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Creamy Chicken Pot Pie with Fluffy Drop Biscuits

Close-up of baked chicken pot pie with biscuits topping bubbling in a creamy sauce with carrots and peas.
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Make a satisfying, hearty chicken pot pie topped with soft, fluffy drop biscuits instead of traditional pastry. This recipe uses a creamy filling for a comforting weeknight meal.

Ingredients

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  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1/2 cup chopped onion
  • 1/2 cup celery, chopped
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese (optional)
  • For the Biscuits:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 3/4 cup buttermilk

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a 9-inch pie dish or a similar-sized casserole dish.
  2. Prepare the filling: In a large saucepan over medium heat, melt the 1/2 cup butter. Add the onion and celery and cook until soft, about 5 minutes.
  3. Whisk in the 1/2 cup flour to create a roux. Cook for 1 minute, stirring constantly.
  4. Slowly whisk in the chicken broth and milk until the mixture is smooth. Bring to a simmer, stirring until the sauce thickens.
  5. Stir in the shredded chicken, frozen vegetables, thyme, salt, and pepper. If using cheese, stir it in now until melted. Pour the filling into the prepared pie dish.
  6. Prepare the biscuits: In a medium bowl, whisk together the 2 cups flour, baking powder, salt, and baking soda. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  7. Pour in the buttermilk and stir just until combined; do not overmix. The dough will be sticky.
  8. Drop spoonfuls of the biscuit dough evenly over the top of the chicken filling, leaving small gaps between them.
  9. Bake for 20 to 25 minutes, or until the biscuits are golden brown and the filling is bubbly.
  10. Let the pot pie cool for 10 minutes before serving.

Notes

  • For a quicker filling, substitute the broth, milk, and butter steps with one can of condensed cream of chicken soup, thinned with 1/2 cup of milk.
  • If you prefer a Southern style, use a little less milk in the filling to keep it very thick, similar to a casserole.
  • Brush the tops of the biscuits with a little melted butter before baking for extra browning.

Nutrition

Find it online: https://eatableempress.com/chicken-pot-pie-with-biscuits-recipe/