Loaded Bubble-Up Chicken Pot Pie

Up-close chicken pot pie filling with baked biscuit topping.

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

A glue skillet full of chicken pot pie with a biscuit topping.

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.

Creamy chicken pot pie filling with biscuits on top.

3 Reasons to Love This Loaded Chicken Pot Pie Recipe –

  1. FAST comfort food.
  2. EASY comfort food.
  3. It’s “you-make-the-best-leftovers” comfort food!

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

  • 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.

Evaporated milk is inexpensive and is found in the baking section of most grocery stores, right near the sweetened condensed milk.

Chicken pot pie filling with biscuits.

More Favorite Comfort Food Recipes to Enjoy –

Printable Bubble-Up Chicken Pot Pie Recipe

Up-close chicken pot pie filling with baked biscuit topping.

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 2 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 thigh meat pulled from a Rotisserie chicken shredded or chopped (approx 2 1/2 – 3 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
  • 2 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 6 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

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Let’s Get You Cookin’,
Chef Alli

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Blog Comments

5 stars
This recipe is so creamy and flakey at the same time! There’s so much flavor and it’s perfect for easy delicious meal.

Hi Ashly –
Thanks for your comment and rating here – I appreciate you letting me know that you enjoyed the pot pie. I’m actually making that very recipe for dinner this evening since it’s so cold here – my family will like something comforting and warm for dinner. I like it because its fast and easy!!
Thanks again,
Chef Alli

5 stars
This was such an easy recipe to make and delicious!! I loved the way it turned out, and makes great leftovers too!

Hi Olivia –
I’m glad you enjoy the Bubble-Up Chicken Pot Pie – it’s one of our favorite comfort foods, too. Thanks for letting me know!!
Your fan,
Chef Alli

Chef Alli, you said you like a top AND bottom crust, but this only talks about the top. How would I add the Bottom crust to this?

Hi Kimber –
I remember my Grandma Lucille making a chicken pot pie with both a bottom and a top crust. It was made with traditional pie crust. Now that I’ve had to think about the how-to more specifically, I’ve realized I’m NOT SURE exactly HOW she did that. I THINK I know, but I better do a TEST before I officially tell you how to do it. I’m going to try making this with a bottom crust added and I’ll get back with you!
Stay tuned,
Chef Alli

Hi Kimber
Just wanted to get back with you regarding your questions on a 2-crust chicken pot pie. I worked at it and came up with a good, solid recipe! Here’s the link: https://chefalli.com/chicken-pot-pie-the-perfect-fall-comfort-food/ If you want to use biscuits on the top of the chicken pot pie instead of the second pastry crust, you’ll just cut the biscuits in quarters and proceed with the recipe as directed.
Let me know if you try it! We decided we really like having the crust on the bottom, along with a crust or biscuits on top – more yummie-ness.
Let’s Keep Cookin’,
Chef Alli

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