Chicken Pot Pie Biscuits

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4.76 from 29 votes
Prep: 8 minutes
Cook: 22 minutes
Total: 30 minutes

Chicken Pot Pie with Biscuits is a quick, easy, creamy, delicious comfort food in a scrumptious little puff. Many families have their own chicken pot pie recipe made with their own secret ingredients. There are so many Facebook, Instagram, and Pinterest posts of a large skillet with a big fork showcasing those flaky layers. You can almost taste it through the screen. A big good quality baking dish is a must.

A row of chicken pot pie with Biscuits on a sheet

I love this take on Chicken Pot Pie with Biscuits. You can make your own pie crusts. It only really requires butter, all purpose flour, and a pastry cutter, or knife. It is a fun take for a family dinner or a delicious appetizer at your next tail gate or seasonal party. Who doesn’t love a classic chicken pot pie? and a good way to get rid of those chicken breasts, frozen peas, and carrots in your freezer. You can even use the leftover chicken carcass with some onions, celery, pepper, and garlic to make a homemade chicken broth! Boil the broth on medium heat and you can freeze and use in this and any other chicken dish.

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
4.76 from 29 votes

Chicken Pot Pie with Biscuits

Yield: 4
Prep: 8 minutes
Cook: 22 minutes
Total: 30 minutes
These amazing little twist on Chicken Pot Pie with Biscuits is a quick, easy, creamy, delicious comfort food in a scrumptious little puff.
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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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Course: Main Dish
Cuisine: American
Keyword: chicken, potpie

53 thoughts on “Chicken Pot Pie Biscuits”

  1. 5 stars
    these look SO good! I just started meal planning and it really does make life so much easier. Adding these to our list for next week 🙂 Stopping by from tickle my tastebuds link up!

    Reply
  2. I make these using crescent rolls or puff pastry as it is more lke pie crust than the biscuits are. The family and I feel the biscuits are a bit too dense.
    Like a bit of variety so I switch meats around and use beef, ham or turkey in place of chicken.

    Reply
  3. Making these for dinner and I am a little confused. The ingredient list has 1 cup shredded cheddar cheese, but there are no instructions on what to do with the cheese. Mix it in to the filling? Put it on top right away? Put it on top after?

    Reply
  4. I make this quite often with a few differences. I add a bit of dill and tarragon to the soup mix and use crescent rolls instead of biscuits. Makes it more like pie crust instead of the Grands biscuits.

    Reply
    • These are great alternatives! Thanks so much for sharing! I’ll have to give it a try the next time I make them! 🙂

      Reply
  5. I love Chicken Pot Pie, but always thought they would be complicated. Can’t wait to try this out and see how easy!

    Reply
  6. Ahhh! So cute! I want to make these for the GRANDkids (see what I did there?). I saw these at Pin It Thursday. If you get time, I would love for you to share these at my party, Treasure Box Tuesday, going on now! 🙂

    I completely identified with what you said in your About Me section…”reads cook books cover to cover like most people read a juicy novel”…oh, yes! And you will not see me until it is finished and bookmarked with all the ones I want to try. *Happy sigh* 😀

    Reply
    • I just push the biscuit dough around the filling. It doesn’t completely cover the filling. The photo shows it a little better. Let me know if you need me to clarify more. Thanks for stopping by! 🙂

      Reply
  7. Wow! The first pics make me say that’s perfect for today. I See and like your puff pot pie picture. Amazing style of decorations.

    Reply

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