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.
Breast and/or thigh meat pulled from a Rotisserie chickenshredded or chopped (approx 2 cups chopped, cooked chicken needed)
10oz.can Campbell’s Cream of Chicken soup
12oz.can evaporated milk
1 1/2cupsshredded cheddar cheese
1Tbs.dry Ranch dressing mix
1 - 1 1/2 cups package frozen baby peas and carrots, thawed thawed, use as much as you prefer
12oz.can refrigerated Grands biscuits10-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.
Course: Main Course
Keyword: bubble up pie, chicken, chicken casserole, chicken pot pie, easy skillet meal