Chicken Pot Pie with Grands Biscuits

I bring creamy shredded chicken and tender vegetables into a luscious sauce, then top it all with golden, flaky Pillsbury Grands biscuits—baked until puffed and irresistible in every bite.

Why You’ll Love This Recipe

I love how this recipe keeps things easy without sacrificing comfort. The biscuits give a homemade feel without the fuss, and the creamy filling warms me from the inside out—perfect for busy weeknights or cozy weekends.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 8 count (16.3 oz) refrigerated Grands biscuits

• ¼ cup unsalted butter

• 1 small white onion, finely chopped

• 3 cloves garlic, minced

• 1 cup frozen peas and carrots

• 2 Tbsp all‑purpose flour

• 1 cup cooked, shredded chicken

• 1 cup heavy cream

• ½ tsp dried thyme

• 1 tsp salt, plus more to taste

• ¼ tsp black pepper

directions

1. Preheat oven to 350 °F (175 °C).

2. In a large skillet, melt butter over medium-high. Sauté onion, garlic, peas, and carrots until onion is translucent, about 3 minutes.

3. Sprinkle flour over the vegetables and stir. Add shredded chicken, then pour in heavy cream, thyme, salt, and pepper. Stir and cook until the mixture thickens—around 2 minutes.

4. Spoon the creamy mixture into a baking dish or into greased muffin cups for mini pot pies.

5. Top with unbaked Grands biscuits—one per serving or spaced over filling if using a casserole dish.

6. Bake for approximately 15–25 minutes (15–17 for muffin-sized, up to 20‑25 for full-size) until biscuits are golden and filling bubbles.

7. Let cool slightly before serving.

Servings and timing

• Servings: Makes 8 servings (one biscuit per serving)

• Prep time: ~10 minutes (chopping and cooking veggies/chicken)

• Cook time: ~20 minutes oven time

• Total time: ~30–35 minutes

Variations

• I’ve swapped chicken for turkey or ham with equally satisfying results.

• I sometimes pack in fresh vegetables (broccoli, corn, zucchini) but sauté them a bit first to avoid sogginess.

• I sprinkle shredded cheddar or chopped herbs like parsley or thyme over the biscuits before baking for extra flavor.

• I make vegetarian versions by skipping meat and adding tofu or extra vegetables—it’s just as comforting.

storage/reheating

I store leftovers covered in the fridge for up to 4 days. To reheat, I bake at 350 °F for about 20 minutes to keep the biscuits crisp—microwaving them tends to make them soggy.

FAQs

Can I make this vegetarian?

Absolutely. I omit chicken and load the sauce with hearty veggies or plant-based protein—just sauté them first so they cook evenly.

What if the filling is too thick or thin?

If it’s too thick, I thin it with extra cream or broth. If too thin, I simmer it a minute or two longer—it thickens nicely.

Can I use fresh instead of frozen vegetables?

Yes—just sauté them longer until tender before adding to the sauce, so they cook through properly.

Can I use homemade biscuits instead of Grands?

Definitely! Drop or rolled biscuits work well—just watch the baking time since homemade dough may cook faster.

How do I prevent soggy biscuits?

I let the filling cool slightly before topping with biscuits. Baking immediately also helps keep the biscuit bottoms from getting soggy.

Conclusion

I adore this Chicken Pot Pie with Grands Biscuits because it’s warm, creamy, and effortless—no fussy pastry, but all the comfort. It’s a family favorite that comes together fast, feeds a crowd, and delivers big on taste.

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