Chicken Pot Pie Biscuits are a delightful twist on the classic comfort food we all know and love. Imagine the creamy, savory filling of a traditional chicken pot pie tucked inside a golden, flaky biscuit. This recipe combines everything you adore about pot pie with the convenience and ease of biscuits, making it a perfect weeknight dinner or a hearty weekend treat. Simple to make and packed with flavor, these Chicken Pot Pie Biscuits are bound to become a staple in your home.

A Family Favorite: How Chicken Pot Pie Biscuits Became a Dinner Staple in Our Home

It was a chilly Sunday afternoon when I first decided to experiment with this recipe. My husband had been asking for chicken pot pie, but I wanted something a little different and easier to put together. I combined the filling with some biscuit dough, popped them in the oven, and the result was magical. The kids loved the flaky biscuits filled with the creamy chicken mixture, and my husband said it was one of the best dinners he’d had in a while. Now, Chicken Pot Pie Biscuits are a regular on our dinner table, especially on those nights when we want something warm and comforting.

Why You’ll Love Chicken Pot Pie Biscuits

• Comfort Food Classic: All the flavors of traditional chicken pot pie, but in an easy-to-eat biscuit form.
• Quick and Easy: Perfect for busy weeknights, this recipe comes together in just a few steps.
• Kid-Friendly: Bite-sized and packed with flavor, these biscuits are a hit with kids and adults alike.
• Perfect for Leftovers: A great way to use up leftover chicken or vegetables, reducing food waste.
• Versatile: Ideal as a main dish, appetizer, or even as a comforting snack.

Ingredients Notes For Chicken Pot Pie Biscuits

• Chicken: Use cooked, shredded chicken for ease. Rotisserie chicken works great here.
• Vegetables: Frozen mixed vegetables are a time-saver, but you can use fresh if you prefer.
• Biscuits: Store-bought biscuit dough keeps this recipe quick, but homemade biscuits add a special touch.
• Cream of Chicken Soup: This forms the base of the creamy filling. You can also use cream of mushroom for a different flavor.
• Seasonings: Salt, pepper, and some garlic powder add depth to the filling.

Recipe Steps for Chicken Pot Pie Biscuits

1. Prepare the Filling: In a large bowl, mix together the shredded chicken, cream of chicken soup, frozen vegetables, and seasonings. Stir until well combined.
2. Assemble the Biscuits: Roll out each biscuit and place a spoonful of the chicken mixture in the center. Fold the dough over the filling and pinch the edges to seal.
3. Bake: Place the filled biscuits on a baking sheet and bake according to the biscuit package directions or until golden brown.
4. Serve: Allow the biscuits to cool slightly before serving. They’re perfect on their own or with a side salad.

Storage Options

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat: Reheat in the oven or toaster oven to maintain the biscuit’s crispiness.
• Freeze: You can freeze these biscuits before baking them. Just assemble, freeze on a baking sheet, then store in a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

Variations & Substitutions

• Vegetarian Option: Substitute the chicken with sautéed mushrooms or tofu for a vegetarian version.
• Cheesy Twist: Add shredded cheddar cheese to the filling for an extra cheesy flavor.
• Spicy Kick: Mix in some diced jalapeños or a dash of hot sauce for those who like it spicy.

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Chicken Pot Pie Biscuits

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Ingredients

• Biscuit Topping
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 cup unsalted butter cold and cubed
• 3/4 cup buttermilk or milk with 1 teaspoon vinegar or lemon juice added
• 1 large egg beaten (for egg wash, optional)
• Chicken Pot Pie Filling
• 2 tablespoons unsalted butter
• 1 small onion chopped
• 2 cloves garlic minced
• 2 medium carrots diced
• 2 stalks celery diced
• 1/4 cup all-purpose flour
• 1 1/2 cups chicken broth
• 1 cup milk or heavy cream
• 2 cups cooked chicken shredded or diced
• 1 cup frozen peas
• 1 teaspoon dried thyme
• 1/2 teaspoon salt or to taste
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground nutmeg optional

Instructions

• Prepare the Chicken Pot Pie Filling
• Cook the Vegetables: In a large skillet or saucepan, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Cook for about 5-7 minutes, until the vegetables are softened. Add the minced garlic and cook for another minute until fragrant.
• Make the Roux: Sprinkle the flour over the vegetables and stir to coat them evenly. Cook the flour for 2-3 minutes, stirring constantly, to create a roux.
• Add the Liquid: Gradually pour in the chicken broth while stirring to prevent lumps. Then add the milk or heavy cream, continuing to stir until the mixture thickens and becomes creamy.
• Add Chicken and Peas: Stir in the cooked chicken, frozen peas, dried thyme, salt, black pepper, and nutmeg (if using). Let the mixture simmer for 5-7 minutes, until the filling is thick and the flavors are well combined. Remove from heat and set aside.
• Prepare the Biscuit Topping
• Preheat Oven: Preheat your oven to 400°F (200°C). Grease a 9x13-inch baking dish or cast-iron skillet.
• Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and baking soda.
• Cut in the Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
• Add Buttermilk: Pour in the buttermilk and stir just until the dough comes together. Be careful not to overmix.
• Shape the Biscuits: Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch-thick rectangle. Use a biscuit cutter or the rim of a glass to cut out biscuits.
• Assemble and Bake
• Combine Filling and Topping: Pour the chicken pot pie filling into the prepared baking dish or skillet. Arrange the biscuits on top of the filling.
• Egg Wash (Optional): Brush the tops of the biscuits with the beaten egg for a golden finish.
• Bake: Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and cooked through, and the filling is bubbly.
• Serve: Allow the chicken pot pie biscuits to cool for a few minutes before serving.

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