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Chicken Pot Pie Stuffed BIscuits
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!
Servings: 16 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.
Calories: 181kcal | Carbohydrates: 17g | Protein: 11g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 691mg | Potassium: 334mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2016IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 1mg