Chicken Pot Pie Biscuits

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Wondering what to do with left over chicken?  How about some homemade chicken pot pie biscuits! This easy weeknight recipe is the perfect fall comfort food. The savory recipe is a meal in itself, loaded with protein and veggies all wrapped in a warm and flaky biscuit make the perfect dinner on the go. It’s very easy to make and best of all it’s done on the grill. Once you try this homemade recipe, there’s no going back to the frozen kind.

It’s all in the filling.

Chicken Pot Pie Ingredients

With a few simple ingredients, you can make the most delicious chicken pot pie.  In a mixing bowl, add shredded leftover chicken, chicken gravy, frozen carrots and peas, a little bit of seasoning (if your chicken is plain) and shredded cheddar cheese.  Mix all the ingredients together and set aside.

Instead of the traditional pie dough, this recipe requires Pillsbury jumbo biscuit dough.  The individual servings are a great alternative to this otherwise traditional dish that allow the food to be transported for on the go activities.

Take each Pillsbury dough piece and roll it out. Next place a spoon full of the filling onto each flat round and close it shut but pinching the ends together.

Chicken Pot Pie filling

Finally, in a cast iron skillet or any foil pan, lay the filled pies with the closures facing down.  Make sure there is room between the dough balls as they will grow throughout the grilling process.

Last but not least, brush some melted butter on top of biscuits that will create a nice crispy flaky layer.

Butter brush

Grilled Chicken Pot Pie Biscuits.

Never thought about making chicken pot pie on the grill?  The beauty of this appliance is that it really can be used for anything!  Case in point grilled chicken pot pie.

Warm up the grill to 350 degrees indirect heat.  Place the pan on the grill and let if cook for 20-30 minutes or until the outer biscuit layer gets to a nice golden brown color.  No need to worry about meat cooking through since all ingredients were already pre-cooked.

Grilled mini chicken pot pies

Once you bite into the biscuit, you’ll get the gooey goodness from the gravy and cheese and the savory taste of the chicken and veggies.  A mouth water experience with each bite. Enjoy!

Printer friendly recipe below:

Chicken Pot Pie Biscuits

Prep Time 15 mins
Cook Time 30 mins
Servings 4 People

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, add shredded leftover chicken, chicken gravy, frozen carrots and peas, a little bit of seasoning and shredded cheddar cheese.  Mix all the ingredients together and set aside.
  • Roll it out each biscuit dough to form a small flat pizza pie
  • Add a spoon full of the filling onto each flat pie and close it shut but pinching the ends together.
  • In a cast iron skillet or any foil pan, lay the filled pies with the closures facing down.  Make sure there is room between the dough balls as they will grow as they cook through the grilling process.
  • Brush some melted butter on top of biscuits.
  • Warm up the grill to 350 degrees indirect heat.
  • Place the pan on the grill and let if cook for20-30 minutes or until the outer biscuit crust gets a nice golden brown.

 

 

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