Chicken Pot Pie Bubble Up Casserole

The week has been hectic trying to get the kids ready for school and packing all the necessary things for our movement has not been much fun. Apart from having an infinite number of boxes to deal with, the kids also have appointments to catch up with. For me! I had to deal with a list that seems endless. Though not necessary, but it must be mentioned that entering the kitchen by 5 pm in my house to prepare dinner remains the last thing I am concerned about.

Last night was a remarkable one. I guess you must be wondering why. This is because I made it to the kiddies list of fame after preparing a special meal for dinner. Thought the show was over after the compliments, but the surprise became bigger after the kids emptied everything in the plate and a special request to include the meal in the launch box was made by the eldest among them. Kids love for bread is not a strange thing, but the strange one in this situation is how the casserole made them fall in love.

The other night, I decided to give chicken pot pie bubble up a shot because I didn’t want to make pie crust, so chicken pot pie with some chicken legs became the best option. Though it was a trier, the result got me blushing. We cleaned our plates like it was never used. It was a whole meal in one dish because everything was present. Bread, chicken, and veggies were present. Not even anger can make you say no to such a meal.

1 teaspoon olive oil
1 cup diced carrots (I used my food chopper to dice)
12 oz cooked, shredded chicken breast
2/3 cup frozen peas (can be frozen or thawed)
1 teaspoon dried thyme
¼ teaspoon black pepper
2 cups jarred chicken gravy (I used Heinz Classic Chicken Gravy)
1 (7.5 oz) can of refrigerated biscuit dough, biscuits cut into quarters (I used Wegmans brand, but Pillsbury also makes them – if you can only find Grands, weigh out 7.5 ounces and cut them into small bite-sized pieces)
4 oz (1 cup) shredded sharp cheddar cheese (I used Cabot Seriously Sharp)


Pre-heat the oven to 350. Lightly mist a 9×13 baking dish with cooking spray and set aside.
Bring the oil over medium heat in a medium skillet. Add the diced carrots and cook for 7-8 minutes, stirring occasionally until carrots are somewhat softened
Place the carrots, chicken, peas, thyme and black pepper in the baking dish and stir together until combined. Pour the gravy over the top and mix together until the ingredients are coated with gravy. Add the biscuit pieces and stir in to coat. Bake for 25 minutes. Remove from oven and sprinkle the Cheddar over the top. Return to the oven for another 15 minutes until hot and bubbly.

7 per serving (SP calculated using the recipe builder on, a serving was 9 SP on the previous program

8 per serving (P+ calculated using the recipe builder on

318 calories, 26 g carbs, 4 g sugars, 12 g fat, 6 g saturated fat, 26 g protein, 1 g fiber (from