Chicken Pot Pie Biscuits- refrigerated biscuits are stuffed with a chicken pot pie filling for a delicious take on the southern favorite. Comfort food at its best.
I got the idea for making this recipe from my Sausage Gravy Stuffed Biscuits. I mean, you can’t go wrong with a creamy chicken filling full of veggies and potatoes stuffed into a buttery, flaky biscuit. It’s a winner all around!
Refrigerated Biscuit Dough
Refrigerated biscuit dough is a huge shortcut for this recipe. I use Pillsbury Refrigerated Biscuits but you could use homemade biscuit dough if you prefer. If using refrigerated, look for a can of Grands Biscuits (the larger ones).
Meal Prep Tip
Use rotisserie chicken for this recipe. It is a huge timesaver and tastes delicious. The chicken pot pie filling can be made 24 hours in advance. Refrigerate until ready to assemble the biscuits.
Chicken Pot Pie Biscuits Recipe Tips
I use Pillsbury Grands Biscuits because I have better results with them than the store brand biscuits. Use any Pillsbury biscuit variety as long as it is Grands.
Let the filling cool completely before assembling the biscuits. Better yet, make it a day in advance.
Resist the urge to overstuff the biscuits. They will be too difficult to seal up.
Be sure to seal the seams really well. They will want to come apart as the biscuits bake and expand.
How To Store
Best eaten straight after baking but leftovers will keep for 3 to 4 days in an airtight container in the refrigerator.
Chicken Pot Pie is one of my vey favorite comfort food recipes and I have made oodles of variations on Chicken Pot Pie.
More Chicken Pot Pie Recipes
- Easy Chicken Pot Pie
- Chicken Pot Pie Soup
- Chicken Pot Pie Noodles
- Chicken Pot Pie with Lattice Crust
- Inside Out Chicken Pot Pie
- Chicken Pot Pie with Biscuit Topping
Chicken Pot Pie Biscuits
Ingredients
- ½ cup diced potatoes
- ⅓ cup sliced carrots
- 4 tablespoons butter
- ⅓ cup diced onion
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon dried thyme
- ¼ teaspoon garlic powder
- ⅛ teaspoon poultry seasoning
- ¼ cup all-purpose flour
- ¾ cup chicken broth
- ½ cup milk
- 1½ cups shredded cooked chicken
- ½ cup cooked peas
- 1 (16.3-ounce) can Grands refrigerated Homestyle Biscuits
- chopped fresh parsley, optional
Instructions
- Place potato and carrots in a small saucepan. Cover with water and boil until tender. Drain.
- Melt butter in a large skillet over medium heat. Add onion and cook for 3 minutes.
- Add salt, pepper, thyme, garlic powder, poultry seasoning, and flour. Stir the flour in well and cook for 1 minute.
- Gradually whisk in chicken broth and then milk.
- Stir in potatoes and carrots, chicken, and peas. Remove from heat and let mixture cool before proceeding.
- Line a rimmed baking sheet with parchment paper and preheat oven to 350 degrees.
- Open the can of biscuits and separate each biscuit into two thinner layers.
- Place a few tablespoons of filling on half the biscuits. Top them with the other half of the biscuits and press to seal around the edges. Tuck the seams under some and place biscuits on parchment paper-lined baking sheet.
- Bake for 15 to 18 minutes. Sprinkle with parsley if desired and serve.
I am very interested in trying this recipe but cannot
abide with the ugliness that is called biscuits in a can
I have tried the specific biscuit you have in your recipe
and it in particular UGH!!!
Can I use a biscuit mix (ie from scratch)?
Thanks so much!!!
This food is truly yummy. I really like it and geometry dash scratch