Chicken Biscuit Pot Pie Cups

The timeless charm of chicken pot pie gets a weeknight upgrade in this cozy, crowd-pleasing dish. These muffin tin pot pie cups are filled with a creamy, herb-infused chicken and veggie mixture, all hugged by golden, flaky Grands biscuit crusts.

Perfect for busy nights or casual dinners with friends, this recipe takes all the warm, nostalgic flavors of traditional pot pie and serves them up in easy-to-handle portions. Whether you’re meal-prepping for the week or looking to impress your dinner guests without spending hours in the kitchen, these savory bites hit the spot every single time.

Full Recipe:

1 can (16.3 oz) refrigerated Pillsbury Grands Biscuits (8 count)
¼ cup unsalted butter
1 small white onion, finely chopped
3 cloves garlic, minced
1 cup frozen peas and carrots
2 tablespoons all-purpose flour
1 cup cooked shredded chicken (rotisserie works great)
1 cup heavy cream
¼ teaspoon black pepper
1 teaspoon salt
½ teaspoon dried thyme
Cooking spray

Directions:

Preheat oven to 350°F (175°C). Grease a muffin pan with cooking spray.
In a large pan, melt butter over medium-high heat. Add onion, garlic, peas, and carrots. Sauté until onions are translucent (about 3 minutes).
Sprinkle flour over the sautéed vegetables and stir to coat evenly.
Add shredded chicken, then pour in the heavy cream. Stir in salt, black pepper, and thyme. Cook and stir until thickened (about 2 minutes), then remove from heat.
Flatten each biscuit into a 5-inch round. Press each into a greased muffin cup, shaping the dough to fit the bottom and sides.
Spoon about ¼ cup of the chicken mixture into each biscuit-lined muffin cup.
Bake for 15–17 minutes, until biscuits are golden brown and the filling is bubbly.
Let cool for 2–3 minutes, then carefully remove from the pan and serve.

Prep Time: 10 minutes | Cooking Time: 17 minutes | Total Time: 27 minutes
Kcal: 320 kcal | Servings: 8 servings

Why Chicken Pot Pie Is the Ultimate Comfort Food

Few dishes deliver the cozy, nostalgic comfort of a classic chicken pot pie. From its creamy filling to its golden, buttery crust, this beloved dish is rooted in homestyle tradition and family-friendly flavor. It’s a meal that transcends generations, often bringing back memories of Sunday dinners, holiday gatherings, or a warm plate waiting on a chilly evening.

This version of chicken pot pie makes the experience even more accessible and delightful by using Pillsbury Grands Biscuits instead of a traditional pie crust. This substitution not only saves time but also adds a fluffy, rich texture that contrasts beautifully with the creamy chicken and vegetable filling. Whether you’re a busy parent, a beginner cook, or simply someone looking for a shortcut without sacrificing flavor, this recipe delivers.

How This Recipe Modernizes a Classic

Traditional chicken pot pie involves a fair amount of preparation—making and chilling pie dough, rolling it out, cooking the filling, and baking it all to golden perfection. While delicious, it’s not always practical for the average weeknight. That’s where this recipe shines.

By incorporating store-bought biscuit dough, specifically Grands biscuits, you eliminate the most time-consuming part of the process. These pre-made biscuits still bake up golden and flaky, making them a wonderful alternative to pie crusts. The muffin tin format turns the dish into single-serving portions, ideal for meal prep, family dinners, or even entertaining guests.

This recipe is designed for convenience without compromise, delivering all the traditional flavors of a homemade pot pie, with significantly less effort.

Perfect for Busy Families and Beginners

One of the biggest advantages of this chicken pot pie with biscuits is its simplicity. With just a few steps and common pantry ingredients, you can have a wholesome dinner on the table in under 30 minutes. It’s an approachable recipe for those who are new to cooking, but it’s also satisfying enough for experienced home chefs to enjoy making and serving.

Parents will appreciate how kid-friendly this dish is. The hand-held muffin tin portions are ideal for small hands, and the creamy chicken and vegetable filling is mild enough for picky eaters. Plus, the flexibility of the recipe means you can adjust it based on dietary preferences or what’s already in your fridge.

Ingredient Flexibility and Customization

This dish is incredibly versatile. While it features staples like peas, carrots, shredded chicken, and a creamy base, there’s plenty of room for customization:

Vegetables: You can swap in whatever vegetables you have on hand—corn, mushrooms, broccoli, or spinach all work beautifully. Fresh vegetables can be used in place of frozen; just be sure to sauté them first to soften them.
Protein: Chicken is the traditional choice, but you can use leftover turkey, ground beef, or even shredded pork. For a vegetarian version, add extra veggies or use plant-based protein like tofu or chickpeas.
Spices and Herbs: The recipe calls for thyme and black pepper, but you can experiment with rosemary, sage, parsley, or a dash of nutmeg to elevate the flavor profile.
Cream Alternatives: If you’re looking to lighten up the recipe or make it dairy-free, consider using coconut milk, almond milk, or even a roux-based broth-only sauce instead of heavy cream.

These customization options make this recipe a fantastic base for creativity in the kitchen while still delivering consistent, delicious results.

A Meal That Works for Any Occasion

While this dish is perfect for casual weeknight dinners, it also works beautifully for other occasions:

Meal Prep: The muffin-tin format allows you to make individual portions that can be refrigerated or frozen for future meals.
Potlucks & Parties: The individual servings are great for buffet tables or dinner parties where guests serve themselves.
Holiday Leftovers: This is an ideal recipe for using up leftover roast chicken or turkey after a big holiday meal.

It’s a dish that fits seamlessly into your meal planning, whether you’re feeding a crowd or cooking for one.

Storage, Reheating, and Make-Ahead Tips

This recipe also scores major points in terms of storage and reheating. If you have leftovers, simply store them in an airtight container in the refrigerator for up to 4 days. They reheat beautifully in the oven—just 15-20 minutes at 350°F brings them back to life, with crispy biscuit tops and warm, creamy centers.

If you prefer to prepare them in advance, the chicken filling can be made a day or two ahead of time and stored in the refrigerator. On baking day, all you need to do is fill your biscuit cups and pop them into the oven. This make-ahead flexibility is a huge time-saver during busy weeks or holiday meal prep.

They also freeze well: wrap each cooled biscuit cup individually in plastic wrap and foil, then store them in a freezer bag. When you’re ready to eat, thaw overnight in the fridge and reheat in the oven to maintain texture.

Presentation and Serving Suggestions

These biscuit pot pies have a rustic charm that makes them feel both homemade and special. Serve them on a large wooden platter or in individual ramekins for a more elevated look. Because they’re self-contained, they don’t require much else on the plate—but if you’re looking for sides, here are a few suggestions:

A crisp green salad with a tangy vinaigrette helps cut through the richness.
Roasted vegetables like Brussels sprouts or green beans complement the savory filling.
Light drinks like iced tea, lemonade, or a chilled white wine pair perfectly with the creamy base and buttery biscuits.

For entertaining, consider brushing the tops of the biscuits with melted butter or garlic herb butter just before serving for an extra gourmet touch.

Creative Twists to Try

If you find yourself making this dish often (and you probably will), try these creative twists to keep it fresh:

Cheesy Top: Add shredded cheddar, mozzarella, or Parmesan to the tops of the biscuits before baking for a cheesy crust.
Spicy Kick: Stir in chili flakes, jalapeños, or a splash of hot sauce to give the filling some heat.
Breakfast Version: Swap the chicken and veggies for scrambled eggs, cheese, and cooked bacon or sausage for a savory breakfast muffin.
Thanksgiving-Inspired: Use turkey, stuffing, and cranberry sauce for a holiday-themed pot pie variation.

These creative takes allow you to reinvent the dish for any mood or mealtime.

Conclusion

This Chicken Pot Pie with Grands Biscuits recipe is more than just a quick dinner solution—it’s a modern twist on a cherished classic. By embracing convenience without compromising on taste, it brings the warmth and comfort of homemade cooking into even the busiest households. Whether you’re feeding a family, preparing for guests, or simply craving a cozy meal, these biscuit pot pies are sure to become a regular part of your recipe rotation.

With simple ingredients, endless customization options, and irresistible flavor in every bite, this dish truly has it all. It honors tradition while making life a little easier—and more delicious.