These viral chicken pot pie biscuit bombs are popular for a good reason! Combining the classic chicken pot pie into a portable dinner creation, they are a family favorite!

As spring time is in full swing, my fellow farm wives know how necessary portable hand held dinners are for field meals. Whether it be for spring planting or harvest these chicken pot pie biscuit bombs will be the crew’s new favorite field meal.

To make them ahead of time either make them completely, store in the refrigerator or freezer and warm them up in when you’re ready to eat (I’ll share my secret to make them taste freshly baked in the recipe) OR you can make them up ahead of time and pop them in the fridge before baking. Then all you need to do is pop them in the oven.

What makes this recipe different?

This biscuit bomb recipe takes the deliciousness of chicken pot pie and makes it portable! They are great for a field meal, grabbing to eat before heading to a baseball game, or to make ahead of time to reheat when you get home. However, even if you aren’t jutting out the door these chicken pot pie biscuit bombs are great just at home too!

Chicken Pot Pie Biscuit Bomb Ingredients

Biscuits – I used refrigerator biscuits, but homemade would also be delicious!
Chicken – Use cooked rotisserie chicken to make life easy. Or you can also add cut up chicken breast in while cooking the onions if you do not have precooked chicken.
Onion – if you are one of the people out there that can’t stand onion, then feel free to leave this out and add in a little onion powder for the flavor.
Frozen Vegetables – I love green beans in this, but whatever your favorite is use that
Butter – used to saute up the onion
Flour – to thicken the filling
Heavy Cream – nice creamy filling with a touch of heavy cream
Chicken Broth – for the filling
Seasonings – salt, pepper, and thyme are my favorites.

How to Make Chicken Pot Pie Bombs

Melt butter in a cast iron pan and add in onion. Cook over medium heat until soft.

Add in flour. Cook for 1-2 minutes.
Add in chicken stock, seasonings, chicken, frozen vegetables and heavy cream. Simmer for 5 minutes to thicken sauce.

Remove biscuits from the can and roll out into a circle. Add 1/4 cup of chicken mixture and gently fold the edges together.

Place seam side down on a baking sheet and bake according to biscuit package. Brush with melted butter if desired.

MAKE AHEAD VERSION

VERSION 1: make them completely as directed, store in the refrigerator or freezer and warm them up when ready. If freezing thaw in the fridge and then reheat in the oven or airfryer.
VERSION 2: make them up when you have time and pop them in the fridge before baking, bake according to package in the morning.

How to Reheat

My favorite way to reheat these is to just warm them back up in the oven! Bake for 5-7 minutes at 350 and you will have a biscuit bomb that tastes like you just baked it up! However, if you are in a hurry simply heat them completely in the microwave, then place onto a baking sheet. Broil for 1-2 minutes, watching closely! Nothing is worse than walking away and coming back to burnt breakfast bombs (trust me, been there!).

Customization ideas:

Add cheese, such as Monterey Jack, Swiss, or pepper jack to the filling.
Swap out the frozen vegetables to your favorite veggie.
Drizzle with hot sauce for a spicy kick.

These chicken pot pie biscuit bombs are so delicious! They are easy to prepare, incredibly delicious, and sure to become a family favorite. So go ahead, give it a try and start your day off right!

Share Your Experience

I would love to hear about your experience making and enjoying my Chicken Pot Pie Biscuit Bombs! Feel free to tag me on Instagram or leave a review below. Your feedback helps me improve our recipes and provides inspiration to fellow home cooks.

Save this recipe for later by simply using the pin button on the recipe card or any of the photos above. Happy cooking!