Yet, if you have ever tried to make your own homemade chicken pot pie from scratch, then you know that this quintessential slice of Americana is more intimidating to prepare than you may expect. Getting the crust to that perfect crispy golden brown is no easy feat, nor is preparing the creamy gravy which adorns the chicken and vegetables.
That’s why we love this recipe for Chicken Pot Pie Bubble Up Casserole from Kristin at The Cookin’ Chicks. With this recipe, you don’t have to fuss with rolling out a pie crust. Instead, you rely on refrigerated biscuits (such as Pillsbury’s Grands Southern Homestyle biscuits).
Kristin simplifies this recipe for busy cooks even further by subbing frozen veggies for fresh (don’t worry, frozen vegetables have the same nutrient profile as fresh vegetables, according to research published in the Journal of Agricultural and Food Chemistry). You can use any veggies you like to suit your family’s palette, whether it’s peas and carrots, or corn and broccoli, or a combo of all four. And there’s no need to defrost the veggies before baking.
The recipe at The Cookin’ Chicks also uses cream of chicken soup and sour cream to help make the comforting, rich gravy that we all associate with chicken pot pie. You can sub cream of mushroom if your family is a fan of the fungi (say that three times fast!).
One of the best parts of this recipe is that you throw everything together in a glass baking dish and just let it cook for around 45 minutes. While you make a fresh salad to accompany your hearty pot pie, your biscuits will “bubble up” happily in the oven, creating a flaky, homestyle crust.
But if the filling rather than the crust is your favorite part, you might want to check out this twist on the traditional pot pie: the chicken pot pie baked potato. Tasty pot-pie filling serves as the topping for a loaded baked potato in this recipe, combining two warming winter favorites.