Chicken Pot Pie Biscuits

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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

Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 8


  • 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


  • 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 ♥



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36 thoughts on “Chicken Pot Pie Biscuits

  1. 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.

  2. 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!

  3. @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! 🙂

  4. 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! 🙂

  5. 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?

  6. 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!

  7. 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!

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