Bubble Up Chicken Pot Pie is made with a Pillsbury biscuit crust and is filled with a creamy, hearty filling made with cream of chicken soup, shredded chicken, crispy bacon, and veggies.
Everybody loves a classic homemade chicken pot pie – it’s a given!
Loaded Bubble Up Chicken Pot Pie Recipe
Here in the heartland of America, it’s safe to say that chicken pot pie is a beloved favorite by 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.
Bubble Up Chicken Pot Pie is such an easy and fast comfort food.
And there are so many delicious variations of pot pie, too.
Some cooks make it with a 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.
Ingredients for Loaded Bubble-Up Chicken Pot Pie
- Cooked chicken
- Cream of chicken soup
- Sour cream
- Evaporated milk
- Shredded cheddar
- Dry ranch dressing mix
- Frozen peas and carrots
- Pillsbury Canned biscuits
How to Make Old-Fashioned Pot Pie in 5 Easy Steps
Cook your bacon to an extra crispy feel.
This will help the bacon stay crispier once you’ve stirred it into the creamy filling.
Place all the chicken, cream of chicken soup, evaporated milk, dry Ranch dressing mix, bacon, and veggies into a large mixing bowl.
Toss well to combine.
Place the prepared filling into a 12-inch skillet, smoothing it out on top.
Using your handy-dandy kitchen shears, cut each of the refrigerated biscuits into six pieces or you can do quarters if you prefer.
Sprinkle these pieces over the top of the filling.
Bake the pot pie, uncovered, on the center rack until hot and bubbly throughout and biscuits are golden brown on top.
Bake the pot pie with a baking sheet beneath the skillet to catch any spills and filling over-flows.
I like to place a sheet of parchment or foil onto the baking sheet first, then place the skillet of pot pie on top of that.
It should be approx. 30 minutes 160 degrees at the center when using an instant-read thermometer.
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.
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.
More Favorite Comfort Food Recipes to Enjoy
Instant Pot Chicken and Dumplings combine the delicious, savory flavors of chicken, peas, carrots, and simple Bisquick dumplings in just minutes.
- Alma June’s Crescent Roll Chicken Bundles
- Creamy 6-Ingredient Tortellini Pasta Skillet
- Grandma’s Creamed Chicken and Biscuits
- Instant Pot Chicken Tenders with Cream Gravy
- Classic and Creamy: Two-Crust Chicken Pot Pie
Loaded Bubble-Up Chicken Pot Pie
- 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
- 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!
- 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.