🍗 Chicken Pot Pie Biscuits Two
These **Chicken Pot Pie Biscuits Two** are another delicious take on the classic comfort dish — tender, flaky biscuits filled with a rich, creamy chicken and vegetable filling. Perfect for a fun family dinner, game day snacks, or meal prep!
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 mixed vegetables (peas, carrots, corn)
- 1/4 cup diced onion
- 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 cup shredded cheddar cheese (optional, for extra flavor)
- 1/4 tsp paprika (optional, for topping)
Instructions
- Make the filling: In a skillet, melt butter over medium heat. Sauté onion for 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 constantly, until thickened into a smooth sauce.
- Add seasonings and veggies: Stir in garlic powder, thyme, salt, pepper, frozen vegetables, and chicken. Cook 2–3 minutes until heated through. Optional: Stir in cheddar cheese. Remove from heat and let cool slightly.
- Prep biscuits: Flatten each biscuit with your palm or 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 with a side of gravy or a simple green salad!
Tip: These biscuits freeze beautifully before or after baking! Reheat in the oven at 350°F for 10–12 minutes from frozen.
« Back to The Recipe Box