Savory Delights: Chicken Pot Pie Biscuits

With these delectable Chicken Pot Pie Biscuits, you can enjoy the cozy flavors of a classic chicken pot pie in a handheld form. A comforting and satisfying treat is created by a harmonious combination of tender chicken, vibrant vegetables, and creamy sauce encased in a flaky biscuit crust. These biscuits will be a hit at your table whether served as an appetizer or as a main course.


For the Filling:

  • 2 cups cooked chicken, diced or shredded
  • 1 cup mixed vegetables (peas, carrots, corn, etc.), cooked and drained
  • 1/4 cup onion, finely chopped
  • 1/4 cup celery, finely chopped
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken broth
  • 1/2 cup milk or cream
  • Salt and black pepper, to taste
  • 1 teaspoon dried thyme (optional)
  • Fresh parsley, chopped, for garnish

For the Biscuit Crust:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold butter, cubed
  • 3/4 cup milk or buttermilk


1. Filling Preparation: In a skillet, melt the butter over medium heat. Add the finely chopped onion and celery and sauté until they’re softened and translucent.

2. Creamy Base: Sprinkle the sautéed vegetables with all-purpose flour and stir well to create a smooth paste (roux). Cook the roux for a minute or two to remove the raw flour taste.

3. Liquid Harmony: Gradually whisk in the chicken broth and milk or cream until the mixture is smooth and slightly thickened. Cook and stir until the sauce is creamy and coats the back of a spoon.

4. Filling Fusion: Add the diced or shredded cooked chicken, mixed vegetables, and dried thyme (if using) to the creamy sauce. Stir to combine all the components. Season with salt and black pepper to taste. Let the filling cool slightly.

5. Biscuit Crust Creation: Preheat your oven to 400°F (200°C). In a mixing bowl, combine the all-purpose flour

, baking powder, and salt for the biscuit crust.

6. Butter Integration: Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until it resembles coarse crumbs.

7. Dough Formation: Pour in the milk or buttermilk and gently mix until a soft dough forms. Be careful not to overmix.

8. Dough Dividing: Turn the dough out onto a lightly floured surface. Pat it into a rectangle and cut it into squares or circles, depending on your preference and the size of your baking dish.

9. Assembly Magic: Spoon the chicken pot pie filling onto the center of each biscuit piece.

10. Biscuit Encasing: Fold the sides of each biscuit over the filling, forming a pocket or envelope shape. Pinch the edges to seal the biscuits.

11. Baking Brilliance: Place the filled biscuits on a baking sheet and bake in the preheated oven for about 15-20 minutes, or until the biscuits are golden brown and cooked through.

12. Garnish and Serve: Once baked, sprinkle the chopped fresh parsley over the biscuits for a burst of color and freshness. Serve the Chicken Pot Pie Biscuits warm and enjoy the delightful combination of flaky biscuit crust and creamy chicken filling.

Chicken Pot Pie Biscuits offer all the comfort of a classic chicken pot pie in a handheld and convenient form. The tender chicken, vibrant vegetables, and creamy sauce nestled within a flaky biscuit crust create a medley of flavors and textures that’s hard to resist. Whether enjoyed as a delightful appetizer or a hearty main dish, these biscuits are a testament to the joy of comfort food in every bite.