Chicken Sliders (Pot Pie Style, Easy & 30 Min)

Name: Chicken Sliders (Pot Pie Style)
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Ingredients: 1 can of biscuits, Note 1 ((10 disks of raw biscuit dough)); 2 tablespoons butter; ¾ cup finely diced onions ((1 small onion)); 2 tablespoons all-purpose flour; 2 tablespoons sherry or fortified wine (optional); 1 ¼ cups chicken broth, Note 2; 2 cups frozen vegetables, Note 3; 2 cups diced chicken (dice it small), Note 4 (~¼-⅓ inch (64-85 mm)); 2 tablespoons half-and-half cream (optional) (or heavy cream); ½ teaspoon dried thyme ((or ½ tsp ground thyme)); ½ teaspoon kosher salt; ¼ teaspoon black pepper; 2 tablespoons finely chopped parsley; 1 egg + 2 tsp water (egg wash) - for deep golden finish on biscuits; 1 tablespoon butter + 1 tsp fresh thyme - to glaze the sliders ((or 1/4 tsp dried thyme))

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5 from 1 vote

These chicken sliders are a little out of the ordinary – in the best way. Think cozy chicken pot pie tucked into warm, golden biscuits – comforting, satisfying, and easy to pull together with a few good shortcuts.

They taste homemade, but come together in about 30 minutes using rotisserie chicken, frozen vegetables, and canned biscuit dough.

Slider biscuit filled with chicken pot pie filling on a plate.

What to expect

A cozy, fragrant filling with classic pot pie flavors – served in soft, golden biscuits for an easy, handheld twist.

Quick and simplified: Ready in about 30 minutes with minimal prep
Flexible yield: Make one batch of biscuits and enjoy the leftover filling, or make more for a larger group.
Make-ahead friendly: Prep the filling ahead, then assemble and bake when ready
Repurposed leftovers: A perfect way to use cooked chicken or turkey
Casual with a little extra: Ideal for a light dinner, lunch or party appetizer

For a fresh contrast, serve with a spoonful of 5-minute cranberry relish on the side.

Ingredients – tailored to your taste

Diced chicken, package of biscuit dough, frozen chopped vegetables, diced onions, chicken broth, flour, butter, egg, salt, pepper, thyme, chopped parsley, cream (optional).

Chicken: Use a rotisserie chicken (or leftover cooked chicken), diced small. You will need about 2 cups (300 grams). One rotisserie chicken typically yields 3-4 cups (up to 6 cups/900 grams for a Costco chicken).
Canned biscuit dough: Use regular refrigerated biscuit dough (in a tube), such as country or buttermilk biscuits. I don’t recommend larger styles like Pillsbury Grands Biscuits – they’re too big and soft for neat, handheld sliders.
Sauce (gravy): A simple roux made with butter, flour, and chicken broth – thick enough to coat the filling without being runny.
Frozen vegetables: Use any small-diced frozen vegetable mix you like (e.g., peas and carrots, or a blend with onions, celery, and peppers). Choose plain vegetables with no added sauce or seasoning.
Seasonings/herbs: Kosher salt, back pepper, and thyme. I also like to add chopped parsley for freshness.
Eggwash: A beaten egg with a splash of water, brushed on the biscuits, adds a golden, glossy finish.
Butter topping: Melted butter with fresh or dried thyme, brushed on before the final bake.

Substitutions

Chicken: Swap in cooked turkey – perfect for a post-Thanksgiving version, especially with cranberry relish on the side.
Biscuits: Use slider buns (such as Hawaiian rolls) instead of biscuits for a more traditional version.
Seasoning: Try poultry seasoning instead of thyme for a deeper, classic stuffing-style flavor.

Variations

Boost the sauce: Stir in 1-2 tablespoons of sherry or fortified wine for more depth and/or 1-2 tablespoons of cream for extra richness.
Richer filling: Add 1–2 tablespoons cream cheese or small cubes of brie. Sautéed mushrooms are also a great addition.
Serve with: a spoonful of orange-cranberry relish for a bright, sweet-tangy contrast.

Step-by-step instructions

Disks of biscuit dough on parchment lined baking sheet. — Place separated biscuit dough on a parchment-lined baking sheet. Brush with eggwash. Bake.

Baked biscuits on parchment lined baking sheet. — Let biscuits cool slightly, then slice in half horizontally to create tops and bottoms.

Sauteed chopped onions in a skillet. — While biscuits are baking, sauté onions in butter in a skillet.

Thickened chicken sauce with onions in a skillet. — Add flour to make a roux, then add broth and seasonings. Cook ~3 minutes until thickened.

Frozen veggies in chicken sauce in a skillet. — Add frozen veggies and cook 5 minutes until tender.

Chicken pot pie filling in a skillet. — Stir in chicken and add parsley. Taste and adjust seasonings if needed. Set aside – it will thicken on standing.

Biscuit sliders filled with chicken pot pie filling on a baking sheet. — Add filling to each slider and brush tops with melted thyme-butter. Bake for 5 minutes.

Biscuit sliders filled with chicken pot pie filling on a plate with a side of cranberry relish. — Transfer to a plate and serve. Cranberry relish on the side is a great option.

Slider biscuit filled with chicken pot pie filling on a plate with a dish of cranberry relish beside it.

Tips

Use an egg wash for a glossy finish: Brushing the biscuits with egg wash before baking gives them a deeper golden glossy color.
Make assembly and eating easier
- Keep everything diced small – chicken, onions, and vegetables.
- Thicken the filling properly – it should hold its shape, not be runny (this helps prevent soggy biscuits)
- Don’t overfill the sliders: Use about 2–3 tablespoons of filling per slider to keep them neat and easy to handle.

Shortcuts

This recipe already uses several shortcuts – canned biscuit dough, rotisserie chicken, and frozen diced vegetables. Here are a few more ideas to simplify things.

Use slider buns instead of biscuits – skip baking altogether
Skip the egg wash – the biscuits will be lighter in color, but still taste the same
Skip the butter topping -it’s optional, but adds a nice finish

What to serve with chicken pot pie sliders

To serve the sliders as a main, add a simple side:

For an appetizer spread, pair them with:

Fresh orange cranberry relish – 5 minutes
Butternut squash and apple soup (serve in small cups)
Fruit platter or tropical fruit salad

Recipe FAQs

How many sliders does this recipe make?

About 14-16 sliders, depending on how full you fill them. One package of biscuits (8-10) will use about half to two-thirds of the filling. Save the rest for a quick lunch or make extra sliders (with a second package of biscuits).

Can I use frozen biscuits instead of canned?

Yes, but they take longer to bake and can vary in texture. Follow the package directions and allow extra time as needed.

Can these sliders be made ahead and reheated?

Yes. Make the filling up to 2 days ahead and refrigerate. Assemble and bake when ready. You can also assemble the sliders a day ahead and reheat, covered in the microwave, before serving (the biscuits will be a bit softer though).

Should I fully bake the biscuits first?

Bake them on the lower end of the package time (about 10 minutes), since they will go back in the oven for a few minutes after assembling.

How do I thicken a chicken filling if it’s too loose?

Add a little more diced chicken (it absorbs the sauce), add some cream cheese or diced brie cheese, or stir in a small cornstarch slurry to the simmering sauce (1 tsp cornstarch + 1 tbsp water) until thickened.

Will one rotisserie chicken be enough for this recipe?

Yes. You only need about 2 cups (300 grams) of diced chicken. One rotisserie chicken typically yields 3-4 cups (more for larger ones).