🍗 Chicken Pot Pie Biscuits
These **Chicken Pot Pie Biscuits** are a fun, handheld twist on the classic comfort dish — fluffy biscuits stuffed with a creamy, savory chicken and vegetable filling. Perfect for parties, snacks, or a creative family dinner!
Ingredients
- 1 (16.3 oz) can Pillsbury Grands! Flaky Biscuits (8 count)
- 1 1/2 cups cooked chicken, diced or shredded
- 1/2 cup frozen peas and carrots, thawed
- 1/4 cup diced onion
- 1/4 cup diced celery
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1/2 cup chicken broth
- 1/2 cup milk
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- Salt and black pepper to taste
- 1/4 tsp paprika (optional, for topping)
Instructions
- Make the filling: In a skillet, melt butter over medium heat. Sauté onion and celery 3–4 minutes until soft. Stir in flour and cook 1 minute.
- Add liquids: Gradually whisk in chicken broth and milk. Cook 3–5 minutes, stirring, until thickened.
- Add seasonings and veggies: Stir in garlic powder, thyme, salt, pepper, peas, carrots, and chicken. Heat through. Remove from heat and let cool slightly.
- Prep biscuits: Flatten each biscuit with your palm or a rolling pin into a 4-inch circle.
- Fill and seal: Spoon about 1–2 tbsp of filling into the center of each biscuit. Fold over and pinch edges tightly to seal (like a turnover).
- Bake: Place on a greased or parchment-lined baking sheet. Bake at 375°F (190°C) for 18–22 minutes until golden brown.
- Serve warm: Great as-is or with a side of gravy for dipping!
Tip: You can freeze uncooked biscuits on a tray, then transfer to a bag. Bake from frozen — add 3–5 minutes to cooking time!
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