Golden Crowned Chicken Pot Pie with Grands Biscuits Recipe
Comfort food reaches new heights with this simple chicken pot pie with Grands biscuits recipe that turns an ordinary weeknight dinner into a delightful feast.
Tender chicken, creamy vegetables, and flaky biscuit topping create a hearty meal everyone will love.
The combination of savory filling and golden-brown biscuits makes this dish a crowd-pleaser.
Rich, warm flavors blend perfectly in every single bite.
Home cooks adore how quickly this meal comes together with minimal effort.
Each forkful promises pure satisfaction and nostalgia.
You’ll want to bookmark this recipe for those nights when only pure comfort will do.
Quick Recipe Overview
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Calories: 320 kcal
Servings: 9
Chicken Pot Pie with Grands Biscuits Ingredient List
For Protein:
Cooked Shredded Chicken: Tender, pre-cooked meat provides hearty protein and adds substantial texture to the pot pie filling, best using leftover roasted or rotisserie chicken for maximum flavor.
For Aromatic Vegetables and Seasonings:
White Onion, Garlic: Foundational flavor builders that create a rich, deep base for the pot pie, choose fresh, firm onions and plump garlic cloves for maximum aromatic intensity.
Frozen Peas and Carrots: Convenient mixed vegetables that add vibrant color, natural sweetness, and nutritional boost, select high-quality frozen blends for consistent texture.
Black Pepper, Salt, Dry Thyme: Essential seasoning trio that elevates the dish's overall taste profile, opt for freshly ground black pepper and dried thyme for maximum flavor punch.
For Binding and Topping:
Unsalted Butter: Creates creamy, luxurious sauce base and adds rich, smooth texture to the filling.
All-Purpose Flour: Crucial thickening agent that helps transform liquid into silky, cohesive pot pie sauce.
Refrigerated Grand Biscuits: Convenient, fluffy topping that transforms the dish into a comforting, golden-brown meal, select fresh, unexpired biscuit tubes for best results.
Tools That Make Chicken Pot Pie with Biscuits
Large Pan: Perfect for sautéing vegetables and cooking chicken mixture.
Muffin Pan: Essential for creating individual pot pie cups with biscuit dough.
Cooking Spray: Helps prevent biscuits from sticking to the muffin pan.
Flat Surface: Needed for rolling out and flattening biscuit dough.
Spoon: Used for measuring and transferring chicken mixture into biscuit cups.
Measuring Cups: Helpful for accurate ingredient measurements.
Spatula or Wooden Spoon: Ideal for stirring and combining ingredients in the pan.
How to Bake Chicken Pot Pie with Grands Biscuits
Butter Magic Kitchen preparation for warming up your delicious meal with minimal effort. Start by melting butter in a large pan over medium heat, creating a golden base for your flavor journey.
Veggie Dance Toss onions, peas, carrots, and garlic into the melted butter, letting them sizzle and become tender and fragrant. Watch the onions turn translucent, signaling they're ready for the next step.
Creamy Transformation Sprinkle flour over your veggie mixture, stirring gently to create a smooth foundation. Add tender chicken pieces and pour in rich heavy cream, seasoning with salt, pepper, and a hint of thyme.
Biscuit Transformation Grab your Grands biscuits and carefully flatten each one into a wide circle. Gently press these soft rounds into a muffin pan, creating cute little cups that will hold your savory filling.
Filling and Baking Spoon your creamy chicken mixture into each biscuit cup, filling them with delightful flavors. Pop the pan into a preheated 350°F oven and bake until the tops turn a beautiful golden brown, about 15-17 minutes.
Serving Comfort Allow your chicken biscuit cups to cool slightly in the pan, then carefully remove them. These individual pockets of warmth are perfect for a comforting meal that brings smiles to the table.
Tips to Elevate Chicken Pot Pie with Biscuits
Use store-bought Grands biscuits for a quick, flaky base that saves time in the kitchen.
Replace chicken with leftover turkey, ham, or even plant-based protein for a versatile meal that suits different dietary needs.
Toss in extra vegetables like diced bell peppers, mushrooms, or spinach to increase nutrition and add vibrant colors to your pot pies.
Sprinkle some shredded cheese inside the biscuit cups or add a dash of hot sauce for an extra kick of flavor that'll make taste buds dance.
Prepare the chicken mixture in advance and store in the refrigerator for up to two days, allowing for quick assembly when hunger strikes.
Ways to Serve Chicken Pot Pie with Grands Biscuits
Cozy Family Dinner Delight: Pair these mini chicken pot pies with a crisp green salad for a balanced meal that everyone will love.
Crowd-Pleasing Party Snack: Serve these bite-sized treats as an appetizer during game nights or casual gatherings, perfect for easy finger food.
Brunch Brilliance: Transform your chicken pot pie bites into a weekend brunch star by adding a light mimosa or fresh fruit juice on the side.
Leftover Magic: Store any remaining pot pie bites in an airtight container and reheat in the oven for a quick lunch or afternoon snack the next day.
How to Prep and Store Chicken Pot Pie with Biscuits
Quick Meal Prep Strategy: Chop vegetables and measure ingredients beforehand to streamline cooking process, reducing total kitchen time by 15-20 minutes.
Refrigeration Tips: Store leftover chicken pot pie bites in airtight containers for up to 3-4 days, ensuring maximum freshness and flavor retention.
Freezing Technique: Wrap individual portions in plastic wrap, then place in freezer-safe bags for convenient grab-and-go meals lasting up to 2 months.
Reheating Wisdom: Warm refrigerated or thawed bites in oven at 350°F for 8-10 minutes to restore crispy biscuit texture and maintain delicious filling temperature.
Home cooks adore this quick chicken pot pie nestled in flaky Grands biscuits. Comfort dinner comes together effortlessly with pantry staples you’ll savor down to the last delicious bite.
Ingredients
Scale
16.3 oz (462 g) refrigerated grands biscuits (8 count)
1 cup cooked shredded chicken
1 cup frozen peas and carrots
¼ cup (57 g) unsalted butter
1 small white onion, finely chopped
3 cloves garlic, minced
2 tbsps all-purpose flour
1 tsp salt
¼ tsp black pepper
½ tsp dry thyme
Instructions
Preparation: Preheat oven to 350°F and generously spray a 12-cup muffin tin with cooking spray to ensure easy release.
Vegetable Sauté: In a large skillet, melt butter over medium-high heat until golden, then add onions, peas, carrots, and garlic. Cook until vegetables soften and onions become translucent, about 3-4 minutes.
Flour Coating: Dust the vegetable mixture with all-purpose flour, stirring constantly to create a smooth, lump-free base that will help thicken the filling.
Chicken Integration: Fold in cooked, shredded chicken, ensuring even distribution throughout the vegetable mixture.
Cream and Seasoning: Pour heavy cream into the skillet, then season with kosher salt, black pepper, and dried thyme. Stir to combine and allow the mixture to simmer until it reaches a rich, creamy consistency.
Biscuit Preparation: Gently flatten each Grands biscuit on a clean surface, stretching to approximately 5 inches in diameter to fit muffin cups completely.
Filling and Baking: Press flattened biscuits into muffin cups, fill evenly with chicken mixture, and bake for 15-17 minutes until biscuit edges turn golden brown and crispy.
Serving: Remove from oven, let rest for 2-3 minutes, then carefully extract individual pot pie biscuits using an offset spatula or butter knife. Serve warm and enjoy.
Notes
Prep Surface Strategically: Use a clean, lightly floured surface when flattening biscuits to prevent sticking and ensure smooth, even dough.
Check Chicken Moisture: Ensure shredded chicken isn’t too wet to maintain proper filling consistency and prevent soggy biscuit bottoms.
Manage Cream Thickness: Simmer filling mixture carefully to achieve perfect creamy texture without becoming too runny or too thick.
Monitor Baking Closely: Watch biscuit edges carefully during last 3-5 minutes of baking to prevent over-browning or burning.
Auguste Escoffier School of Culinary Arts, Boulder, CO
Degree: Diploma in Culinary Arts
Focus: Hands-on training in classic and modern culinary techniques, emphasizing sustainable cooking practices, kitchen professionalism, and real-world restaurant experience through externships.
Oregon State University
Degree: B.S. in Nutrition and Food Management
Focus: In-depth study of human nutrition, food safety, meal planning, and food-service operations, with a strong foundation in public health, dietetics, and community-based nutrition programs.
Sophie Reynolds is the recipe developer and culinary voice behind many of the approachable, flavor-focused creations at The Dream Café.
Sophie’s style leans into comfort food made simple: wholesome, satisfying meals anyone can make with confidence. Her passion lies in helping home cooks feel at ease in the kitchen while finding joy in the everyday act of cooking.
Sophie Reynolds
Co-Founder, Recipe Curator & Culinary Educator
Expertise
Education
Auguste Escoffier School of Culinary Arts, Boulder, CO
Oregon State University
Sophie Reynolds is the recipe developer and culinary voice behind many of the approachable, flavor-focused creations at The Dream Café.
Sophie’s style leans into comfort food made simple: wholesome, satisfying meals anyone can make with confidence. Her passion lies in helping home cooks feel at ease in the kitchen while finding joy in the everyday act of cooking.