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Chicken Pot Pie Biscuits

 Love the comforting taste of chicken pot pie but don't love eating it with a fork? Fret not. Give these biscuits recipe the old college try!

Chicken Pot Pie Biscuits


1 can of cheddar biscuits

1 can of cream of chicken

2 cups cooked rotisserie chicken

2 tbsp butter

salt, and pepper to taste.



Preheat oven to 425 degrees Fahrenheit (or 200 Celsius). Grease or line a baking sheet with parchment paper; set aside.

Combine cheese biscuits and cream of chicken in a large bowl (about 12-14 pieces per biscuit).

In a smaller bowl, melt butter in the microwave on high for 30-40 seconds. Pour over cheese biscuits, stirring to combine and wetting each piece well.

Place on a prepared baking sheet and press down to flatten. Bake for 10-15 minutes, until golden brown and crisp around the edges. Allow cooling completely before serving.

Place cooked chicken in the bowl of a food processor and pulse until chopped into pieces. Place mixture in a slow cooker or large crockpot on low heat. Add the butter and stir to combine thoroughly. Season with salt and pepper to taste (1 tsp salt and 2–3 pinches per chicken should work). Stir well until butter has melted completely.

Drain cheese biscuits and place them on the baking sheet. Top each with chicken mixture, pressing down gently to spread evenly across each piece. Bake for 20-30 minutes, until golden brown on top and cooked through (the bottom will be slightly crisp). Allow cooling before serving.

Once cooled, you can add a touch of parsley or chives for color and additional taste.

Chicken Pot Pie Biscuits

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