The Ultimate Chicken Pot Pie with Grands Biscuits Recipe

Chicken pot pie with Grands biscuits enhances ordinary dinner into a soul-warming experience that sparks instant comfort.

Hearty fillings nestled within flaky, golden crusts promise a meal that feels like a warm hug.

Family-friendly and brilliantly simple, these mini pies solve mealtime challenges with delicious creativity.

Creamy interiors packed with tender proteins and vibrant vegetables create a balanced bite that satisfies deeply.

Weekend cooking or rushed weeknight dinners become effortless with this clever culinary shortcut.

Familiar flavors merge with playful presentation, turning a classic recipe into something fresh and exciting.

Prepare to fall in love with a dish that brings everyone together with minimal effort.

Why You’ll Love Chicken Pot Pie with Grands Biscuits

• Craft Mini Comfort Meals: Transform classic chicken pot pie into adorable individual servings that make eating more fun and portion control effortless, perfect for both kids and adults.
• Speed Up Weeknight Cooking: Create a delicious dinner in under 30 minutes using convenient Grands biscuits as a shortcut pie crust, reducing preparation time without sacrificing flavor or homemade taste.
• Enjoy Versatile Personalization: Easily customize each mini pot pie by adding different vegetables, herbs, or proteins, making this recipe adaptable to various dietary preferences and pantry ingredients.
• Embrace Simple Culinary Techniques: Master basic cooking skills like sautéing, thickening sauces, and creating flaky biscuit cups, which build confidence in the kitchen and provide a sense of cooking accomplishment.

Essential Ingredients for Chicken Pot Pie with Grands Biscuits

• Chicken: Hearty protein packed with rich flavor, choose boneless and skinless for easy preparation.

• Onion, Peas, Carrots: Colorful mix that adds nutrition and sweetness to the dish, fresh or frozen both work well.
• Garlic: Aromatic ingredient that enhances overall flavor profile of the recipe.

• Butter: Creates a smooth base for sautéing vegetables and building rich flavor.
• Heavy Cream: Provides creamy texture and helps thicken the filling, full-fat version recommended.

• Salt, Black Pepper: Classic seasonings that balance and enhance the dishs taste.
• Thyme: Herb that adds earthy and slightly minty undertones to the chicken mixture.

• Grands Biscuits: Convenient pre-made dough that forms convenient cup-like shells, easy to work with and saves preparation time.

• Cooking Spray: Helps prevent biscuits from sticking to the muffin pan, ensures easy removal.
• Flour: Thickening agent that helps create a smooth and consistent filling.

How to Make Chicken Pot Pie with Grands Biscuits

Step 1: Sauté Vegetable Base

• Onions
• Peas
• Carrots
• Garlic

Cook until onions become translucent, about 3 minutes.

Step 2: Create Creamy Sauce

• Heavy cream
• Salt
• Black pepper
• Thyme

Simmer until sauce thickens, about 2 minutes.

Step 3: Prepare Baking Station

Preheat oven to 350°F. Grease a muffin pan with cooking spray.

Step 4: Shape Biscuit Cups

On a clean surface, gently flatten each biscuit into a 5-inch round shape. Carefully press each biscuit into muffin cups, ensuring complete bottom and side coverage.

Step 5: Fill Biscuit Cups

Spoon approximately of chicken mixture into each biscuit-lined cup.

Step 6: Bake to Golden Perfection

Bake for 15-17 minutes until biscuit tops turn beautiful golden brown.

Step 7: Cool and Serve

Let pot pie cups rest in the pan for 2 minutes. Gently remove from muffin tin and serve warm.

Tips for Perfect Chicken Pot Pie with Grands Biscuits

• Flatten with Care: Use gentle, even pressure when flattening biscuits to create uniform cups without tearing the dough.
• Seasoning Boost: Add a pinch of dried herbs or a splash of white wine to enhance the chicken mixture's depth of flavor.
• Prevent Soggy Bottom: Ensure biscuit dough is pressed firmly against muffin pan sides to create a crisp, golden crust.
• Cheese Lover's Trick: Sprinkle shredded cheddar or parmesan on top during the last 3 minutes of baking for extra richness.
• Make-Ahead Magic: Prepare the chicken filling up to two days in advance and store in the refrigerator to save time on cooking day.

Storing and Reheating Chicken Pot Pie with Grands Biscuits

• Refrigerator Storage: Place leftover chicken pot pie biscuit cups in an airtight container. Seal tightly and store in the refrigerator for up to 3-4 days. Ensure the container is clean and completely sealed to maintain freshness and prevent bacterial growth.
• Freezer Method: Wrap individual biscuit cups separately in plastic wrap, then place in a freezer-safe container or freezer bag. Freeze for maximum 2 months. Label the container with the date to track storage time accurately.
• Reheating Instructions: Warm refrigerated pot pie biscuits in a preheated oven at 350°F for 8-10 minutes until heated through. For frozen portions, thaw overnight in the refrigerator before reheating. Microwaving is not recommended as it can make the biscuits soggy and tough.

Best Pairings for Chicken Pot Pie with Grands Biscuits

• Sip a Crisp Chardonnay: The buttery notes of a chardonnay complement the creamy chicken filling, balancing the richness with its light, refreshing character.
• Pair with Fresh Herb Salad: A light green salad with fresh herbs like parsley and dill cuts through the pot pie's richness, adding a bright, zesty contrast to the warm, comforting dish.
• Serve with Tangy Pickled Vegetables: Crisp, acidic pickled vegetables like cucumber or carrots provide a sharp counterpoint to the creamy, soft texture of the chicken pot pie biscuits, creating a delightful flavor balance.
• Enjoy with Sparkling Apple Cider: The subtle sweetness and light bubbles of sparkling apple cider enhance the savory flavors of the chicken pot pie, offering a refreshing and complementary beverage option.

Flavor Variations of Chicken Pot Pie with Grands Biscuits

• Rustic Ranch Pot Pie Bites: Swap thyme for ranch seasoning and add crispy bacon bits to elevate the flavor profile. Sprinkle shredded cheddar cheese on top before baking for extra richness.
• Mediterranean Veggie Fusion: Replace chicken with mixed Mediterranean vegetables like zucchini, bell peppers, and spinach. Incorporate feta cheese and oregano for a Mediterranean-inspired version.
• Spicy Southwest Cups: Introduce diced green chiles, ground cumin, and paprika to the chicken mixture. Top with pepper jack cheese and serve with a side of salsa for a zesty southwestern kick.
• Creamy Mushroom Chicken Poppers: Mix in sautéed mushrooms and use a combination of cremini and shiitake varieties. Replace heavy cream with a blend of cream cheese and sour cream for a more indulgent texture.

Chicken Pot Pie with Grands Biscuits Recipe

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4.6 from 23 reviews

• Total Time: 35 minutes
• Yield: 8 1x

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Description

Hearty Chicken Pot Pie with Grands Biscuits brings classic comfort to your dinner table with a delightful twist. Creamy chicken, tender vegetables, and flaky biscuit topping create a soul-warming meal that satisfies deeply and leaves you craving more.

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Ingredients

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Main Ingredients:

• 1 cup cooked shredded chicken
• 1 cup frozen peas and carrots
• 16.3 ounces (462 grams) refrigerated grand biscuits (8 count)

Dairy and Fat:

• ¼ cup (57 grams) unsalted butter
• 1 small white onion, finely chopped
• 3 cloves garlic, minced

Seasonings and Thickeners:

• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon dry thyme

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Instructions

1. Preheat the oven to 350°F (175°C) and thoroughly coat a 12-cup muffin tin with cooking spray to prevent sticking.
2. Melt unsalted butter in a large skillet over medium-high heat until it becomes frothy and slightly golden.
3. Add diced onions, frozen peas, sliced carrots, and minced garlic to the melted butter, sautéing until the onions become translucent and vegetables soften, approximately 3-4 minutes.
4. Evenly sprinkle all-purpose flour over the vegetable mixture, stirring continuously to create a smooth, coated base and prevent lumps from forming.
5. Introduce cooked, shredded chicken into the skillet, stirring to distribute evenly throughout the vegetable mixture.
6. Pour heavy cream into the skillet, then season with kosher salt, freshly ground black pepper, and dried thyme, stirring to combine all ingredients thoroughly.
7. Allow the mixture to simmer and thicken for 2-3 minutes, creating a rich, creamy consistency that coats the chicken and vegetables.
8. Gently flatten each Grands biscuit on a clean surface using your hands or a rolling pin, stretching them to approximately 5 inches in diameter.
9. Carefully press each flattened biscuit into the prepared muffin cups, ensuring the dough covers the bottom and sides of each cup completely.
10. Distribute approximately of the chicken and vegetable filling into each biscuit-lined muffin cup, filling them evenly.
11. Transfer the muffin tin to the preheated oven and bake for 15-17 minutes, or until the biscuit edges turn golden brown and crispy.
12. Remove from the oven and let the chicken pot pie biscuit cups rest in the tin for 2-3 minutes to cool slightly and set.
13. Carefully remove the individual pot pie biscuits from the muffin tin using a small offset spatula or butter knife, serving warm.

Notes

• Prepare this comforting dish when craving a hearty, home-style meal that brings warmth and nostalgia to the dinner table.
• Grands Biscuits transform traditional pot pie into adorable, individual servings perfect for both family dinners and casual gatherings.
• Customize the filling by swapping chicken with turkey or adding different vegetables like diced celery or bell peppers for extra flavor and nutrition.
• Make-ahead tip: Assemble the pot pie biscuit cups earlier in the day and refrigerate, then bake just before serving to save time during busy evenings.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, reheating beautifully in the oven to maintain their crispy biscuit exterior.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dinner, Lunch
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 460 kcal
• Sugar: 2 g
• Sodium: 980 mg
• Fat: 28 g
• Saturated Fat: 16 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.5 g
• Carbohydrates: 38 g
• Fiber: 2 g
• Protein: 12 g
• Cholesterol: 100 mg