Chicken Sliders (Pot Pie Style)
Cozy chicken sliders with pot pie–style filling tucked into golden biscuits. Made with rotisserie chicken and frozen veggies in about 30 minutes.
Servings (change as needed): 10 sliders
Ingredients
- 1 can of biscuits, Note 1 (10 disks of raw biscuit dough)
Chicken Vegetable Filling
- 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
Seasoning and Herbs for Filling
- ½ teaspoon dried thyme (or ½ tsp ground thyme)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons finely chopped parsley
Biscuit Toppings
- 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)
Instructions
- HEAT OVEN to 350F/177C (or the temperature written on biscuit package). Line a baking sheet with parchment paper.
- PREP: If you haven't done so already, dice the chicken into very small pieces and finely dice the onions.
- BAKE BISCUITS: Place biscuits on baking sheet 2 inches (5 cm) apart. Brush tops and sides with egg wash. Bake according to package directions, using the lower end of the time range (e.g. 10 minutes if it says 10-12). They will bake again later.
- MAKE CHICKEN-VEGATABLE FILLING: While biscuits are baking, heat butter in skillet on medium heat. Add onions and sauté for about 3 minutes until softened. Stir in flour and cook about 2 minutes until lightly golden. Stir in sherry if using (optional but good for deeper flavor), then broth and seasonings. Whisk until smooth and cook for 3 minutes until thickened. Add frozen vegetables and cook 5 minutes until tender. Add diced chicken to heat through, then stir in fresh parsley. Remove from heat - the mixture will thicken as it stands.
- ASSEMBLE SLIDERS: Slice biscuits in half horizontally to create a top and bottom for each slider. If the filling has cooled, microwave it for 1-2 minutes, stirring halfway through to warm it up. Spoon about 3 tablespoons of the chicken filling onto each bottom half. Top with biscuit lids. (You may have extra filling - great for another batch or lunch.)
- QUICK FINAL BAKE: Melt 1 tablespoon butter with fresh thyme (or dried) and brush in over the tops of each slider. Bake uncovered for 5-7 minutes until warmed through and slightly crisp. Serve warm with a side of cranberry relish on the side if you like.
Notes
YIELD: This recipe makes enough filling for 14-16 sliders. One can of biscuits typically makes 8-10 sliders. So you can:
- use one can and enjoy the leftover filling for lunch.
- use 2 cans and make more sliders.
- Biscuits: Use regular refrigerated biscuit dough (country or buttermilk). Larger styles like Pillsbury Grands Biscuits are too big and soft for neat sliders. Frozen biscuits also work but take longer to bake. You can also make your own.
- Chicken broth: Use canned or boxed broth, or mix your own with water and a base (e.g., Better Than Bouillon or bouillon cubes). Adjust salt depending on the broth.
- Frozen vegetables: Any combination of plain, small-diced frozen veggies works well. Good choices are carrots, celery, green beans, corn, red peppers, peas.
- Chicken: Use what is easiest - a rotisserie chicken (you won't need it all), leftover chicken or cooked boneless chicken breasts/thighs. You will need 2 cups (300 grams) of diced chicken
- Variations and swaps:
- Poultry seasoning instead of thyme
- Turkey instead of chicken
- Sliders buns instead of biscuits
- Extra richness: add a bit of cream cheese or brie cheese to the filling.
- Dairy-free: use oil instead of butter and don't add cream. Make sure the canned biscuits are dairy-free (not all are)
- Side condiment: a fresh cranberry relish pairs really well with the sliders
- What you can skip
- Onions: only if your frozen veggies include them.
- Egg wash - no change in taste. The biscuits will look paler.
- Butter-thyme topping - optional finish
- Make ahead:
- Up to 2 days ahead: Make the chicken filling and store in the fridge covered in an airtight container. Warm briefly in the microwave or on the stovetop before assembling.
- Earlier in the day: Bake biscuits and make the filling. Let the filling sit to thicken. If needed, warm before assembling. Assemble and do the final bake just before serving.
- Leftover filling reheats well and makes a great quick lunch.
Calories: 126kcal | Carbohydrates: 8g | Protein: 10g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 38mg | Sodium: 220mg | Potassium: 192mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 2049IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg