milk, dry Ranch dressing mix, bacon, and veggies) into a large mixing bowl; toss well to combine.
   
2. Place the prepared filling into a 12-inch skillet, smoothing it out on top.
   
3. Using your handy-dandy kitchen shears, cut each of the refrigerated biscuits into 6 pieces (or you can do quarters if you prefer); sprinkle these pieces over the top of the filling.
   
4. Bake the pot pie, uncovered, on the center rack until hot and bubbly throughout and biscuits are golden brown on top, approx. 30 minutes (160 degrees at the center when using an instant-read thermometer).
   
5. Let the baked chicken pot pie rest on a cooling rack for 5-10 minutes before serving so the filling can set up just a bit.

Helpful Tips for Making Biscuit-Topped Pot Pie

• Make sure the cooked bacon you add to the chicken pot pie filling is very well done. This will help the bacon stay crispier once you’ve stirred it into the creamy filling.
  
• Bake the pot pie with a baking sheet beneath the skillet to catch any spills and filling over-flows. To make clean-up even better and quick if those spills do happen, place a sheet of parchment or foil onto the baking sheet first, then place the skillet of pot pie on top of that.
  
• Cast iron is great for making pot pie, and especially for this recipe, since you get the filling nice and hot, add the biscuit bites on top and then it goes straight into the oven to bake. So easy!
  
• Be sure the skillet you are putting into the oven to bake the pot pie is oven-safe. Most skillets these days are, but just be sure. If you’re worried about the handle in the hot oven, just wrap it in foil and you’ll be good to go.
  
• To be sure the pot pie (or a casserole) is hot, done, and safe at the very center, insert an instant-read thermometer into the middle of the filling.
  
• The temperature should register 160 degrees F. or above. Be sure you don’t touch the bottom or sides of the skillet as this could cause a false-read of the temperature at the center.

A Special (Secret!) Ingredient For Making Extra-Creamy Chicken Pot Pie, Country Gravy, and Sauces –

Evaporated Milk – I keep evaporated milk on hand in my pantry at all times. Evaporated milk makes any type of gravy or cream sauce super creamy – it’s my secret weapon for wonderful chicken pot pie filling and luscious country gravy. You’ll find evaporated milk in the baking section of your favorite grocery store.

More Favorite Comfort Food Recipes to Enjoy –

• Alma June’s Crescent Roll Chicken Bundles
• Easy Low-Carb Zucchini Pizza Casserole
• Cheeseburger-Stuffed Jumbo Pasta Shells
• Creamy 6-Ingredient Tortellini Pasta Skillet
• Grandma’s Creamed Chicken and Biscuits
• Fiesta Ground Beef and Noodle Skillet
• Instant Pot Chicken Tenders with Cream Gravy
• Classic and Creamy: Two-Crust Chicken Pot Pie

Printable Bubble-Up Chicken Pot Pie Recipe

Loaded Bubble-Up Chicken Pot Pie

Everybody loves a classic homemade chicken pot pie – it's a given! Loaded Bubble-Up Chicken Pot Pie is made with a simple biscuit crust and is filled a creamy, hearty filling made with cream of chicken soup, shredded chicken, crispy bacon, and veggies.

5 from 3 votes

Print Pin Rate

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 8 servings

Calories: 429kcal

Ingredients

• 6 slices bacon, chopped
• Breast and/or thigh meat pulled from a Rotisserie chicken shredded or chopped (approx 2 cups chopped, cooked chicken needed)
• 10 oz. can Campbell’s Cream of Chicken soup
• 8 oz. sour cream
• 12 oz. can evaporated milk
• 1 1/2 cups shredded cheddar cheese
• 1 Tbs. dry Ranch dressing mix
• 1 – 1 1/2 cups package frozen baby peas and carrots, thawed thawed, use as much as you prefer
• 12 oz. can refrigerated Grands biscuits 10-count, each one cut into 8 pieces

Instructions

• Preheat the oven to 350 degrees F.
• In a deep 12" cast iron skillet (or your favorite heavy-bottomed skillet), cook the bacon over medium heat until it is golden brown and crispy; remove to a paper-towel lined plate to drain.

  Keep about 2 Tbs. of the bacon fat in the skillet; add the shredded chicken, soup, sour cream, evaporated milk, cheese, Ranch mix, and bacon; fold in the peas and carrots.
• Dot the top of the filling with the biscuit pieces in a single layer, pressing them down into the chicken filling a bit.
• Bake the pot pie, uncovered, on the center oven rack for 25-30 minutes or until golden brown on top and hot and bubbly throughout. Let the pot pie rest for 5-10 minutes before serving so the filling can set up a bit. Enjoy!

Notes

 

• Make sure the cooked bacon you add to the chicken pot pie filling is very well done. This will help the bacon stay crispier once you’ve stirred it into the creamy filling.
• Bake the pot pie with a baking sheet beneath the skillet to catch any spills and filling over-flows. To make clean-up even better and quick if those spills do happen, place a sheet of parchment or foil onto the baking sheet first, then place the skillet of pot pie on top of that.
• Cast iron is great for making pot pie, and especially for this recipe, since you get the filling nice and hot, add the biscuit bites on top and then it goes straight into the oven to bake. So easy!
• Be sure the skillet you are putting into the oven to bake the pot pie is oven-safe. Most skillets these days are, but just be sure. If you’re worried about the handle in the hot oven, just wrap it in foil and you’ll be good to go.
• To be sure the pot pie (or a casserole) is hot, done, and safe at the very center, insert an instant-read thermometer into the middle of the filling. The temperature should register 160 degrees F. or above. Be sure you don’t touch the bottom or sides of the skillet as this could cause a false-read of the temperature at the center.

Course: Main Course

Cuisine: American

Keyword: bubble up pie, chicken, chicken casserole, chicken pot pie, easy skillet meal

Nutrition

Calories: 429kcal | Carbohydrates: 36g | Protein: 14g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 53mg | Sodium: 1151mg | Potassium: 392mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2714IU | Vitamin C: 5mg | Calcium: 331mg | Iron: 2mg

Did you make this recipe?

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Chef Alli

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