Chicken Pot Pie with Grands Biscuits
Chicken Pot Pie with Grands Biscuits is a simple and delicious dinner option that can be easily customized to satisfy everyone. Individual flaky biscuits filled with tender chicken, a creamy filling, and crisp vegetables make an excellent make-ahead meal for your busy days. It’s guaranteed to be a huge hit with everyone.
The Definition of Comfort Food
Chicken Pot Pie with Pillsbury™ Grands Biscuits is the definition of comfort food, and you will enjoy every bite of it. The filling is flavorful, with a creamy sauce, vegetables, and juicy chicken.
For dinner, add a side of French fries, Air Fried Cauliflower with Tahini Sauce, Cheesecake Factory Four Cheese Pasta (Copycat), or serve these mini pies with a bowl of Easy Low Carb Creamy Instant Pot Tomato Basil Soup With Fresh Tomatoes.
These chicken pot pies are a great party snack too! Serve them alongside other snacks like Copycat Domino’s Parmesan Bread Bites, Cheesy Garlic Crescent Rolls , and Domino’s garlic Parmesan Sauce for a dip.
You’ll Enjoy Every Bite!
Why You’ll Love this Recipe
- It’s easy to make. I use Pillsbury™ Grands biscuits in this recipe. It makes everything so much easier! The biscuits hold the chicken filling just as well as pie dough and bake up nice and flaky.
- It’s hassle-free: There’s not much prep work with these because I use frozen peas and carrots, so there’s nothing to chop. It’s a fantastic shortcut.
- It’s fun! This recipe is a fun and delicious way to make chicken pot pie. My kids love anything mini especially these small pies.
Your Kids Will Love these Pies!
Chicken Pot Pie with Grands Biscuits Ingredients
- Grands biscuits: You will need refrigerated Grands biscuits from Pillsbury.
- Butter: I recommend using unsalted butter for this recipe. If using salted butter, make sure to decrease the amount of salt.
- Onion: I use white onion in this recipe. Feel free to use yellow or red onions.
- Garlic: Use freshly minced garlic cloves.
- Peas and Carrots: I use frozen peas and carrots.
- Flour: Add all purpose flour to thicken the chicken sauce.
- Chicken: Using shredded chicken from a rotisserie chicken is great for this recipe, and saves time too.
- Heavy cream: Heavy cream is necessary to make the filling. It gives it smoothness and creaminess.
- Seasonings: You will need black pepper, dry thyme.
- Salt
See the recipe card for quantities.
Step By Step Instructions
Chicken Mixture:
- Melt the butter in a large pan over medium-high heat, then add the onion, peas, carrots, and garlic to the melted butter. Stir and cook until the onions are translucent, about 3 minutes.
- Sprinkle the flour over the vegetables and stir. Add chicken, cook for 1 minute, then pour the heavy cream, salt, black pepper, and thyme. Cook until it thickens, about 2 minutes.
Assembly:
- Preheat the oven to 350 degrees F. Grease the muffin pan with cooking spray.
- Place one biscuit on a flat surface and press it into a 5-inch round. Place the biscuit into the prepared muffin cup. Press it at the bottom and on the sides.
- Pour 1/4 cup of the pot pie filling into each biscuit.
- Bake for 15-17 minutes or until the biscuits are golden brown.
- Cool for 2 minutes; remove from pan.
Substitutions
- Cream: Half and half can be substituted for heavy cream. Milk can also be used, but it will not be as thick/creamy.
- Biscuits: Buttery, flaky Grands biscuits are used in this delicious recipe. It’s a tasty take on traditional chicken pot pie made in a pie crust. Consider topping using crescent rolls or puff pastry instead of biscuits for a fun twist.
- Vegetables: You can use a mixture of frozen vegetables instead of frozen carrots and peas. (In addition to the carrots, onions, and celery, this could include green beans and corn.)
- Vegetarian: Skip the shredded chicken.
Enjoy these Gems with Your Loved Ones
Variations
- Spicy: Add chili pepper flakes while cooking to imbue heat into the pies.
- Deluxe: Sprinkle a little grated Parmesan cheese or cheddar cheese on the top.
- Umami Flavor: You can add some soy sauce or Worcestershire sauce to add umami and enhance the other flavors.
Equipment
You will need a muffin pan to bake these chicken pot pies.
Storage
Making ahead: The filling can be made up to two days ahead of time. Allow to cool before storing in an airtight container in the refrigerator.
Storing: Store your pot pies in an airtight container. Refrigerate for 3–5 days.
Freezing: Place the unbaked pies in the muffin cups, wrap the muffin pan in foil, and freeze for 2 hours. After the pies have frozen, run a knife around the edge of the pan to loosen them; remove from muffin tin. Wrap each frozen pie in plastic wrap and place in a large resealable freezer plastic bag.
Reheating: Refrigerated pot pies taste better when reheated vs. storing at room temperature.
You Won’t Be Able to Stop at One
Top Tips
- You can cook chicken breasts for this recipe, but it’s also a great way to use up leftover chicken. You can also air fry or cook rotisserie chicken at home. If your pressed for time, you can buy rotisserie chicken from the grocery store.
- For this recipe, use your favorite frozen vegetable combination. Broccoli, green beans, peas, carrots, and cauliflower are all excellent frozen options. Any combination of them will also work!
- If your family loves cheese, sprinkle some shredded cheddar or parmesan cheese on top of each pot pie about 5 minutes before it’s done baking.
- If garlic isn’t your favorite flavor, try rosemary, thyme, or Italian seasoning in place of garlic.
- If you’re using a different brand of store-bought biscuit dough, check the package instructions for the correct baking temperature and time. Each version is slightly different.
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Frequently Asked Questions (FAQs):
If you find that your chicken mix ends up too thick, you add some chicken broth or milk.
Sure. Just add more veggies in place of the chicken.
Swap turkey for chicken in this pot pie recipe. It tastes great too.
Frozen vegetables make this recipe much easier, but fresh vegetables can be used if desired. I do recommend sautéing them until soft first.
If you’ve tried this recipe or any other recipe on Sourandsweets, don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience with my recipes. Please share it with me on Instagram.
Mini Chicken Pot Pie with Grands Biscuits
Equipment
Ingredients
- 16.3 ounces refrigerated grand biscuits 8 count
- ¼ cup unsalted butter
- 1 small white onion finely chopped
- 3 cloves garlic minced
- 1 cup frozen peas and carrots
- 2 tablespoons all-purpose flour
- 1 cup cooked shredded chicken
- 1 cup heavy cream
- ¼ teaspoon black pepper
- 1 teaspoon salt
- ½ teaspoon dry thyme
Instructions
Chicken Mixture:
- Melt the butter in a large pan over medium-high heat, then add the onion, peas, carrots, and garlic. Stir and cook until the onions are translucent, about 3 minutes.
- Sprinkle the flour over the vegetables and stir. Add chicken, cook for 1 minute, then pour the heavy cream, salt, black pepper, and thyme. Cook until it thickens, about 2 minutes.
Assembly:
- Preheat the oven to 350 degrees F. Grease the muffin pan with cooking spray.
- Place one biscuit on a flat surface and press it into a 5-inch round. Place the biscuit into the prepared muffin cup. Press it at the bottom and on the sides. Pour ¼ cup of the chicken mixture into each biscuit.
- Bake for 15-17 minutes or until the biscuits are golden brown.
- Cool for 2 minutes; remove from pan.
Made for my grandchildren, they loved it, with a side of rice.
These were very good! I did add a small amount of dried oregano, crushed red pepper flakes and also used half and half instead of heavy cream. Great as a lunch the following day!