Chicken Pot Pie Biscuits
Prep time
Cook time
Total time
Serves: 8
  • 2 boneless, skinless chicken breasts, cut into small cubes
  • 1 Tablespoon extra virgin olive oil
  • ¼ teaspoon dried Thyme
  • 2 cloves garlic, chopped
  • ¼ teaspoon black pepper
  • 2 cups water
  • 3 medium carrots, peeled and diced
  • 4 ribs celery, diced
  • ½ cup chopped onion
  • 1 tub Knorr Homestyle Chicken Stock
  • 1½ Tablespoons cornstarch
  • 3 Tablespoons heavy whipping cream
  • 1 (8 count) can refrigerated Pillsbury Grand Biscuits
  1. 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.
  2. 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.
  3. 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.
  4. 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 ⅓ 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.
  5. Bake in a 350 degree F. preheated oven, for 15 minutes or until biscuits are golden brown.Let stand 5 minutes before serving. Enjoy ♥
Recipe by Life In The Lofthouse at