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.

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.

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.

CHICKEN POT PIE WITH GRANDS BISCUITS INGREDIENTS: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.

INGREDIENTS: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

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.

STEP BY STEP INSTRUCTIONS: CHICKEN MIXTURE: – 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: – 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.

ASSEMBLY: – Pour ¼ cup of the pot pie filling into each biscuit.

ASSEMBLY: – Bake for 15-17 minutes or until the biscuits are golden brown. – Cool for 2 minutes; remove from pan.