Grandma’s Chicken & biscuit pot pie

This chicken pot pie with biscuits is easy to make with leftover chicken or rotisserie chicken from the supermarket for a cozy, comforting dinner. It’s full of fresh vegetables for added flavor but you can use frozen vegetables for even quicker prep.




Prep time

30 mins

Cooking time

20 mins


10 mins


1 pot pie


  • 6 ounces carrots

  • ¼ ounce thyme

  • 2 tablespoons° cream cheese (contains milk)

  • 1 clove garlic

  • 2 units of concentrated chicken stock

  • 1 unit yellow onion

  • 2 tsp flour

  • 2.5 ounces celery

  • 10 oz chicken breast strips

  • 6 oz Southern Homestyle Pillsbury™ Buttermilk Biscuits (Contains Wheat)

  • 2 teaspoons vegetable oil

  • salt

  • 3 tablespoons butter (contains milk)

  • Pepper


  • Set the rack to the upper position and preheat the oven to 425 degrees. Wash and dry all products.
  • Trim the carrots, peel them and cut them into small pieces. Cut the celery into small cubes. Cut the onion in half, peel it and cut it into cubes.
  • Peel and fluff garlic. Remove half of the thyme leaves from the stems; thin leaves.
  • Cut a whole onion into cubes. Thin out all thyme leaves.

Chicken cooking

  • Dry the chicken with paper towels.
  • Heat a drizzle of oil in medium, preferably in the oven, over medium heat.
  • Add chicken in one layer; Season with a large pinch of salt and pepper.
  • Cook, stirring occasionally, until completely browned, 3-5 minutes (cooking will be finished in step 5). • Move to a panel.
  • Use a large skillet, preferably an ovenproof vegetables
  • Reserve ½ teaspoon minced thyme (you’ll use it in step 5).
  • Heat oil spray in a skillet used for chicken over medium-high heat.
  • Add carrots, celery and chopped onions; Season with salt and pepper. Cook, stir, until vegetables are soft, 5 to 7 min.
  • Add the remaining chopped garlic and thyme. Cooking to fragrant for 30 sec.
  •  Reserve 1 teaspoon minced thyme.
  • Tip: Reduce the heat if the vegetables start to turn brown too quickly.
  • make stuffing
  •  Add 2 tablespoons of butter to the skillet with the vegetables. Once dissolved, stir in flour. Cook for 1 minute.For 1¼ cups water, stock concentrates, salt, and pepper.
  • Bring to a boil and cook until firm, 3-5 minutes. Turn off the heat.
  • Add cream cheese until melted, then add chicken. Season with salt and pepper.
  •  Use 4 tablespoons of butter and 1¾ cups of water.
  • Tip: If the filling is too thick, stir in another sprinkle of water. If your pan is not ovenproof, transfer the filling to an 8″ x 8″ baking dish (a 13″ x 9″ baking dish for 4 servings) after flipping in the chicken.Add cookies and bake
  • Place 1 tablespoon butter in a small microwave-safe bowl; Microwave until melted, 30 seconds.
  • remove cookies from the package; Peel each cookie in the middle to create two thinner ones.
  • Fill the biscuits evenly, then brush with melted butter and sprinkle with the reserved chopped thyme.
  • Bake on the top rack until crackers are golden brown and chicken is cooked through, 12 to 15 minutes.