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Feb 16

Bubble Up Chicken Pot Pie Casserole

Bubble Up Chicken Pot Pie Casserole

Bubble up is back! Since my Bubble Up Enchilada and Bubble Up Pizza Casseroles are two of my most popular recipes, I thought you all might love another cheesy, bubbly, biscuit-packed dish. I had a whole bunch of ideas, but this Bubble Up Chicken Pot Pie seemed like just the warm, comforting casserole to make on a cold week like this one. To view your current WW Points for this recipe and track it in the WW app or site, click here!

Bubble Up Chicken Pot Pie Casserole

I thought about making gravy from scratch, but I think one of the things people love most about the Bubble Up casseroles is how fast and easy they are for weeknight meals, and I think the Heinz jarred gravy I used worked really well. I splurged a bit and used full fat sharp cheddar and I think the super cheesy flavor was worth it. This casserole makes 6 hearty, filling servings that are packed with chicken, veggies, biscuits, gravy and cheese. It also comes together really quickly. Don’t forget to check out my Easy Slow Cooker Shredded Chicken post- the perfect way to make shredded chicken for this recipe!

Bubble Up Chicken Pot Pie Casserole

I hope you all love this Bubble Up Chicken Pot Pie Casserole as much as the previous varieties. I had some good ideas for other versions, so stay tuned for more bubbly biscuit casseroles in the future!

Bubble Up Chicken Pot Pie Casserole
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4.41 from 5 votes
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Bubble Up Chicken Pot Pie Casserole

This easy Bubble Up Chicken Pot Pie Casserole is pure comfort food with chicken, biscuits, and vegetables in a creamy sauce!


  • 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 9x13 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.


To view your current WW Points for this recipe and track it in the WW app or site, click here!
Nutrition Information per (1/6th of the recipe) serving:
318 calories, 26 g carbs, 4 g sugars, 12 g fat, 6 g saturated fat, 26 g protein, 1 g fiber (from myfitnesspal.com)
MyWW SmartPoints per (1/6th of the recipe) serving:(SP calculated using the recipe builder on weightwatchers.com)
Green: 9 SmartPoints/ Blue: 7 SmartPoints/ Purple: 7 SmartPoints
Weight Watchers Points Plus:
8 per (1/6th of the recipe) serving (P+ calculated using the recipe builder on weightwatchers.com)

157 comments on “Bubble Up Chicken Pot Pie Casserole”

  1. i don’t see where you put the biscuits in the directions.

  2. Do you have a gravy recipe? I would love to do this recipe tomorrow but I am snowed in! I don’t have jarred gravy! 🙂

    • I don’t have one posted, but I’m sure there are lots of recipes for it online! It may change the nutrition info.

  3. Teresa.. I Googled Homemde Gravy and found this:


    You can substitute chicken flavor for the beef. However, I’m assuming that using this gravy would effect the points count.

    Can’t wait to try this recipe. I LOVE pot pie and with it being -5 right now, sounds like comfort we all need!

  4. Okay, now I’m in trouble as I want this right now. We LOVE the enchilada bubble and pizza bubble casseroles. My Weight Watchers group has a Facebook page and I’ve been cooking my way through your “best of 2014” recipes and posting it there. Several people have asked for leftovers! Doing the chicken quinoa bake tonight for the second time or would do this but its definitely going on the menu. And my fiance loves that he gets leftovers for lunch the next day! Thanks for all the great recipes.

  5. I wonder if you could use condensed cream of chicken soup instead of the gravy. Don’t care for the gravy taste.

    • I’ve never made it that way but you can certainly try it! 🙂

    • Yes, I always use the cream of chicken soup and use chicken broth to get the right consistency to the sauce.  You can always put a half stick of butter in a skillet and melt it, then add a couple Tbls of flour, stirring it into the butter and cooking it to make a roux…when flour is cooked slowly add in milk or cream or a mixture of both into the roux, stirring constantly to get a smooth, thick sauce for your pot pie. I use a tsp or less of Splenda in it as well as dried onion flakes and a pinch or two of thyme. Because my family loves the crust, I buy and keep the ready made pie crust sheets that come two to a box usually sold by where the cans of biscuits are sold.  I use one for the bottom crust, pressing it in to fit what pan I use…I use a fork to “dock” the crust or punch holes in it, then I brush melted butter onto the crust and lightly cook it in the oven.  Then, I pour in the sauce mixed with the veggies and chicken.  I use cream corn or whole kernel corn depending on what I have handy, and diced canned carrots and sweet baby peas for the veggies.  If I want fast…I buy rotisserie chicken at the grocery store deli and chop it up very finely using a bit less meat than veggies. Then I use the second pie crust sheet for the top, fitting it nicely and cutting small vent holes in the top to let the steam escape.  For fancy dinners, I cut out leaves and score them with a butter knife to make veins and roll small round balls to make berries, using two leaves and 3 berries around the top of pie. Then I lightly mix one egg with a fork and brush the whole top plus decorations with the egg wash.  My aunt always added a bit of cream to her egg wash.  But it is a preference thing.  Cook at 350 till golden colored.

  6. Yummy! I made this last night and it was a hit! Not surprising though. All Emily Bites recipes are awesome!

  7. So you stir the bisquit pieces in with the gravy and vegetable mixture? You don’t have to worry about the bisquit being on top?

    • I mix it all in. The parts under the gravy get kind of dumpling like. If you prefer it you can totally put them on top.

  8. Super cooking beginner here! What is the easiest way to cook the chicken breast for this recipe to be shredded?

    • I like to just toss some breasts in my slow cooker with water or broth. Cook on low for 8 or high for 4 hrs and it will shred super easily!

  9. I’m not seeing what a serving size is. A cup?

    • Hi Tara, the serving info is always located directly under the recipe title in the recipe section of the post! This makes 6 servings, so just cut the casserole into 6 pieces 🙂

  10. This is in the oven as we speak. It looks so yummy and chicken pot pie is my hubby’s favorite! Thanks for another great recipe!

  11. I’m pretty sure I need to make this…soon! Looks so good!

  12. I made this last night and it was delicious!! At the store I only bought one jar of gravy but you need a bit more than that. (One jar is about a cup and half). So I decided I would cook the chicken by poaching it and use the cooking liquid (with bullion cubes and other spices) to make gravy. I also used reduced fat crescent rolls instead of biscuits as the store was out. Turned out great!!

  13. I’m not going to lie, I was pretty excited to open up feedly and see this- my husband and I love the Bubble Up Enchilada casserole recipe. Thanks for posting, can’t wait to try it!

  14. I made this last night and it was delicious!! I sauteed a diced onion with the diced carrots and used 8 of the 10 biscuits in the Pillsbury can of biscuits. Next time I may add diced potatoes and add a little more gravy. Definitely a hit!

  15. Made with turkey breast because I had leftovers from a roasted turkey breast. My husband and I both loved it. He did not feel like diet food and i knew my points for weight watchers. This is a recipe to save and use again!!!

  16. Hi Emily,
    This looks so good. Just wondering what I could use instead of the biscuits or can I leave them out. I live in Australia and we don’t have them here. A biscuit in Australia is what Americans call cookies.
    Thanks so much, I love your site and have bookmarked heaps of recipes to try

  17. I made this last night and it was delicious. To save time, I bought the matchstick carrots and then sort of cut them up while they cooked….I don’t like peas so when sautéing the carrots, I added in about another half a teaspoon of olive oil and added mushrooms and some diced onion and minced garlic. I used a full pound of chicken. This was easy and quick to make as well. My husband commented it was “his favorite thing I’ve ever made.” I actually let it sit in the fridge for about one hour before popping it in the oven, I was worried it would be soggy but it was great!

  18. This was awesome!!! Made it last night and it was super easy and delicious! Thanks for all the great recipes 😀

  19. I made this for my family last night and it was delicious! Can’t wait to try more of your recipes.

  20. Made this the other night and my family loved it! Thanks Emily for always posting such great recipes 🙂

  21. Best recipe hands down! Not only was this easy but super delish! My husband who eats any and everything he wants said this was his #2 favorite recipe EVER! Wow.. happy he loved it so much as we are eating it again tomorrow night 🙂 Oh and his #1 is a full fat chicken and dumplings recipe so I was shocked this came in 2nd. Thanks for always coming up with amazing creations.

  22. I made this last week and loved it. I saved the left overs and had it the second night as well. Still as good as the first. I love you website, and that you put the WW points in each recipe. Super easy and yummy with out depleting your daily points,

  23. I made this last night and we had leftovers tonight. DELICIOUS!! Thank you thank you for another great one 🙂

  24. I made this last week. It came out great. I used a bag of frozen mixed veggies too. Will make again.

  25. Amazing!! My boyfriend are half of it and I thoroughly enjoyed having something within my points that make me feel good!

  26. Turned out so yummy. My boyfriend loved it. I’ve made other lighter versions of pot pie in the past and thought they were horrible. I think the gravy was what made the difference here. Came together so quickly too!

  27. Absolutely amazing! This has been added to my permanent recipe book since my family of four devoured it. Not even a shred of chicken left.

    I did substitute french beans for the peas (loathe peas) cut up and sautéed with the carrots and some onion.

    Thanks for the last-minute dinner save!

  28. Can leftovers be frozen?

  29. I loved the idea of this recipe, pot pie is one of my favorite meals! I added onion and mushrooms in with the carrots and subbed low fat cream of mushroom soup for the gravy. Thank you for the recipe!!

  30. Would 1 3/4 cups of mixed frozen peas and carrots work (to save time) or is the 1 cup of fresh carrots better? Thanks! Making tonight!

    • I haven’t personally tried it that way, but I’m sure it would be fine. Hope you love it! 🙂

  31. @Leslie – I did the frozen peas and carrots mix. I popped them in the microwave for a bit to get them soft. Saved me some time and messing up another dish! Made this meal even easier to make. Thanks Emily!

  32. Anyone try freezing this? Would love to know how it worked out.

  33. Wow this was great! I confess I did a ‘mash-up’ of this and your chicken and biscuits casserole though. I used the 98 percent Cream of Chicken Soup and Light Sour Cream as my ‘gravy’ instead of the jarred chicken gravy. Also used frozen mixed veggie instead of just carrots and peas. Also added some mushrooms I had on hand. The thyme is so good in this!

  34. Forgot to add, my change to the sauce only bumped up the points to 9 per serving.

  35. Absolutely amazing! I cut up green beans instead because my dad hates peas (weird, lol), and threw in some celery because I had some that I need to use. It was awesome! Not a single bite left. Everyone loved it. Thanks!

  36. Hi! I was wondering if you have to cook the peas first? Also how much water/broth would you add to the crockpot?? Pretty new at this! Lol thanks.

    • No need to cook the peas first! About 2 cups water/broth to 1 lb raw chicken is a good ratio.

  37. Can this be made as a freezer meal? I was thinking I could put it in bag and pull out in morning to bake in the evening after work.

  38. This sounds delicious! I’m dying to try it and your other varieties and I’m looking forward to future bubble up casseroles 🙂
    I was thinking… what about a Chicken Philly Cheese steak Bubble Up Casserole? You might have thought of it already but just wanted to put that out there lol

  39. I love pot pies! This may sound silly but I’m a vegetarian. I’m sure I can omit the meat and add more veggies, but any idea what I can use in place of the gravy?

    • I know Heinz also makes a mushroom gravy, though I can’t say for sure off the top of my head whether it’s vegetarian. You could definitely check that out or potentially use cream of mushroom soup? I hope you love it! 🙂

  40. What is a serving? 1 cup?

  41. Oops, I see 6 total servings. Thanks!

  42. Recipe looks delicious!! Have you ever tried prepping the casserole and baking it the next day? Trying to prep my WW meals for weeknights.

  43. My biscuits weren’t cooked underneath, is it supposed to be like that or did I not cook it long enough?

  44. Thank you for adding smart points! Your Bubble Up recipes are the ones I celebrate with on my weigh in days each week. Yum!

  45. Has anyone tried using biscuit dough on top instead of the canned biscuits? I assume it would cook the same if I spooned the dough on top instead of mixing throughout.

  46. Looks delicious! Can’t Wait to try this recipe. When calculating the SP is it using the original/regular biscuits or is there a reduced fat one?

    • I just used my regular store brand (wegmans) biscuits. I believe the pillsbury ones are comparable 🙂

  47. Did anyone ever let you know if this freezes OK? Maybe even before cooking it?

  48. Emily

    I am allergic to wheat, but love the idea of your bubble up casseroles. I plan to try the enchilada one with corn tortillas. Has anyone ever tried the Pillsbury gluten free dough (Meant for pizza) in your recipes?

    • I’m not sure, if they have they didn’t tell me! If you try it definitely let me know how it works out!

  49. This was awesome!! I have made 4 of your recipes this week and my picky 6 year old has cleaned his plate on all 4!!!

    We assembled everything but the biscuits the night before. Added the biscuits and baked the next evening. Worked great!!!

  50. Forgot to add—thank you for updating to Smart Points!!!

  51. I am confused on how to determine the serving size. Everyone cuts things different. How many grams is a serving size??

    • Hi Kristi,
      Sorry, I don’t measure out my casseroles in grams. I just cut this into 6 equal pieces (there aren’t many different ways to cut that!) and each piece is a serving. If you want to weigh out the whole casserole minus the casserole dish and then divide by 6 then you can definitely figure out the servings by weight that way. I hope that helps! Enjoy the recipe 🙂

  52. Hi, long time fan, I’ve made so many of your recipes and always am looking for new entrees! I made this last night and it was so good and simple. I just wanted to add my two cents:
    In a pinch, I cooked chicken breast in pan on stove top with medium high heat with a tablespoon of olive oil, flipped, seasoned, then poured in some chicken stock to finish. I removed the chicken and set aside to cool while I made the chicken gravy. My really simple method was adding more chicken stock to that same pan while I made a roux in a separate pot. I used 2 tablespoons butter, low heat, added 4 tablespoons white flour just 1 tablespoon at a time. After I cooked the flour through I added it into the boiling stock and whisked for a while to thicken. It turned out great! Thank you

  53. I made this last night and it was such a big hit that I’m literally making it again tonight! My husband & I absolutely loved it & I especially loved knowing how many points to track! Thanks for another great recipe!!

  54. How are you getting 9 weight watchers smart points? I entered the same ingredients in my recipe builder and it told me 16 smart points per serving.

    • I’m not sure how you’re getting 16! I entered the ingredients as noted above and got 9 per serving.

  55. I made this with low fat cheese and it brought the smart points down to 7 per serving! yum!!

  56. I used a bag of frozen diced carrots and peas…saves a couple steps and it turned out perfect. Delicious…even my 2-year-old loved it, and he doesn’t eat anything! Thank you!

  57. I used a bag of frozen diced carrots and peas. Saves a couple steps and it turned out perfectly. Even my 2-year-old ate it, and he doesn’t eat anything! Thank you!

  58. Made this again tonight and once again, delicious! This time I cut the recipe in half instead of freezing which by the way works great just didn’t want to freeze this time. Love all your recipes! Thanks for all your hard work.

  59. This was super yummy! I prebaked the quartered biscuits first for 8 min then tossed them with the chicken mixture and baked 15 min before adding cheese. Also added grren beans and corn with the peas, no carrots, my family doesn’t like them cooked. Love all your recipes

  60. Another fantastic recipe! Thanks, Emily! 🙂

  61. What is the serving size for this?

    • Hi Sherry, this casserole makes 6 servings, so just cut it into six pieces and serve!

  62. Looks delicious but how much sodium is in the jarred gravy?

  63. Hi Emily! Can your bubble up casseroles (or any casserole dinner recipe of yours) be frozen then cooked later?

  64. Hi,I made this tonight and tho it was good but the biscuits are not cooked much so could only eat some…is that the way it’s supposed to be?

  65. My family loved it! Thank you!

  66. Made this tonight and it was so tasty!!! Mine turned out almost soupy with the exception of the biscuits. It still tasted great! But I wonder if I might have done something wrong or if I should have added some flour, or if it just supposed to be like that! Regardless, it tasted amazing!!

  67. I would like to bring this to a friend who just had a baby but was thinking of assembling it and not cooking it so they could either freeze it or cook it for dinner that night. Do you think it would be okay made ahead? Thanks!

  68. Has anyone frozen this casserole baked/unbaked? This is a family favorite, and I’m looking into making this as a postpartum freezer meal. Any advise would be helpful, thanks!

  69. I am making this for dinner tonight per the request of my picky 11 year old. I made it about a month ago and the whole family loves it!

  70. Hi Emily, I’m assuming the gravy you used is just regular gravy and not fat free right?

  71. I am not able to find how much one serving is for this recipe?

    • Hi Michelle, the serving info is always listed directly below the recipe title in the recipe section of the post. For this recipe a serving is 1/6th of the casserole so you just cut it into 6 pieces and serve. Enjoy!

  72. Would this work with turkey instead of chicken?

  73. Emily,
    I made this tonight, it came out perfect.
    Thank you

  74. Can you freez he leftovers for use another week? The chicken one sounds great, but hubby and I can’t eat it all at once.

  75. Sorry. This is awful. Biscuits completely raw. Back in at 450 for 20. Hopefully, I’ll have something worth eating.

  76. I absolutely love this recipe. Yum. I used some rosemary in mine. I also used picsweet frozen vegetables for soup. Should try it.

  77. There are wasted steps here. Skip the fresh carrots and use frozen peas and carrots @1 2/3 cup. Why peel and salute in unneeded ebook.
    Also I combined the quartered biscuits before pouring all into the baking pan, pouring the gravy over. Why mix twice.

  78. I don’t see what the serving size is like how many ounces is it

    • I don’t usually measure casseroles out that way, I just slice this into 6 pieces and serve. Feel free to weigh a serving for the ounces for future reference. Sorry I don’t have that info!

  79. I used McCormick gravy mix and omitted the cheese and adjusted the smart points calculation. It was very satisfying and filling!

  80. Absolutely delicious!

  81. Can this be made ahead and baked later?

  82. Do you think you could make the mixture the night before in the casserole dish and then just add the biscuits right before putting in the oven?

  83. Made this tonight for dinner! It was amazing.

  84. I made this tonight and it came out great! I added onions and corn for some extra veggies. I found the thyme tasted really strong so would maybe suggest lessening it to 1/2 teaspoon of its your first time- it’s totally up to your preference though. Overall an easy and delicious weeknight meal!

  85. Emily, when I calculate this on the WW create food, the points are 9.

    • Hi Susan,
      You really have to use the recipe builder to calculate the points for recipes because entering the nutrition information does not account for all of the zero point foods! Hope that helps.

  86. It was absolutely delicious will definitely make it again I did add some onions it was better than what you buy in tyhe store my husband loved it

  87. Can you use frozen peas and carrots for this recipe? Also, I can only find “homestyle” gravy at my local grocery store which is pretty thick. Any suggestions on how to thin it out and add more flavor? Maybe with milk or cream of chicken soup? I’m a clueless cook 🙂

  88. I really liked this. I adjusted the recipe to serve 4 instead of 6 (there are only two of us) and made it in an 8×8 casserole dish that fit in my toaster oven. I used reduced fat shredded Mexican cheese blend because I needed to use it up. This was so easy! I’m looking forward to a quick easy lunch for work tomorrow. Thank you.

  89. Great recipe! You can reduce the points even more if you make the 2 ingredient dough (use a half recipe 1/2 c self rising flour and 1/2 c nonfat Greek yogurt). By my calculation it brings it down to 5 smart points!

    • Thank you for your suggestion. I really want to try this but in UK we can’t get biscuits. I have been looking for an alternative and 2id is a brilliant option.

  90. Ashley, I use Heinz Homestyle Classic Chicken Gravy AND frozen peas and carrots and its just delicious..no thinning necessary.

  91. My fiancé and I LOVE this recipe. We have made it about 4 times In the past month! I’m just wondering, has anyone ever has success making this in the crockpot? 

  92. This was really yummy! For some reason though when I mixed the biscuit pieces into the pie mixture they did not cook and we ended up having to search through the cooked mixture and pull them out. Luckily we had a Grands biscuit roll and we had baked up the extra biscuits. We just put the mixture over the biscuits and all were happy and satisfied! Our family likes onion so I sauteed about 3/4 cup and added.

    Very good! This recipe is a keeper!

  93. I made this tonight. This recipe got me my first compliment in cooking from my husband. We’ve been married 11 years!!!!!! He said keep this recipe before I could even ask if he liked it. 🙂 Thank you!!!

  94. Hi Emily!

    I’m wondering, can this be made ahead without baking and frozen? I’m making a slew of meals for my mom who is having surgery later this month and wanted to include this.

    • I don’t think the biscuits are supposed to do that but the rest should be fine, so I’d just leave the can of biscuits separate and add them before baking.

  95. Every time I try one of the bubble up dishes,I think OMG, this is my favorite.  So far, this is hands down my favorite.  I was craving good, hearty comfort food and this is just the thing.  I had leftover turkey in the freezer from Thanksgiving (who doesn’t) and I thawed it out and used it in lieu of chicken.  It was wonderful!  Thanks for this and all of your wonderful recipes.

  96. Can I use a frozen pea and carrot blend? Has anyone done this?

  97. I made this a few weeks ago but in a household of two, it made more portions than we wanted to eat in one week. I baked the whole thing and then divided the leftovers into containers to freeze. I am currently eating the microwaved leftovers at my desk for lunch today and I would call it a success!

  98. I made this dish for dinner tonight. It just didn’t seem to have any flavor. I was a little bummed after reading everyone else’s comments. Maybe I went wrong somewhere. I’ll def be trying some of the other recipes! 

  99. I made this last weekend and even though I only used 1 jar of gravy it was too runny. The first night it was very good but the next night it was a doughy mess and I tried to heat it up both in the microwave and the oven but ended up dumping it down the disposal. The flavor is great but being single I have to have something that reheats well.

  100. Delicious and easy!  I just used carrots and green beans for the veggies.  Hubby loved it too. The serving size is nice. I will definitely make again! 

  101. I can’t find any biscuits but the 16oz can. I don’t know what to do with the other half of the can. You can’t freeze them, so I’d have to throw them out. I probably wouldn’t use them for anything else. Any suggestions? Thanks

    • Very belated response, but I use the whole can of Pillsbury Grands (no Wegman’s on the west coast) and increase the gravy to two full jars. I cut the cheese in half to keep the WW points from going up to much. I also add a little extra chicken and use frozen mixed vegetables to save time. My family loves this recipe. Thank you, Emily! 

  102. You are AMAZING! Thank you thank you thank you so much for this. I was considering doing the same thing and you’ve just made the task a lot less daunting.

  103. Can I make this the night before and put it in the fridge until ready to bake? I’m just wondering if the biscuit dough will make it out ok…

  104. If you want a really good pesto recipe, check out the recipe on Not Enough Cinnamon. Marie has a whole blog full of fabulous recipes, and she is the one who taught me how to make my own peanut butter. And almond butter. Highly recommended.

  105. Looks delicious ! I was wondering if you could post recipes for school lunches? I’m trying to eat healthier while trying to balance out homework and exercise and I would like some simple, quick and healthy lunch recipes. Thanks

  106. what is the serving size?

  107. I was craving a pot pie but didn’t want to use up 21 points. I thought I’d give this recipe a try and am so glad I did!!! I like it better than my old favorite, and that is saying a lot. My husband loved it, too, which is a huge bonus. Thank you so much. I’ll definitely be trying other recipes from your site! 🙂

  108. This is amazing! I used Kroger’s frozen mirepoix mix (finely chopped carrots, celery and onion) and it was so easy and delicious. Thank you so much for sharing this, we will be making it again and again!

  109. I’ve made this recipe several times before and love it! My family and I now make it every year with thanksgiving leftovers – great way to use leftover gravy and turkey breast. Makes it super easy too!

    Highly recommend 🙂

  110. Will you be adding the personal points link for this recipe? I found it on another one and thought that was a fantastic idea.

  111. Could this be frozen at the point of baking?   No idea how freezing refrigerated biscuit dough would turn out…

  112. This was so good! I will be making this on repeat.5 stars

  113. My husband made a double batch of this recipe for my birthday and everybody loved it! This is wonderful comfort food and a great recipe!

  114. This looks delicious but I’m confused… is it 4 oz or 1 cup for the shredded cheddar? It says both in the recipe. 

  115. Can you please tell me the sodium content per serving? I bet it’s pretty high, but the dish does sound tasty.3 stars

  116. You can bring the points down by using Cabot 50% lower fat cheese..or even their 75% lower fat one. Actually they are both good. I order from Dakin Farms on line store.

  117. This recipe was easy and delicious! I’ve shared it with all of my daughters and my sister. Anyone who likes chicken pot pie will surely love this… Especially because it’s also easy to make. Instead of doing the first step with fresh carrots, I simply used frozen, sliced carrots. I also added an “extra” half can of biscuits to make a really thick crust. I didn’t measure the cheese I sprinkled on top either so I may have used a cup (rather than a half cup). 

    To prepare to make the recipe I had already cooked up some chicken breasts in my instant pot earlier in the day, which made them very easy to shred. I set some aside for a quick chicken salad but made sure that I had the 12 ounces of shredded chicken for this recipe. I will say that 12 ounces of chicken makes this very filled with chicken, so if someone prefers, they could always do with a little less chicken.

    Really delicious!5 stars

  118. One of the WORST recipes I’ve ever tried!  This tasted just TERRIBLE!  Very disappointing!!  Literally had to throw it away!

  119. One of the WORST recipes I’ve ever tried! This tasted just TERRIBLE! Very disappointing

  120. Well, I enjoyed the bubble up part, but learned the hard way not to use Plainville brand frozen gravy. It was less points and highly rated, so went for that instead of Heinz. Rather than a delicious savory gravy holding everything together the liquid was very thin and my perfectly poached chicken got dried out. I totally own this was a user error, and wanted to mention it so other people can avoid this. I will make up a batch a homemade WW gravy for the leftovers. Along with the carrot, I also sautéed half an onion, a few ribs of and mushrooms, and added some Penzeys Sunny Paris, rubbed sage, and homemade mushroom seasoning. 4 stars

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