These Chicken Pot Pie Biscuits were absolutely delicious! My family gobbled these up fast when I made them for dinner the other night. I love it when an easy recipe turns out so good. I actually heated one up for breakfast the next morning.
Yep, I did. Don’t judge me..
I was telling my Facebook friends how I save so much time by chopping up all my vegetables a week in advance. After I get home from the grocery store, I wash them, and get them all chopped up and placed in their own individual baggies, so they are ready when I need them in a particular recipe. The ones I know I’ll be using within a day or two, I keep in the fridge. The ones I know I wont need until the end of the week, I freeze, so they stay fresh.
For example, when I was making these yummy biscuits, it was so nice to already have all the veggies chopped up and ready to go! It really makes my life just a tad bit easier, and getting dinner on the table a little bit faster 🙂
Chicken Pot Pie Biscuits
Servings 8
Ingredients
- 2 boneless skinless chicken breasts, cut into small cubes
- 1 Tablespoon extra virgin olive oil
- 1/4 teaspoon dried Thyme
- 2 cloves garlic chopped
- 1/4 teaspoon black pepper
- 2 cups water
- 3 medium carrots peeled and diced
- 4 ribs celery diced
- 1/2 cup chopped onion
- 1 tub Knorr Homestyle Chicken Stock
- 1 1/2 Tablespoons cornstarch
- 3 Tablespoons heavy whipping cream
- 1 8 count can refrigerated Pillsbury Grand Biscuits
Instructions
- Place the cubes of chicken, olive oil, thyme, garlic and pepper in a medium bowl. Mix together then cover and place in refrigerator for about 10-15 minutes to marinate.
- Boil 2 cups of water in a medium saucepan. Add the diced carrots, celery and onion. Boil for 5 minutes. Remove the vegetables from the water (now vegetable stock) with a large slotted spoon, and place vegetables on a plate. Set aside.
- Reduce heat to medium-low and add the tub of chicken stock to the water. Once it comes to a simmer, mix the cornstarch with 2 Tablespoons of water and pour it into the saucepan. Then add the heavy cream, diced chicken pieces and the vegetables back into the saucepan. Let simmer until the chicken is no longer pink and fully cooked. About 15 minutes. Remove from heat.
- While mixture is cooking, unravel biscuits from can, and roll each biscuit out into a flat circle. Place each flattened biscuit dough into a muffin tin. Ladle 1/3 cup of chicken/veggie filling into the center of each biscuit dough. Seal and wrap the dough up over the filling. Repeat with all biscuits.
- Bake in a 350 degree F. preheated oven, for 15 minutes or until biscuits are golden brown.Let stand 5 minutes before serving. Enjoy ♥
What the what?! These are so cool! I absolutely adore chicken pot pies but never thought to make cute, perfectly-portioned ones with biscuits. Love it!
This is the most brilliant idea! I’m definitely going to be trying this out
Mal @ The Chic Geek
These sound awesome, can’t wait to try them! If I wanted to make them beef instead, would I just switch the stock, and maybe add small diced potatoes? Sorry for what must seem an easy substitution, I’m fairly new to cooking and not very confident to experiment.
How fun are these! And no judgement on eating something this delish for breakfast!
I love it! I love making anything in muffin form (as opposed to my boyfriend who likes to make the biggest pies ever). Usually I make mine with a pie dough, but I might try making it with biscuits like you did, they just seem more… sturdy (especially with the sauciness), but just as good!
I made a these the other night using a different recipe, this looks much better, they are delish !!
The cream was definitely missing in mine – thanks !
These are so fun! I have seriously been craving chicken pot pie. This is such a unique way to enjoy it!
Chicken pot pie is my all time favorite comfort food!!! I love it in these cute little bundles!!!
I love the idea of putting pot pie into a biscsuit like this! It makes pot pie so much easier and less time consuming. And delicious!
@Sasha- I think using beef would be great! Yep, I would use beef stock instead of the chicken. I wanted to add potatoes to mine too, but didn’t have any. Next time I definitely think I’ll add some! 🙂
If adding potatoes, would you boil them with the other veggies?
What a cute and portable idea!
AAHHHH Yes! Definitely comfort food for me. VERY clever to chop your veggies ahead of time…that’s one smart mama you are. =)
What a great idea!
Wow, doesn’t seem like something like this would work, I wouldn’t think the liquid would hold as good as it does…great idea!
<3 Dana @ This Silly Girl's Life
This is an INCREIBLE idea!!! I love chicken pot pie and would love to have it in biscuit form 🙂
Sues
What an adorable little idea. And what’s wrong with having them for breakfast? 🙂
Love these biscuits, they would be great to serve at parties!
These are pure genius!!
I am making these for dinner tonight but could not find the Knorr chicken stock tubs, Can I use regular chicken stock? How much would you suggest?
Instead of using 2 cups water and tub of chicken stock, i just used 2 cups liquid chicken broth or stock. i cooked my veggies right in it and followed the rest of the instructions. you can always add a buillon cube to the broth for a little more flavor.
Amy- I just read your comment, so I hope you get this in time!! I would use a chicken buillon cube or granules, if you cant find the tub. The tubs are really small, concentrated containers for chicken flavor. So you want to use something like that, not liquid stock. Try the chicken buillon cube, or 1/2 teaspoon of chicken buillon granules and it should work! 🙂
If I wanted to make these in advance and freeze these before baking, do you think they would turn out well? Would you bake from frozen or thaw out first? I like to make everything double and freeze half for easy meals on those extra-busy nights…advice?
thanks for share.
Made these tonight. THEY. WERE. SO. GOOD!!! Thanks for the great idea/recipe!!
Delicious right?! This is by far one of the most popular recipes on my blog! Seems like its been pretty popular for you too!
Looks amazing and sounds awesome! I love homemade chicken pot pie, so I definitely have to try these.
This is in the oven right now! Let ya know how it turns out!
Making these right now, don’t think. I stretched the dough enough, so some are a little soupy. Also I somehow managed to make enough filing to double the amount, so we have 16 instead of 8, but oh well, my hubby will enjoy leftovers at work tomorrow!
Delicious! Have made this a dozen times by now, and it’s amazing every time! I have yet to make a meal from your site that my family and I haven’t liked! Thank you so much for sharing!
Thank you so much, Rachel! Glad my recipes have been a hit for you. Thanks for taking the time to let me know. I always appreciate it 🙂
Looks delicious, I love pot pies will definitely try those this weekend.