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Chicken Pot Pie Stuffed Biscuits

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Chicken Pot Pie Stuffed Biscuits is the ultimate comfort food with a twist! It’s easy to make, family friendly, and perfect for any weeknight dinner!


Main image for Chicken Pot Pie Stuffed Biscuits


Let me break this down for you. Golden-brown, flaky biscuits filled with a creamy and hearty chicken pot pie filling. Oh. Man.

Pillsbury chicken pot pie with biscuits is a delicious combo of flavors and textures that’s sure to become a family favorite!

Creamy, flavorful tender chicken, mixed vegetables, and a rich sauce, all hidden in buttery biscuit pockets? Yeah. They’re impossible to resist.

The flaky, buttery biscuit crust takes this dish to the next level, adding a delicious texture contrast.

This recipe is super quick and easy. It’s a total breeze to prepare.

Loaded with chicken and veggies in a creamy sauce, it’s a complete meal in one bite.

These mini chicken pot pies are perfect for parties and make a fantastic snack or appetizer.

Enjoy chicken pot pie with biscuits as a cozy dinner, snack, or party treat. They’re great for any time and every time!

As a fellow pot pie lover, check out this Crock Pot Chicken Pot Pie


butter, onions, celery and carrots in skillet, ready to cook.


What Ingredients Are in Chicken Pot Pie Stuffed Biscuits?

Classic chicken pot pie with a twist the whole family will love!

Here’s what you should grab from the grocery store:

  • Butter: Used for sautéing veggies and adding flavor.
  • Yellow Onion, Celery, and Carrots: A whole lot of yum right there!
  • Salt, Black Pepper, and Celery Seed: Don’t skimp on the seasonings!
  • Flour: Thickens the creamy sauce.
  • Chicken Broth and Milk: The base for the creamy filling.
  • Cooked Chicken: Highly recommend a rotisserie chicken! So much easier!
  • Corn and Diced Potatoes: This is probably what makes it so filling!
  • Pillsbury Biscuits: The flaky biscuit dough that you can just pick up! Don’t stress over it!
  • Melted Butter and Poppy Seeds: For a golden-brown, flavorful topping.

Pro Tips:

  • Opt for leftover cooked chicken or a rotisserie chicken to save time.
  • Use any Pillsbury biscuit variety you prefer.
  • You could also make homemade biscuits if you want. I just prefer the store-bought shortcut.


Flour added to cooked vegetables to make a paste


How to Make Chicken Pot Pie Stuffed Biscuits:

This is such an easy chicken pot pie! It’ll definitely become one of your favorite recipes! 

You can find the full instructions on the recipe card below, but here’s what you need to know:

  1. Sauté Veggies: Cook onions, celery, and carrots in butter until soft.
  2. Season and Thicken: Add seasonings, flour, chicken broth, and milk. Mix until thickened.
  3. Add Chicken and Veggies: Stir in cooked chicken, corn, and diced potatoes (or peas and green beans if preferred).
  4. Create Biscuit Cups: Stretch out each biscuit, create cups in greased muffin tins, and fill with the chicken mixture.
  5. Top and Bake: Add biscuit tops, brush with melted butter, and sprinkle with poppy seeds. Bake until golden brown.

Pro Tips:

  • Allow the filling to cool slightly before filling the biscuit cups so they don’t become too soggy.
  • Don’t overfill the biscuit cups or they won’t seal properly.


chicken broth added to flour and vegetable mixture to create a roux.


What Kind of Biscuits Do You Use for Chicken Pot Pie Stuffed Biscuits?

You can use any variety of Pillsbury biscuits for this chicken pot pie biscuits recipe.

And you’ve got a bunch to choose from! Original, flaky, buttermilk, or grands. 

Choose the one you like best and it’ll work out just fine!

And you can actually use any store-bought biscuits you prefer. It doesn’t have to just be Pillsbury. That’s just the one I prefer.

You could even make your own homemade buttermilk biscuits if you’ve got some extra time!


milk added to vegetable mixture


Can You Make Chicken Pot Pie Stuffed Biscuits Ahead of Time?

Yes, you can prepare this homemade chicken pot pie in advance. 

Once baked, store them in an airtight container in the refrigerator for up to 2-3 days. 

I recommend reheating in the oven for a few minutes so they stay crisp.

You could also warm them in the microwave in short spurts but they’ll be softer.


Chicken, Corn, potatoes, green beans and peas added to creamy mixture


How to Store Leftover Chicken Pot Pie Stuffed Biscuits:

Store leftover biscuit chicken pot pie in an airtight container in the refrigerator. 

Make sure you let them come to room temperature before you seal them up.

They’ll stay good for up to 4 days in the fridge. They actually are great for meal prep that way!

Lunches the next day? Delicious.


Thick Chicken Pot Pie Mixture in skillet


Are Chicken Pot Pie Stuffed Biscuits Healthy?

While good old fashioned chicken pot pie is super delicious, it’s not considered a health food. 

Of course that depends on who you are listening to! 

Cause any time I get my kids to eat carrots, potatoes, celery, onions and chicken is a win around my house!

Usually people take issue with the buttery biscuit crust and creamy filling. 

You can make them slightly healthier by adding more vegetables and using whole-grain biscuits if you want.

But I think they’re pretty good as is.


half biscuits placed in 10 muffin tin holes with pot pie mixture placed in the center.


Can You Freeze Chicken Pot Pie Stuffed Biscuits?

Yes, you can freeze this delicious recipe and then bring them out later and they’ll still be just as great!

Once baked and cooled, place them in an airtight container or resealable freezer bags and store in the freezer for up to one month. 

Reheat in the oven when ready to enjoy.


second half of biscuit placed on top of filled pot pie biscuit


What to Serve with Chicken Pot Pie Stuffed Biscuits

This delicious dinner is a complete meal on it’s own. 

Really, if it’s just my family, then I usually leave it at that.

If we have company over though, I will usually add a few other things to the table.

If you’d like to add some side dishes, consider serving them with:


7 pot pie biscuits laid out to eat with a skillet filled with pot pie mixture


Chicken Pot Pie Stuffed Biscuits are a delicious twist on the classic comfort food. You get all the flavors of chicken pot pie in every flaky, buttery bite. 

Try this easy and crowd-pleasing recipe, and enjoy that creamy, savory goodness. Enjoy!


Yield: 16 biscuits = 8 servings

Chicken Pot Pie Stuffed Biscuits

Baked Chicken Pot Pie Stuffed Biscuit removed from muffin tin and cut in half to show creamy filling.

Chicken Pot Pie Stuffed Biscuits: A fun twist on a classic comfort food. Creamy filling inside flaky biscuits for a perfect meal or snack.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour


  1. In a saucepan over medium heat, combine butter, onions, celery and carrots and cook until soft and translucent about 7 - 10 minutes.
  2. Add salt, pepper & celery seed. Mix until incorporated.
  3. Add flour and whisk well. This should look like a thick paste.
  4. While whisking continually, slowly add chicken broth. Thick paste will slowly thin out.
  5. Continue whisking and add milk.
  6. Add chicken, corn & potatoes (add peas & green beans if using instead of corn). Mix well.
  7. Preheat oven to 325*F
  8. Open package of biscuits.
  9. Take 1 biscuit and using your fingers, open it up and divide it as you would a hot biscuit you are about to butter.
  10. Take 1/2 and stretch it out and place into a greased muffin tin, creating a cup.
  11. Place 1/4 cup or less of filling and pour into biscuit cup.
  12. Take second half of biscuit and stretch out a little bit and put on top of filling, tucking edges inside muffin tin pocket.
  13. Continue until all biscuits are used.
  14. Brush melted butter onto top of biscuit and sprinkle with poppy seeds.
  15. Bake for 15 minutes or until biscuits are fully cooked and tops are golden.
  16. Serve immediately.
  17. Any remaining chicken pot pie filling can be frozen or eaten as a chowder the next day for lunch (my favorite way to eat it leftover!)


This recipe can be frozen. Once biscuits are made, store in an air tight container for up to 1 month. To reheat, place frozen muffins in a greased muffin tin and cover with foil. Bake at 325* for 20 - 25 minutes or until center is thawed and cooked.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 306Total Fat: 21gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 65mgSodium: 517mgCarbohydrates: 20gFiber: 2gSugar: 4gProtein: 11g
Originally Posted: February 9, 2015

Photos & Text Updated: December 24, 2023


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