Chicken Pot Pie Bubble Up

This Chicken Pot Pie Bubble Up is a fun and delicious variation of classic chicken pot pie. It features all the comforting flavors of a chicken pot pie but has buttery flakey crescent rolls throughout the casserole in place of crust. A true southern comfort food!

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Course: Main Course

Cuisine: American

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!

Notes

Cooking time may vary based on your oven. You may find it beneficial to stir the casserole at the halfway baking point to ensure all the dough is fully cooked.

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