This Chicken Pot Pie Bubble Up is an easy recipe to throw together when you have leftover rotisserie chicken and are looking to make a classic comfort meal! I love to make this dish when I have family coming over for supper because everyone always raves about it, and it is so simple to make.
Ingredient List
- Shredded Rotisserie Chicken
- Frozen Mixed Vegetables
- Cream of Chicken Soup
- Cream of Mushroom Soup
- Canned Crescent Rolls
- Shredded Cheddar Cheese
- Salt & Black Pepper
Why you will love this recipe
This chicken pot pie bubble up recipe is true comfort food! It is delicious enough to serve when you have guests over but easy enough to place into your weeknight meals rotation. It is one of those classic dishes that you know the entire family will love and will be going back for seconds! The creamy filling combined with tender chicken and flakey crescent rolls make it irresistible even to the pickiest of eaters!
How To Make Chicken Pot Pie Bubble Up
Preheat the oven to 350 degrees. Then in a large bowl, add the shredded rotisserie chicken, frozen mixed vegetables, cream of chicken, cream of mushroom, 1 cup of cheddar cheese and season with salt & pepper to taste. Add the crescent roll pieces last and then mix until everything is well combined. (I find it easiest to mix using my hand to prevent the dough from sticking together)
Transfer the chicken mixture to a greased 9×13 casserole dish and top with 1 cup of cheddar cheese.
Bake at 350 degrees for about 35-45 minutes or until all the crescent roll pieces are fully cooked. Depending on your oven you may find it beneficial to stir the casserole at the halfway point to ensure the dough fully cooks. Serve and enjoy!
FAQ
How do I store any leftover Chicken Pot Pie Bubble Up?
- Store any leftovers in airtight containers and eat within 2-3 days.
Can I use canned biscuits instead of crescent rolls?
- Yes! This is based on your preference. I personally love the flakey texture of crescent rolls but if you would like to use biscuit pieces instead, give it a go! Cooking times may vary slightly as the biscuits are thicker than crescent rolls.
What can I use instead of rotisserie chicken?
- You can pan sear some boneless chicken breasts and then shred them using a hand mixer. If you take this approach, make sure to season the chicken well (garlic powder, onion powder, salt, pepper) prior to cooking as this is super important to get the yummy flavor you are looking for.
What should I serve this with?
- This casserole pairs well with a simple side salad, mashed potatoes or green beans! If you are pressed for time, then this comforting casserole can even function as a complete dinner which is always a win on crazy busy nights.
Have more questions? Drop a comment below!
If you enjoyed this recipe then check out these family favorite recipes as well:
Cornbread Chicken Pot Pie Casserole
Ingredients
- 2 ½ cups shredded rotisserie chicken
- 2 cups frozen mixed vegetables
- 10.5 ounce can of cream of chicken soup
- 10.5 ounce can of cream of mushroom soup
- 8 canned crescent rolls cut into small pieces
- 2 cups cheddar cheese shredded
- Salt & black pepper to taste
Instructions
- Preheat oven to 350 degrees. In a large bowl, add the shredded rotisserie chicken, frozen mixed vegetables, cream of chicken, cream of mushroom, 1 cup of cheddar cheese and season with salt & pepper to taste. Add the crescent roll pieces last and then mix until everything is well combined. (I find it easiest to mix using my hand to keep the dough from sticking together)
- Transfer the chicken mixture to a greased 9x13 casserole dish and top with 1 cup of cheddar cheese. Bake at 350 degrees for about 35-45 minutes or until all the crescent roll pieces are fully cooked. Serve and enjoy!
Love your recipes!!