Chicken and vegetables in a savory, flavorful sauce, baked in a fluffy biscuit. These Chicken Pot Pie Stuffed Biscuits are a satisfying, delicious dinner that the whole family will love!
Meals While Moving
As we were moving and settling into our new house over the last couple of months, there was a period of time where I couldn’t locate all my cooking supplies, much less my photography supplies. I decided I’d take the time to work on creating and perfecting delicious meals that I could share down the road.
Years ago I had made some chicken pot pie turnovers that I enjoyed, and decided to recreate them with lots of flavor, and in the form of a biscuit.
Sometimes I have to make a recipe multiple times before I’m satisfied, but not this one. Although I did make some tweaks after the first attempt, I was satisfied from day one. There is nothing to not love about dinner in a biscuit.
Hiding Vegetables for Kids
My daughter has been on this kick recently where she eats all of her calories at breakfast, and then basically doesn’t eat for the rest of the day. There have been multiple mornings recently where I’ve had to cut her off after four bowls of cereal and two things of yogurt, or something similar. You know, teaching her restraint, because five bowls of cereal would clearly be over the line.
During this phase, she’s been arguing about dinner and refusing to eat anything that is green, orange, red, yellow, etc. Honestly, I don’t know what color she’ll eat at 5 pm. But, if I can hide it in something she likes, such as biscuit, chances are somewhat higher that she’ll eat it.
Hence vegetables stuffed in a biscuit. You can pretend it’s a hidden, fun surprise. “Wow, who knew there was such cool stuff in your biscuit?!”
Chicken Pot Pie Stuffed Biscuits
Again, this recipe didn’t take me long to tweak, but here are a few tips to help ensure success:
Bake on a Center Rack of the Oven
If you bake these biscuits too close to the top of the oven, the tops will get too brown, if you bake them on the bottom, the bottoms will brown. So, bake in the center of the oven. You may need to bake in two batches, but it’s worth it.
Use Fresh Vegetables
Sometimes it doesn’t matter if you use fresh or frozen vegetables. But not for this. Use fresh, the flavor is much better.
Don’t Skimp on the Spices
The spices give the pot pie filling a great flavor. Don’t skimp, you’ll miss out.
Pillsbury Grands! Southern Style Biscuits
This is not a sponsored posts, but I did my biscuit testing with this recipe, and I highly recommend Pillsbury Grands! Southern Style Biscuits. They’re large and stuff well.
Also, I recommend that you cut the biscuits in half horizontally and flatten them out. Basically, just follow the directions below for the best filling to biscuit ratio and result.
These Chicken Pot Pie Stuffed Biscuits are easy to make and full of delicious flavor! Perfect for a family weeknight dinner!
Chicken Pot Pie Stuffed BIscuits
- 1.5 pounds chicken breast
- 1 cup chicken broth
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 2 tbsp butter
- 1 medium sized onion chopped finely
- 3 large carrots peeled and chopped
- 3 large stalks of celery diced
- 3 cloves fresh minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried ground sage
- 1/2 teaspoon dried ground thyme
- 1/4 teaspoon paprika
- 1 teaspoon marjoram
- 3 cups chicken broth
- 1/3 cup all purpose flour
- 2 16.3 ounce cans Pillsbury Grands! Homestyle Buttermilk Biscuits
- Mix together chicken broth, salt, and pepper. To cook in oven: preheat oven to 350 degrees and line a baking pan with aluminum foil. Place chicken on foil and cover with broth mixture. Fold aluminum foil around chicken and baked until breasts are cooked through, about 40 minutes. To cook in slow cooker: place chicken with broth mixture in slow cooker and cook on high for 4 hours or on low for 6-7 hours. To cook in Instant Pot: place chicken with broth mixture in pot. Cook on high pressure for 10 minutes (13 if chicken is frozen), and let natural release for 10 minutes.
- After chicken is cooked reserve broth from around the chicken. Shred chicken with two forks, or an electric mixer, and set aside.
- In a large pot over medium-high heat, melt butter. Add onion, carrot, celery, salt, and pepper. Saute until vegetables are softened, about 6 minutes. Add garlic and saute for another minute.
- Reduce heat to medium. Add sage, thyme, paprika, and marjoram. Take whatever broth you set aside from cooking the chicken (you will have almost a cup if you used an Instant Pot, and less if you used a slow cooker or the oven), and add chicken broth to it so that you have 3 cups of chicken broth total. Add to vegetable mixture.
- Stir in shredded chicken.
- Very slowly sprinkle flour over chicken and vegetables while constantly stirring. Simmer for 15 minutes.
Assembly and Cooking
- Preheat oven to 350 degrees.
- Line a large baking sheet with parchment paper or a silicone baking mat. Alternatively you may use an ungreased baking sheet.
- Cut 8 biscuits in half horizontally (you can use a knife or simply pull them apart. Flatten each half into about a 4 inch circle. Place 8 of the flattened circles on baking sheet, about 2 inches apart.
- Scoop ~1/3 cup chicken/vegetable mixture into center of each round. Stretch a remaining, flattened dough circle over each of the chicken mounds. Use your fingers to press the the edges together (push down on the top, or pinch the sides). NOTE: If you end up with small breaks in the top of the biscuit, it's okay.
- Bake on a middle rack in the oven for 18-20 minutes, or until top of biscuits are golden brown. Let cool on sheet for a few minutes before moving to a cooling rack.
- Repeat assembly with remaining 8 biscuits and chicken filling. NOTE: The biscuits do not cook well if they are too close to the top or bottom of the oven. So, it is best to cook one baking sheet of biscuits at a time.
Disclaimer: All nutritional information provided on this website is an estimate only and is not guaranteed.
If you enjoyed these Chicken Pot Pie Stuffed Biscuits, you should check out these other SugarSpicesLife recipes:
Chicken Pot Pie with Cheddar Crust
Indian Pot Pie Turnovers
Hatfield Chorizo Empanadas
Chicken and Roasted Vegetable Enchilada Casserole
Links to items used to make this recipe:
Baking Mats: I have two sets of these. One I use for sweets and the other I use for more savory dishes, such as this recipe.
Kitchen Aid Artisan Mixer: I use my mixer to shred the cooked chicken. It’s hands down my favorite way to shred chicken. It’s so quick and easy!
Instant Pot: For this recipe and for most recipes that need shredded chicken, I cook the chicken in my Instant Pot.
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How would these do reheated?
I think they do well – I use them for leftovers the night after making them or even take them for lunch for a couple of days!