Grands Biscuits Recipe for Chicken Pot Pie: Flaky Layers Over Hearty Filling

There’s nothing like a flaky biscuit topping on chicken pot pie to turn a simple weeknight into something special. I developed this method after years of testing to get that perfect golden crust without the fuss.

The secret is using Grands biscuits for their buttery layers and rich flavor. They bake up flaky and tender, soaking up the creamy filling while maintaining structure. The filling itself comes together quickly with simple ingredients you likely have on hand.

What you get is a hearty, comforting dish with a golden, layered crust that breaks apart beautifully with every bite. The biscuits add a buttery richness that complements the savory chicken and vegetable filling perfectly.

Serve this straight from the oven for maximum impact. Here’s how to make it.

Ingredients for Grands Biscuits Recipe for Chicken Pot Pie

Flaky Grands biscuits top a creamy chicken filling with classic veggies. Nothing complicated here.

The Grands biscuits are the star—look for the buttermilk variety in the refrigerated section at any grocery store. Pillsbury is the brand, and they usually come in 8-count packages. That buttery layering is what gives you the flaky crust. For the chicken, I grab boneless, skinless breasts (easier to cube) but thighs work too if you prefer darker meat. Just keep the pieces even so they cook at the same rate.

No chicken broth on hand? Water plus bouillon cubes works in a pinch. Out of milk? Half-and-half at half the amount makes it even richer. Fresh thyme can swap for dried (use one-third the amount), but dried is honestly fine here. Frozen mixed veggies? Perfect—just use about 3 cups total and skip the dicing. The biscuits are forgiving, so don’t stress over exact measurements for the filling.

Leftovers keep in the fridge for 3-4 days (the biscuits soften but still taste great). Freeze before baking if you want to prep ahead—up to 2 months. Reheat covered with foil to keep the crust from over-browning. Always bake straight from the oven for that perfect flaky texture.

Step-by-Step Instructions for Grands Biscuits Chicken Pot Pie

Here’s how to build this comforting dish with golden, flaky layers on top.

Step 1: Cook the Chicken and Vegetables

In a large skillet or Dutch oven, melt the 0.5 cup unsalted butter over medium heat. Add the 1.5 lb boneless skinless chicken breast (cubed) and cook for 5-6 minutes until no longer pink inside. Remove the chicken with a slotted spoon and set aside.

In the same skillet, add the yellow onion, carrots, and celery stalks. Sauté for 5 minutes until the vegetables soften and the onion turns translucent. Stir in the 2 cloves garlic cloves and cook for 30 seconds until fragrant.

Step 2: Make the Creamy Filling

Sprinkle the 0.33 cup all-purpose flour over the vegetables and stir to coat. Cook for 1 minute to remove the raw flour taste. Slowly pour in the 2 cups chicken broth and 0.75 cup whole milk, stirring constantly to avoid lumps.

Bring the mixture to a simmer and cook for 3-4 minutes until it thickens enough to coat the back of a spoon. Stir in the 1 cup frozen peas, 1 tsp dried thyme, 1 tsp salt, and 0.5 tsp black pepper. Return the chicken to the skillet and mix well.

Step 3: Top with Biscuits and Bake

Transfer the filling to a 9×13-inch baking dish and spread it evenly. Open the 1 package Grands Biscuits and arrange the biscuits on top of the filling, slightly overlapping if needed. Press them gently into the filling to help them adhere.

Bake in a preheated 375°F oven for 18-22 minutes or until the biscuits are golden brown and the filling is bubbly at the edges. If the biscuits start browning too quickly, tent the dish with foil.

Step 4: Garnish and Serve

Remove the dish from the oven and let it cool for 5 minutes. This allows the filling to set slightly, making it easier to serve. Sprinkle the 2 tbsp fresh parsley over the top for a pop of color and freshness.

Use a large spoon to serve portions, ensuring each serving has plenty of flaky biscuit and hearty filling. The biscuits should be light and golden, with a tender, creamy filling beneath.

Storing and Reheating This grands biscuits recipe for chicken pot pie

Refrigerator Storage

Let the pot pie cool for no more than 2 hours before transferring to airtight containers—I use glass dishes with tight lids. Store in the fridge at 40°F or below for 3-4 days. The biscuits will soften but still taste great. ❄️

Freezer Storage

For longer storage, freeze the unbaked pot pie in a 9×13-inch baking dish wrapped tightly with heavy-duty foil and plastic wrap. It keeps well for up to 2 months. Thaw overnight in the fridge before baking as directed.

Reheating in Oven

Preheat the oven to 350°F and cover the dish with foil. Bake for 20-25 minutes until the filling is hot and bubbly. Remove the foil for the last 5 minutes to crisp the biscuits. 🔥

Microwave Reheating

For single servings, microwave covered with a damp paper towel on 70% power for 2-3 minutes. Stir halfway through to ensure even heating. The biscuits won’t be as crisp but will still be tender.

Make-Ahead Tip

Assemble the pot pie a day ahead and refrigerate before baking. Let it sit at room temperature for 30 minutes before baking to ensure even cooking. This is perfect for busy weeknights.

Frequently Asked Questions