Chicken Pot Pie Biscuits

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4.72 from 25 votes
These amazing little twist on Chicken Pot Pie with Biscuits is a quick, easy, creamy, delicious comfort food in a scrumptious little puff.
Prep: 8 minutes
Cook: 22 minutes
Total: 30 minutes
row of chicken pot pie puffs on a sheet

Chicken Pot Pie with Biscuits is a quick, easy, creamy, delicious comfort food in a scrumptious little puff. It makes such a nice twist on the traditional method.

A row of chicken pot pie with Biscuits on a sheet

I love this take on Chicken Pot Pie with Biscuits. It is a fun take for a family dinner or a delicious appetizer at your next tail gate or seasonal party.

Meat pies have such a colorful history. Here is a very interesting read on how they came to pass.

Why This Chicken Pot Pie with Biscuit Recipe Works.

My Chicken Pot Pie with Biscuits is a quick and easy meal that has comfort food written all over it. They are fun to eat and are so very satisfying.

How to Make the Chicken Pot Pie with Biscuits Recipe -Step by Step

  • Preheat Oven: First, to make this Chicken Pot Pie with Biscuits Recipe, heat oven to 375°F. Next, in medium bowl, combine vegetables, chicken and soup; mix well.
chicken pot pie with biscuit recipe ingredients
  • Press Out Biscuit: Then press biscuit into 5 1/2-inch round. Next, place 1 round in each of 8 greased regular-size muffin cups. Make sure, to firmly press in bottom and up side, forming 3/4-inch rim.
  • Spoon in Filling: Next, spoon a generous 1/3 cup chicken mixture into each. Then pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
  • Top with Cheese: Sprinkle cheese on top and bake
mini chicken pot pie in muffin tins

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Recommendations for Making Mini Chicken Pot Pies

These Mini Chicken Pot Pies are so very versatile, you can cook the chicken.  Even use a rotisserie chicken from the grocery store.  Or, use leftover chicken from another meal. I love how flexible this recipe is.

You can change up the veggies based on what you have on hand.  If you are not a fan of canned cream soups, alternatively, substitute my Homemade Cream Soup Mix.  

I also added shredded cheddar cheese on top of some of them during the last 5 minutes of baking.

Easy Chicken pot pie with biscuits on a fork with a  green napkin

Tips for Making Easy Chicken Pot Pie with Biscuits

Chicken Pot Pie puffs makes a great dinner for any night of the week. However, it is also great for a game day treat or a great appetizer for any party that you might have. These easy chicken pot pie with biscuits are portable and delicious.

You do not even have to just use chicken, try them with turkey, leftover beef or steak or even seafood. Go fancy and have a lobster pot pie. The point is they are so quick and easy and you can use whatever you have on hand.


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close up on chicken pot pie with bisquits

Expert Tips for Making the Best Chicken Pot Pie with Biscuits

  • Use Taco Seasoning: Add Taco Seasoning to make a spicy version.
  • Mix up the Cheese:Try a variety of different cheeses to make different versions of the these Chicken Pot Pie Puffs
  • Veggie it Up: I love to add mushrooms and even a little bacon but use broccoli, cauliflower or whatever vegetable you have.

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row of chicken pot pie puffs on a sheet

Chicken Pot Pie with Biscuits

4.7 from 25 votes
These amazing little twist on Chicken Pot Pie with Biscuits is a quick, easy, creamy, delicious comfort food in a scrumptious little puff.
Print Pin Rate
Servings: 4
Prep Time: 8 minutes
Cook Time: 22 minutes
Total Time: 30 minutes

Ingredients

  • 2 cups frozen mixed vegetables thawed
  • 1 cup cooked chicken diced
  • 1 10.75 oz can cream of chicken soup
  • 1 16.3 oz can refrigerated biscuits
  • 1 cup shredded cheddar cheese

Instructions

  • Heat oven to 375°F.
  • In medium bowl, combine vegetables, chicken and soup; mix well.
  • Press each biscuit into 5 1/2-inch round.
  • Place 1 round in each of 8 greased regular-size muffin cups.
  • Firmly press in bottom and up side, forming 3/4-inch rim.
  • Spoon a generous 1/3 cup chicken mixture into each.
  • Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
  • Top with shredded cheddar cheese.
  • Bake at 375°F 20 to 22 minutes or until biscuits are golden brown.
  • Cool 1 minute; remove from pan.

Expert Tips

  • Use Taco Seasoning: Add Taco Seasoning to make a spicy version.
  • Mix up the Cheese: Try a variety of different cheeses to make different versions of the these Chicken Pot Pie Puffs
  • Veggie it Up: I love to add mushrooms and even a little bacon but use broccoli, cauliflower or whatever vegetable you have.

Estimated Nutritional Information

Calories: 242kcal | Carbohydrates: 18g | Protein: 12g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 756mg | Potassium: 258mg | Fiber: 4g | Sugar: 1g | Vitamin A: 5043IU | Vitamin C: 9mg | Calcium: 237mg | Iron: 2mg

The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/

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53 thoughts on “Chicken Pot Pie Biscuits”

  1. Hi! Thanks for this great recipe! In my country there is no soup canned products, I use bechamel sauce with a bit of chicken soup instead. 😉

    Reply
  2. 4 stars
    Hi. these look so yummy. Only one problem…I live in UK and we don’t have refrigerated biscuits. Can I make them and if so how? Thanks.

    Reply
  3. 5 stars
    These were so easy and so good. Made them and shared them with my neighbor. We both loved them. Thanks. Will definitely make them again.

    Reply
  4. Love easy recipes like this. I use a pie crust when I make pot pie, but I’ll give this a try too. Thanks for sharing on Merry Monday, you’ve been chosen as one of my features.

    Reply
  5. This looks good – and easy, which is my favorite. 🙂 I just pinned it! Thanks for linking up to Works for Me Wednesday!!

    Reply

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