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!
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
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!
- 1dasholive oil
- 1.5poundsboneless skinless chicken thighsdiced very small
- saltas needed
- black pepperas needed
- 2wholecarrotspeeled and grated on a box grater
- 3clovesroasted garlic*see note. Make ahead
- 1wholeoniondiced small
- 1/2cupfrozen peasthawed
- 2canscondensed cream of chicken soup
- 8ounceschive flavored cream cheese
- 1tablespoonwhite wine
- 16wholecanned Pillsbury Southern Style Biscuitsfrom 2 cans
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.
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!!
*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.