Chicken Pot Pie Bombs

I think chicken pot pie is pretty much one of the greatest comfort food inventions of all time, right up there with mac and cheese. When the temperatures drop, I crave it because both of my grandmothers loved to make it for me way back when. So I decided to put a fun twist on it by putting the pot pie filling inside the biscuits instead of topping them with them or a crust! It was a really great way to serve them because the golden biscuit just lovingly wrapped the filling and it oozed out perfectly when I bit in. Marc went nuts for them!

I used chicken thighs for the filling because dark meat has more flavor, and it was much cheaper than breast meat! It simmered with lots of aromatics, a little white wine, chive flavored cream cheese and condensed cream of chicken soup. The mixture was simple with some prepared elements, which helped me get it on the table quickly.
While the filling simmered, I prepared the biscuit parts. Now, I love a homemade biscuit. This time though, I went with the lovely canned biscuits to again speed things along and make it easier on myself. This has been a really busy few weeks so speed was essential.
Each biscuit disc got a scant two tablespoons of the filling right in the center before I stretched the edges up and over it. Then I pinched those edges together really well to make sure everything was fully enclosed.
After about 20 minutes, my chicken pot pie bombs were golden, bubbly perfection. They were just a little crisp around the edges but so fluffy in the middle before getting to the creamy filling.

Oh my goodness, it was such a fun way to eat chicken pot pie in a handheld little bundle of joy. This is pure, wonderful comfort food friends. Hope you all enjoy it! xoxo

Chicken Pot Pie Bombs
Chicken Pot Pie Bombs
4 from 6 votes
Chicken Pot Pie Bombs
Chicken Pot Pie Bombs
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 

These chicken pot pie bombs are such a fun way to serve the comforting classic with the gorgeous filling all wrapped up in yummy biscuits!

Course: Main Course
Keyword: Chicken Dinners, Chicken Pot Pie Bombs
Servings: 16 bombs
Calories: 286 kcal
Author: Jeanie and Lulu's Kitchen
Ingredients
  • 1 dash olive oil
  • 1.5 pounds boneless skinless chicken thighs diced very small
  • salt as needed
  • black pepper as needed
  • 2 whole carrots peeled and grated on a box grater
  • 3 cloves roasted garlic *see note. Make ahead
  • 1 whole onion diced small
  • 1/2 cup frozen peas thawed
  • 2 cans condensed cream of chicken soup
  • 8 ounces chive flavored cream cheese
  • 1 tablespoon white wine
  • 16 whole canned Pillsbury Southern Style Biscuits from 2 cans
Instructions
  1. Pre-heat the oven to 350 and line two sheet trays with silicone mats. Heat the olive oil in a large skillet with deep sides over medium high heat. Season the diced chicken generously with salt and pepper, then brown it in the skillet until cooked through. Remove it to a plate. Add the carrot, roasted garlic, onion and peas and let them soften and become fragrant for about 2-3 minutes. Then spoon in the condensed soup, cream cheese and wine and stir it all together thoroughly before returning the chicken to the pan. Let it all gently simmer for about 10 minutes, stirring occasionally.

  2. While it simmers, take each biscuit (there should be 8 per can) and lay them out on the lined sheet trays. Press them down firmly into thin discs and stretch them out a little. Take the filling off the heat when it is done and scoop 2 scant tablespoons of it onto the center of each biscuit. Gently pull the sides of the biscuit dough up and over the filling and pinch it all together really well to close it. Flip each one over so that the bombs are seam side down on the sheet tray, then bake them for 20-30 minutes until the biscuits are golden and crisp around the edges. Let them cool for a couple of minutes, then serve immediately! Enjoy!!

Recipe Notes

*To roast garlic, cut the top off to reveal the tops of the cloves. Drizzle the top with olive oil  and a sprinkle of salt, then wrap it in foil. Roast it in a 350 oven for an hour, then refrigerate it and use it as needed! It keeps for a long time. 

Nutrition Facts
Chicken Pot Pie Bombs
Amount Per Serving (1 chicken pot pie bomb)
Calories 286 Calories from Fat 134
% Daily Value*
Fat 14.9g23%
Saturated Fat 5.4g34%
Cholesterol 47mg16%
Sodium 786mg34%
Potassium 60mg2%
Carbohydrates 26.6g9%
Fiber 1.2g5%
Sugar 2.9g3%
Protein 12.9g26%
Calcium 10mg1%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
Chicken Pot Pie Bombs
Chicken Pot Pie Bombs

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14 thoughts on “Chicken Pot Pie Bombs”

    1. I haven’t tested it, but I don’t see why not. I would just increase the baking time and keep an eye on them to make sure the biscuits bake through and crisp up enough. It will also take longer for the filling to get really bubbly if you are doubling it. Let me know how it comes out if you do it this way!!

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