Flaky Homestyle Chicken Pot Pie with Grands Biscuits Recipe

Comfort arrives unexpectedly when you create a creamy chicken pot pie using grands biscuits as a clever shortcut.

Flaky layers promise a delightful twist on traditional recipes passed down through generations.

Weeknight dinners just became more exciting with this simple yet satisfying meal.

Hearty ingredients blend seamlessly inside a golden-brown biscuit crust that crackles with each bite.

Weekends or busy evenings call for something warm and filling that doesn’t demand hours of preparation.

You will adore how quickly this dish comes together with minimal effort.

Nothing beats the combination of tender chicken, mixed vegetables, and a rich, velvety sauce nestled beneath a buttery biscuit topping.

One forkful and you’ll understand why this recipe becomes an instant family favorite.

What Pairs Well with Biscuit Chicken Pot Pie

• Flavor-Boosting Wine Pairing: Select a crisp, medium-bodied Chardonnay with subtle oak notes to complement the creamy chicken mixture and enhance the buttery biscuit texture.
• Refreshing Salad Companion: Toss together a light arugula salad with lemon vinaigrette, adding a zesty contrast to the rich, comforting pot pie bites and cutting through the heavy cream.
• Hearty Side Kick: Serve roasted garlic green beans with toasted almonds, providing a nutty, green vegetable counterpoint that adds nutrition and textural variety to the meal.
• Beverage Harmony: Pour a cold, slightly hoppy wheat beer that brings a bright, effervescent quality to balance the pot pie's creamy, savory profile and cleanse the palate between bites.

Easy Ways to Customize Chicken Pot Pie with Grands

• Vegetarian Pot Pie: Replace chicken with firm tofu or plant-based protein crumbles, using vegetable broth instead of chicken stock for a meatless version.
• Gluten-Free Option: Swap Grands biscuits with gluten-free biscuit mix or use almond flour-based biscuits, and replace wheat flour with cornstarch or gluten-free flour blend.
• Low-Carb Alternative: Substitute biscuits with cauliflower crust or cheese wraps, using lighter cream or Greek yogurt to reduce carbohydrate content.
• Dairy-Free Adaptation: Use coconut cream instead of heavy cream, replace butter with olive oil, and choose dairy-free milk alternatives to create a lactose-free pot pie.

FAQs

• Can I use frozen vegetables instead of fresh?

Yes, frozen mixed vegetables work perfectly. Just thaw and drain them before adding to the chicken mixture.

• What type of chicken works best for this recipe?

Rotisserie chicken or leftover cooked chicken are excellent choices. You can also use shredded chicken breasts or thighs.

• How can I make this recipe more creamy?

Add an extra splash of heavy cream or mix in a little cream cheese to increase the richness and creaminess of the filling.

• Is this recipe good for meal prep?

These mini pot pies are great for meal prep. You can make them ahead and reheat in the oven or microwave for a quick, delicious meal.

Why Chicken Pot Pie with Grands Biscuits Is So Comforting

• Quick and Easy Cooking: Whip up a delightful chicken pot pie using convenient Grands Biscuits, transforming a classic comfort dish into a fast, hassle-free meal perfect for busy families.
• Portion-Perfect Individual Servings: Create adorable mini pot pies in a muffin pan, making portion control simple and adding a charming personal touch that kids and adults will love.
• Versatile Weeknight Dish: Packed with tender chicken, colorful vegetables, and a creamy sauce, this recipe offers a complete balanced meal that comes together in less than thirty minutes, ideal for hectic schedules.
• Crowd-Pleasing Comfort Food: Deliver a warm, satisfying dinner that combines the nostalgic flavors of traditional pot pie with a modern, convenient twist using ready-made biscuit dough.

What Goes into Chicken Pot Pie with Grands Biscuits

• Chicken: Tender and flavorful meat perfect for a comforting dish.

• Onion, Peas, Carrots: Fresh and colorful mix that adds nutrition and texture.
• Garlic: Aromatic ingredient for depth of flavor.

• Butter: Rich base for sautéing vegetables.
• Heavy Cream: Creamy element that creates smooth sauce.

• Salt, Black Pepper: Classic seasonings for balanced taste.
• Thyme: Herb that provides earthy undertones.

• Grands Biscuits: Convenient and fluffy base for individual pot pies.
• Cooking Spray: Helps prevent sticking in muffin pan.
• Flour: Thickening agent for the chicken mixture.

Step-by-Step Instructions for Chicken Pot Pie with Grands

Step 1: Sauté Veggie Sensation

Warm up a large pan over medium-high heat and drop in butter.

• Diced onions
• Sweet peas
• Chopped carrots
• Minced garlic

Stir and cook until onions become translucent and veggies look glossy, about 3 minutes.

Step 2: Create Creamy Chicken Blend

Sprinkle flour over the sautéed vegetables and mix thoroughly.

Add tender chicken pieces and cook for a quick minute.

• Heavy cream
• Salt
• Black pepper
• Fresh thyme

Stir continuously until the mixture transforms into a luxurious, thick sauce, approximately 2 minutes.

Step 3: Prepare Baking Setup

Heat the oven to 350 degrees Fahrenheit.

Grab a muffin pan and coat every cup with cooking spray for easy release.

Step 4: Shape Biscuit Cups

Take a biscuit and gently press it into a 5-inch round on a clean surface.

Carefully nestle each biscuit into a muffin cup, pressing down to create a perfect little vessel.

Make sure the dough covers the bottom and sides completely.

Step 5: Fill and Bake

Spoon the creamy chicken mixture into each biscuit cup, filling them about ¼ cup full.

Slide the pan into the preheated oven and bake for 15-17 minutes until the biscuits turn a gorgeous golden brown.

Step 6: Serve and Enjoy

Let the pot pie bites cool for 2 minutes, then carefully remove them from the pan.

Serve these delightful little bundles of comfort and watch everyone’s eyes light up!

Pro Tips for Flaky and Creamy Chicken Pot Pie

• Gently stretch each Grands biscuit to create a perfect cup shape, ensuring it covers the entire muffin tin bottom and sides for a sturdy pot pie shell.
• Pat chicken mixture ingredients dry before cooking to reduce excess moisture and maintain a crisp biscuit base that doesn't become soggy.
• Add a splash of white wine or chicken stock while cooking the chicken mixture to enhance the overall richness and complexity of the dish.
• Substitute heavy cream with half-and-half or whole milk to reduce calories without sacrificing the creamy texture of the filling.
• Swap or add different vegetables like diced celery, corn, or bell peppers to customize the pot pie's nutritional profile and personal taste preferences.

Storage and Reheating Tips for Chicken Pot Pie with Biscuits

• Store leftover chicken pot pie biscuits in an airtight container for up to 3 days in the refrigerator. Keep them separate from other foods to maintain freshness.
• Warm individual biscuits on a baking sheet at 350°F for 8-10 minutes until heated through. Cover with foil to prevent drying out and preserve moisture.
• Reheat biscuits on a microwave-safe plate for 30-45 seconds. Check temperature and add 15-second intervals if needed. Avoid overheating to maintain texture.
• Wrap cooled biscuits tightly in plastic wrap and freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.

Chicken Pot Pie With Grands Biscuits Recipe

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4.8 from 21 reviews

• Total Time: 45 minutes
• Yield: 8 1x

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Description

Comfort meets convenience in this hearty Chicken Pot Pie with Grands Biscuits, blending classic flavors with modern simplicity. Home cooks can easily craft a satisfying meal that brings warmth and nostalgia to the dinner table, promising deliciousness in every golden, flaky bite.

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Ingredients

Scale 1x2x3x

Protein:

• 1 cup cooked shredded chicken

Vegetables:

• 1 small white onion, finely chopped
• 1 cup frozen peas and carrots
• 3 cloves garlic, minced

Other Ingredients:

• 16.3 ounces (462 grams) refrigerated grands biscuits, 8 count
• 1/4 cup (60 milliliters) unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup (240 milliliters) heavy cream
• 1/4 teaspoon black pepper
• 1 teaspoon salt
• 1/2 teaspoon dry thyme

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Instructions

1. Prepare a delectable individual chicken pot pie using Grands biscuits, transforming a classic comfort dish into adorable personal servings.
2. Heat a large skillet and melt butter, introducing diced onions, vibrant green peas, tender carrots, and minced garlic. Sauté the vegetables until onions become translucent and fragrant.
3. Dust the vegetables with flour, creating a roux that will thicken the sauce. Incorporate cooked chicken pieces and stir thoroughly.
4. Pour heavy cream into the skillet, seasoning with salt, black pepper, and aromatic thyme. Allow the mixture to simmer and gradually thicken, developing rich flavors.
5. Preheat the oven to 350°F and generously coat a muffin tin with cooking spray to prevent sticking.
6. Gently flatten each biscuit using your hands or a rolling pin, expanding them to fit comfortably within the muffin cups. Press the dough carefully along the bottom and sides to create perfect little pie shells.
7. Spoon the creamy chicken mixture into each biscuit-lined cavity, ensuring an even distribution of filling.
8. Transfer the muffin tin to the preheated oven and bake until the biscuit edges turn golden brown and crispy, approximately 15-17 minutes.
9. Allow the mini pot pies to cool briefly, then carefully extract them from the muffin tin. Serve warm and enjoy these individual culinary delights.

Notes

• Customize biscuit thickness by gently stretching or rolling each Grand biscuit for perfect cup coverage.
• Swap heavy cream with lighter alternatives like milk or plant-based cream for lower-calorie versions.
• Enhance vegetable nutrition by adding diced celery or mixed frozen vegetable blends for extra texture and flavor.
• Consider preparing filling ahead of time and refrigerating to develop deeper, richer taste profiles before final assembly.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Dinner, Lunch
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 440
• Sugar: 2 g
• Sodium: 650 mg
• Fat: 30 g
• Saturated Fat: 17 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 12 g
• Cholesterol: 80 mg