I got the idea for making this recipe from my Sausage Gravy Stuffed Biscuits. I mean, you can’t go wrong with a creamy chicken filling full of veggies and potatoes stuffed into a buttery, flaky biscuit. It’s a winner all around!

Refrigerated Biscuit Dough

Refrigerated biscuit dough is a huge shortcut for this recipe. I use Pillsbury Refrigerated Biscuits but you could use homemade biscuit dough if you prefer. If using refrigerated, look for a can of Grands Biscuits (the larger ones).

Meal Prep Tip

Use rotisserie chicken for this recipe. It is a huge timesaver and tastes delicious. The chicken pot pie filling can be made 24 hours in advance. Refrigerate until ready to assemble the biscuits.

Chicken Pot Pie Biscuits on baking sheet.

Chicken Pot Pie Biscuits Recipe Tips

I use Pillsbury Grands Biscuits because I have better results with them than the store brand biscuits. Use any Pillsbury biscuit variety as long as it is Grands.

Let the filling cool completely before assembling the biscuits. Better yet, make it a day in advance.

Resist the urge to overstuff the biscuits. They will be too difficult to seal up.

Be sure to seal the seams really well. They will want to come apart as the biscuits bake and expand.