A cozy classic meets biscuit-topped brilliance!

This Chicken Pot Pie with Grands Biscuits is the ultimate weeknight comfort food—rich, creamy filling bubbling beneath a golden, flaky biscuit crown. It’s everything you love about classic chicken pot pie made even easier with a can of fluffy Grands biscuits!

Perfect for family dinners, chilly nights, or when you’re craving something warm, filling, and nostalgic.

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Ingredients

For the Filling:

• 2 tbsp butter
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups cooked chicken, shredded or cubed
• 1 cup frozen peas and carrots
• 1/2 cup frozen corn
• 1/4 cup all-purpose flour
• 1 3/4 cups chicken broth
• 1/2 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp thyme

For the Biscuit Topping:

• 1 can (8 count) Pillsbury Grands biscuits
• 1 egg, beaten (for egg wash)

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Instructions

1️⃣ Make the Filling

Preheat your oven to 375°F (190°C).
In a large skillet, melt the butter over medium heat. Add diced onions and garlic, and sauté until softened and fragrant—about 3 minutes.

Sprinkle in the flour and cook for 1 minute, stirring constantly to remove the raw flour taste. Slowly whisk in the chicken broth and heavy cream, creating a creamy base.

Stir in the shredded chicken, peas and carrots, corn, salt, pepper, and thyme. Let it simmer for 5–7 minutes, stirring occasionally, until the mixture thickens into creamy goodness.

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2️⃣ Assemble

Transfer the filling into a greased 9×13-inch baking dish and spread it out evenly. Top with Grands biscuits, spacing them evenly over the filling.

Brush the tops of the biscuits with beaten egg—this gives them that gorgeous, golden shine once baked!

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3️⃣ Bake to Perfection

Pop the dish into the oven and bake for 20–25 minutes, or until the biscuits are puffed and golden brown, and the filling is bubbly.

Let it rest for 5 minutes before serving—this helps everything set just right.

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Serving Tips

• Serve with a simple green salad or roasted green beans for a well-rounded meal.
• Add a dash of hot sauce or a sprinkle of Parmesan for a tasty twist!
• Store leftovers in the fridge for up to 3 days—they reheat beautifully.

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Recipe Recap

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 6
• Calories: ~510 per serving

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Final Thoughts

This Chicken Pot Pie with Grands Biscuits is like a warm hug in a baking dish. Simple ingredients, minimal prep, and maximum comfort—it’s the kind of dinner your whole crew will ask for again and again.

Golden biscuits + creamy filling = weeknight dinner WIN.