Chicken Pot Pie With Biscuits

Chicken Pot Pie with Biscuit Topping

A homestyle dinner that’s perfect to cozy up to after a long, cold day. And you’ll love that it’s all made from scratch with the help of a few shortcuts. This easy, simplified version of pot pie is made with store-bought rotisserie chicken, pre-cut frozen vegetables and homemade drop biscuits (instead of the standard shape and cut biscuits). And the rich and creamy, herb infused, gravy-like sauce is what leaves us craving more. It perfectly compliments and finishes off the filling ingredients. So much to love about this hearty and flavorful pot pie!

Chicken Pot Pie with Biscuits Ingredients

Yellow onion: Here we lightly brown the onion just a little to add more flavor. Butter: Use unsalted butter for this recipe. All-purpose flour: I like to use unbleached flour. Low-sodium chicken broth: For maximum flavor try it with homemade chicken stock. Half and half: If you want it even richer you could try heavy cream, just keep in mind you’ll need a little more since it’s thicker. Thyme, rosemary and parsley: You can use fresh or dried. Frozen mixed vegetables: Opt for a blend that has carrots, peas, green beans and corn. Rotisserie chicken: Another option is to make your own roasted chicken or use other leftover chicken meat. Baking powder and baking soda: These leavening agents are used for the biscuits so they rise nice and tall. Buttermilk: I like to use buttermilk in biscuits instead of milk, it adds a lot more flavor. Salt and pepper: Careful not to forget this or the recipe will taste totally flat. I’ve learned this the hard way – with dinner rolls. They seemed tasteless.

Scroll down for full recipe with ingredient amounts.

How to Make Chicken Pot Pie with Biscuits

How to make the filling:

How to make the drop biscuits and assemble:

Can store-bought biscuits be used?

Yes. Homemade truly are so easy, I recommend you to try them at least once. But when you don’t have the extra 5 minutes you could substitute store-bought biscuits such as Pillsbury or Annie’s. Just reduce oven temperature to 375 so biscuits don’t burn and check it a little early.

Can it be baked in a baking dish?

Yes this can also be baked in a 9 by 13-inch baking dish instead of a cast iron skillet. If you use glass or ceramic don’t use the broil option at the end though or dish can break.

Variations

You can use fresh vegetables. They’ll just need to be sautéed first since they aren’t as tender as the blanched frozen vegetables. Add a leftover baked potato or some sliced fresh mushrooms. If adding extra vegetables then be sure to bake in a baking dish so filling doesn’t bubble over and cause a mess in your oven. Finish biscuits with melted butter for extra buttery flavor.

Helpful Tips

Don’t overwork biscuit dough. For fluffy, tender biscuits mix just until flour mixture is incorporated. Brown onions just slightly for an added layer of flavor. Go for homemade chicken stock if time allows. Lately I’ve even been making that stock recipe and using twice the amount of chicken bones/browned skin for a more concentrated broth then you can reconstitute it after you’ve frozen it. Or don’t reconstitute and it makes the most delicious homemade chicken gravy! Use both breast and thigh chicken meat for great flavor.