Bubble Up Chicken Pot Pie may be a variation of the formula for come up Enchiladas or come up with a pizza pie.
Usually, the biscuits are placed on the bottom of the pan and then the rest of the ingredients go on top of the biscuits.
The biscuits rise within the kitchen appliance or “bubble up” as they're baking within the kitchen appliance.
It will extremely seem like plenty of bubbles on very cheap of the pan if you only cross-check the biscuit layer.

I made this recipe back in 2015 and 2 Ingredient dough wasn’t popular back then but this can totally be made with that. 2 Ingredient dough is equal parts self-rising flour and plain Greek yogurt. 1 cup ratio. If you cut the biscuits into 8 pieces just spread those on top of the pot pie casserole.
If you use 2ID rather than boughten biscuits the formula comes right down to three sensible points per serving.
1 serving is about 1 cup.
How to make Bubble Up Chicken Pot Pie
Melt butter in a large stockpot. Add in all the vegetables and cook until the onions are transparent. Sprinkle some salt, pepper, and 1/4 teaspoon of crushed red pepper on the vegetables. Cook for about 5-10 minutes. Add in flour and cook for 2 minutes.
Next, and in chicken broth and stir until the mixture becomes thick. Mix in 1/2 cup of milk and add the chicken. Pour the chicken and vegetable mixture into a 9 X 13 in casserole and layer on the biscuits. Bake at 350 for 25 minutes.
Yield :

SMARTPOINTS: 9
9 per serving
6 SERVINGS

Ingredients :

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)

Preparation :

Preheat 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 into the coat. Bake for 25 minutes. Remove from the oven and sprinkle the Cheddar over the top. Return to the oven for another 15 minutes until hot and bubbly.