Chicken Biscuit Pot Pie

Chicken Biscuit Pot Pie
Preparation time
30 mins
Cooking time
50 mins
5 people

Chicken Biscuit Pot Pie.

biscuits form the flaky crust of this amazing pot pie featuring chicken and Green Giant™ mixed vegetables – a hearty make-ahead dinner.


Chicken Biscuit Pot Pie



  • 1 tablespoon olive oil
  • 3/4 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
  • 1 large onion, chopped (1 cup)
  • 3/4 cup Green Giant™ Steamers™ frozen mixed vegetables (from 12-oz bag), thawed
  • 1/2 cup sour cream
  • 1 jar (12 oz) chicken gravy
  • 2 tablespoons cornstarch
  • 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon pepper
  • 1 can (12 oz) Jr. Golden Layers™ refrigerated flaky original biscuits
  • 1/2 cup grated Parmesan cheese
  • Crumbled cooked bacon, if desired
  • Chopped fresh chives, if desired


  1. Heat oven to 350°F. In 10-inch skillet, heat oil over medium-high heat. Add chicken; cook about 4 minutes, stirring frequently, until no longer pink in center. Add onion; cook until crisp-tender. Stir in mixed vegetables. In medium bowl, mix sour cream, gravy, cornstarch, thyme and pepper until blended. Stir into chicken mixture; cook until hot. Spoon into ungreased 13×9-inch baking dish. Separate dough into 10 biscuits; arrange over chicken mixture. Sprinkle with cheese. Bake 15 to 18 minutes or until filling is bubbly and biscuits are golden brown. Garnish with bacon and chives.
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