A few years ago, I discovered a love for chicken pot pie. Until my early 20s, I had pretty much eschewed vegetables in most—if not all—forms. I’m getting better now, steadily working on my adult palate, and vegetables are never more palatable than when they are smothered in cream of chicken soup and dough. Hence my love of chicken pot pies. Deliciousness plus “look at me eating all these vegetables”? Win-win.
It’s taken me about a year and a half, but I think I’ve managed to perfect my chicken pot pie biscuit recipe. I got the idea from Christa Marie at Little Us and actually did make her recipe once and it came out awesome. However, I’m far too lazy to do that all the time, so I found a few easier recipes and also made some adjustments of my own to come up with this:
- 2 cans Cream of Chicken with Herbs (you can use plain Cream of Chicken or Cream of Chicken and Mushroom—I’ve used all three, I just like Chicken with Herbs the best)
- 3 cans Pillsbury Grands Flaky Layers Biscuits
- 1 bag (approx. 16 oz.) of frozen peas and carrots
- 1 bag frozen corn
- 2 boneless, skinless chicken breasts
- Assorted seasonings to taste
Step 1. Cook the chicken how you like—I personally like shredding it, which I do by putting it in the crockpot, adding salt, pepper, and maybe some garlic powder, covering it all with chicken broth, and turning it on high for 4 hours (or low for 8). Once it’s done, it’ll pretty much just fall apart. Use two forks to shred it and set it aside.
Step 2. Preheat your oven to 350º. Combine soups, vegetables, and chicken (about four cups shredded) in a bowl. Don’t worry about thawing or cooking the veggies. Also, use whatever amounts you want—I love corn, which is why I go for one bag mixed peas/carrots to one bag corn. But if you like peas better, get a full bag of peas instead. Or add green beans and broccoli. I won’t judge.
If the mixture seems almost dry, that’s okay—there’s still plenty of moisture in there. You can always add more if you want by adding some chicken broth, but not a lot is necessary and if you add too much your biscuits could end up with too much moisture. I’ve made that mistake; they end up mostly fine, just a tad watery, and the biscuits sometimes don’t cook all the way through so you end up with just damp doughyness.
Step 3. Spray the cups of a cupcake tin with PAM or another cooking oil. Flour a flat surface and a rolling pin and get to flattening out those biscuits! Roll them out until they have a diameter of 5ish inches. Use each floured, rolled-out biscuit to line a cup of the cupcake tin. Scoop about 1/3 cup of the soup/veggie/chicken mixture into the biscuit-lined cup and squeeze together the edges of the biscuit to close off the mixture.
Step 4. When you’ve filled up a cupcake tin, put it in the oven for 18-22 minutes. This should give you enough time to fill up the next cupcake tin. (This recipe makes 24 biscuits, so you’ll either need two tins or you’ll have to pause in the middle to let the biscuits cool, take them out of the pan, wash the pan, etc. etc. Or you could halve the recipe, but once you taste these, you won’t want to.) The biscuits should be golden brown when you remove them.
Step 5. Enjoy your chicken pot pie biscuits! I can usually eat 3-4 of these in a sitting—not saying that you should (really, you probably shouldn’t, they’re not exactly the healthiest). But they freeze well and reheat well (a minute or two in the microwave is really all you need once they’re thawed), so 24 biscuits really isn’t as many as it sounds. Especially if you have a family larger than two people, you could probably be through these in two days.
Prep time: 45 min (not including cooking the chicken)
Cook time: 18-22 min