Chicken Pot Pie Grands Biscuits

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Chicken Pot Pie Grands Biscuits are the perfect bite-sized classic comfort food. This new take on a beloved recipe combines all the flavors of creamy chicken and vegetables that you love into a flaky biscuit crust.

Three golden-brown chicken pot pie quiches on a white plate.

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Why this Chicken Pot Pie Biscuit Recipe is a Keeper

  • 30 Minute Meal: This recipe for chicken pot pie with biscuits is an easy meal and takes only 30 minutes to make.
  • Easy Ingredients: All the ingredients can likely be found in your kitchen or local grocery store.
  • Family Friendly: If your family loves chicken pot pie, these mini pies are guaranteed to be a hit with them.
  • Adaptable: If you have a family chicken pot pie recipe, add your own secret ingredients for all the nostalgia of a cozy comfort food in bite-sized form.
  • Great Use of Leftover Chicken: This mini chicken pot pies recipe is a great way to use leftover rotisserie chicken.

If you’re looking for more pot pie and chicken recipes, try these next: Easy Slow Cooker Chicken Pot Pie, Chicken Pot Pie with Pie Crust, and Skillet Beef Pot Pie.

Can I Use Different Meat for this Comfort Food?

A close-up of a hand holding a torn Chicken Pot Pie Grands Biscuit with melted cheese stretching between the two halves.

While chicken pot pies are delicious, you can certainly make pot pies with different meats. Try making mini beef pot pies, or even steak and mushroom pot pies. You can also use cooked turkey for a lean meat, or for a vegetarian option, you can leave out the meat altogether.

Ingredient Notes for Grands Biscuit Chicken Pot Pie

This delicious chicken dinner recipe puts a twist on an old favorite- While it uses chicken and veggies like any chicken pot pie, these mini pies have biscuits instead of pie crust! Pot pies are a great make-ahead meal, and only take 30 minutes to make. Here are a few things you’ll want to know to make these easy homemade chicken pot pies:

  • Chicken: Use shredded chicken or cubed chicken breasts to make these mini pot pies. Cook chicken before adding it to the baking dish.
  • Canned Biscuits: Use canned Pillsbury Biscuit Mix or make your own homemade biscuits from scratch.

See the recipe card below for a complete list of the ingredients with measurements.

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Variations and Substitutions for this Rotisserie Chicken Recipe

  • Frozen Vegetables: You can make this pot pie Grand’s biscuit recipe with frozen or fresh vegetables. When buying mixed vegetables, you can use any mix you’d like. Peas, celery, carrots, and mushrooms are all common in chicken pot pies. If you use frozen peas, just make sure to thaw them first.
  • Biscuit Flavors: Use any flavor of biscuit mix you want. Buttermilk biscuits work great for this recipe.

Pro Tip

To keep the filling from bubbling out of the pie, make sure you don’t make them too full. Poke holes in the top of the pies to allow the air to vent.

How to Make Chicken Pot Pie with Biscuits

These biscuits with chicken and peas include an irresistible pot pie filling. There’s not much prep, making these chicken pies with biscuits on top not only delicious, but ready in less than an hour.

These are the basic steps for making mini chicken pot pie Grands biscuits. Refer to the full, printable recipe card below for detailed instructions and nutrition information.

Step-by-step preparation of a creamy chicken and vegetable filling for Chicken Pot Pie Grands Biscuits, with the stages of chopping ingredients, mixing in a bowl, and the final filling resting on a

1. Prep and Mix

Begin by preheating the oven to 375°F. Next, in medium bowl, combine vegetables, chicken, and soup; mix well.

2. Press out Biscuits

Then press each biscuit into 5 1/2-inch rounds. Next, place 1 round in each of 8 greased regular-size muffin cups. Make sure to firmly press in bottom and top of the biscuits, forming 3/4-inch rims.

3. Add Filling and Bake The Biscuits

Next, spoon a generous 1/3 cup chicken mixture into each biscuit cup. Then, pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place. Sprinkle cheese on top of the chicken mixture and biscuits and bake until the biscuits are golden brown. Wait a few minutes before serving and enjoy!

Three-step process of making mini chicken pot pie quiches: 1) Grands Biscuits dough cups filled with ingredients, 2) topped with shredded cheese, 3) baked and

Grands Biscuit Pot Pies FAQs

Refrigerate the biscuits in an airtight container. They should be good for up to 3-4 days.

Reheat the biscuits by microwaving them for 30-45 seconds. If they come out cold, reheat for another 5-10 seconds.

Yes; you can use a ramekin instead of a muffin tin to make mini pot pie biscuits. You can even eat them right out of the ramekin after baking!

Freshly baked chicken pot pie Grands biscuits on a white plate with one being cut into, cooling on a wire rack beside a green napkin.

Expert Tips for Making Mini Chicken Pot Pie Recipe

  • Cream Sauce: Instead of using cream of chicken soup, you can make your own creamy sauce from our pot pie recipe. You can use chicken broth instead of soup or make gravy instead. For some texture, you can also place biscuit pieces in the filling.
  • Cheese: Top the mini pies with your favorite cheese. Cheddar or mozzarella are both great choices.
  • Seasoning: Season the biscuits with onion powder, salt and pepper, and fresh herbs. You can also melt butter on top of the biscuits before baking for a nice finish.

What to Serve with Mini Chicken Pot Pie Grands Biscuits

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Three golden-brown chicken pot pie quiches on a white plate.
4.84 from 42 votes

Chicken Pot Pie Grands Biscuits

Yield: 4 servings
Prep: 8 minutes
Cook: 22 minutes
Total: 30 minutes
Chicken Pot Pie Grands Biscuits are the perfect bite-sized comfort food. This new take on a classic recipe combines all the flavors of creamy chicken and vegetables that you love into a flaky biscuit crust.
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⭐️ ⭐️ ⭐️ ⭐️ ⭐️Did you try this recipe? Please leave a star rating and review below!

Ingredients

  • 2 cups Frozen Mixed Vegetables, thawed
  • 1 cup Cooked Chicken, diced
  • 1 10.75 ounce can Cream of Chicken Soup
  • 1 16.3 ounce 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

  • Cream Sauce: Instead of using cream of chicken soup, you can make your own creamy sauce from our pot pie recipe.
  • Cheese: Top the mini pies with your favorite cheese. Cheddar or mozzarella are both great choices.

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

53 thoughts on “Chicken Pot Pie Grands 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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