Chicken Pot Pie Biscuits- refrigerated biscuits are stuffed with a chicken pot pie filling for a delicious take on the southern favorite. Using rotissierie chicken and refrigerated biscuits makes this recipe super easy.
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.
Notes
Best eaten right away but can be stored in an airtight container in the refrigerator for 3 days.Nutritional info is provided as an estimate only and will vary based on brands on brands of products used. Not to be used for specific dietary needs.