Have leftover chicken? Try these homemade Chicken Pot Pie Biscuits — an easy weeknight comfort food perfect for cool evenings. Savory and satisfying, each flaky biscuit is filled with shredded chicken, vegetables and melted cheese for a complete meal that’s faster and tastier than frozen options. Once you try them, you’ll likely skip store-bought pot pies forever.
Table of Contents
- Chicken Pot Pie Filling
- Grilling the Chicken Pot Pie Biscuits
- Frequently Asked Questions
- Similar Chicken Recipe Ideas
- Chicken Pot Pie Biscuits Recipe
Chicken Pot Pie Filling
You only need a handful of ingredients to make a delicious filling. In a mixing bowl combine shredded cooked chicken, chicken gravy, frozen carrots and peas, a pinch of seasoning if your chicken is plain, and shredded cheddar cheese. Stir until everything is evenly mixed and set the filling aside.
This recipe uses canned jumbo biscuit dough for convenience. The pre-made Pillsbury-style biscuit dough forms individual pockets that are ideal for stuffing and make assembly quick and simple.
Flatten each biscuit into a small round, add a spoonful of the filling in the center, then fold and pinch the edges to seal. Make sure the seams are well sealed so the filling doesn’t leak during cooking.
Arrange the filled dough balls seam-side down in a cast-iron skillet or oven-safe pan. Leave a little space between them because the biscuits will expand as they cook. Before cooking, brush the tops with melted butter for extra color and flavor.
Dad’s Seasonings
Essential grill seasonings to boost flavor.
Grilling the Chicken Pot Pie Biscuits
Preheat the grill to about 350°F and set up for indirect heat. Place the skillet on the grill and cook for 20–30 minutes, or until the biscuits are golden brown on the outside. Since the filling is made from pre-cooked ingredients, your goal is to heat everything through and brown the biscuits.
Remove the skillet from the grill and let the biscuits rest for about 10 minutes. They’ll be hot inside, so allow a short cooling period. When you bite in, expect gooey gravy and cheese combined with tender chicken and vegetables—perfect comfort food.
Frequently Asked Questions
Yes. Bake in the oven at the same temperature and timing used for the grill. Stovetop preparation in a covered skillet is also possible, though you’ll miss the mild smoky flavor the grill adds.
Absolutely. This filling works well with leftover turkey, pork or beef — a great way to repurpose cooked meat.
Similar Chicken Recipe Ideas
Chicken & Turkey
Grilled Pickle Brine Chicken Thighs
Chicken & Turkey
Mexican Street Corn Grilled Chicken
Chicken & Turkey
Bacon Wrapped Chicken Drumsticks
Chicken & Turkey
Grilled Greek Lemon Chicken
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Chicken Pot Pie Biscuits
Ingredients
- 1 lb Cooked chicken
- 1/2 cup Frozen carrots and peas
- 1/2 cup Chicken gravy
- 1/2 cup Shredded cheddar cheese
- 1 tbsp All-purpose seasoning
- 1 stick Unsalted butter
- 1 pkg Pillsbury jumbo flaky biscuit dough
Instructions
- In a mixing bowl combine shredded chicken, chicken gravy, frozen carrots and peas, seasoning and shredded cheddar. Mix well and set aside.
- Flatten each biscuit into a round about the same thickness.
- Place a spoonful of filling on each round, fold over and pinch the edges to seal.
- Arrange the sealed biscuit balls seam-side down in a cast-iron skillet or foil pan, leaving space between them. Brush with melted butter.
- Preheat a grill to 350°F and set for indirect heat.
- Place the pan on the grill and cook 20–30 minutes, until golden brown.
- Remove from the grill, let cool for about 10 minutes, then serve and enjoy.
Notes
- Use a rolling pin or your hands to flatten the biscuit dough. Keep thickness consistent for even cooking.
- Be sure to pinch and seal the seams tightly to prevent filling from leaking.
Nutrition
| Protein: 33 g
| Fat: 37 g
| Carbohydrates: 4 g
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