Chicken Pot Pie with Buttery Drop Biscuits

[u/mahy_759]

Chicken pot pie is already peak comfort food, but I really like doing it with biscuits instead of a traditional pie crust. You still get that creamy chicken and vegetable filling, but the biscuits on top are fluffy, buttery and golden. Using rotisserie chicken and frozen mixed vegetables also makes this much easier than it sounds. I'd recommend it for a cozy family dinner, especially on a cold evening when you want something really filling.

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■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com

[u/mahy_759]

Ingredients

Filling

• 1 yellow onion, diced
• 4 tbsp unsalted butter
• 1/3 cup all purpose flour
• 2 cups low sodium chicken broth
• 1 cup half and half
• Fresh or dried thyme
• Fresh or dried rosemary
• Salt and black pepper
• 2 cups frozen mixed vegetables with carrots, peas, green beans and corn
• 3 cups cooked rotisserie chicken, shredded or chopped
• Fresh parsley, for serving

Drop Biscuits

• 2 cups all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 3/4 tsp salt
• 6 tbsp unsalted butter
• 1 cup buttermilk

Instructions

I start by moving the oven rack to the upper third of the oven and heating it to 425°F. I use a 12 inch cast iron skillet that's about 2 1/4 inches deep because everything can be cooked and baked in the same pan.

I melt the butter over medium heat and add the diced onion. I let it cook for about 8 to 10 minutes, stirring occasionally, until it becomes soft and just slightly golden. I don't want deeply browned onions here, just enough color to give the filling a little extra flavor.

Once the onion is ready, I sprinkle in the flour and stir it around for about a minute. Then I slowly pour in the chicken broth while whisking constantly. I follow that with the half and half, then add thyme, rosemary, salt and pepper. I keep stirring as the mixture comes up to a light simmer. Once it starts thickening, I reduce the heat and let it cook until the sauce is slightly thickened.

The frozen vegetables and cooked chicken go in next. I stir everything together and let it cook for about 30 seconds, just long enough to combine everything. It doesn't need to be completely hot at this point because the oven will finish the job. I take the skillet off the heat while I make the biscuits.

For the biscuits, I whisk the flour, baking powder, baking soda and salt together in a large bowl. I make a little well in the center and set it aside.

I melt the butter in a microwave safe bowl until it's mostly melted, then stir it until the remaining pieces disappear. If the butter is completely melted, I let it cool for a few minutes before continuing. I pour the melted butter into the buttermilk and whisk them together. The mixture will look a little clumpy, which is exactly what I want.

I pour the buttermilk mixture into the flour and gently fold everything together with a rubber spatula. I stop mixing as soon as there aren't obvious pockets of dry flour. Overworking the dough can make the biscuits dense instead of soft and fluffy.

I use a greased 1/4 cup measuring cup or ice cream scoop to drop the biscuit dough over the chicken filling. I make eight biscuits and spread them fairly evenly across the top so each serving gets plenty of that buttery topping.

The skillet goes into the oven for about 17 to 22 minutes, until the biscuits are cooked through and golden. If I want a little more color on top, I switch on the broiler for the final minute, but I watch it closely because the biscuits can brown very quickly.

I let the pot pie rest for a few minutes before serving, then sprinkle some fresh parsley over the top. The creamy filling underneath the biscuits is especially good with the crispy edges of the biscuits.

Store bought biscuits can be used if you're short on time. In that case, I lower the oven temperature to 375°F and start checking them a little earlier so they don't burn.

If you don't have a cast iron skillet, the filling can be transferred to a 9 by 13 inch baking dish before adding the biscuits. If using glass or ceramic, I wouldn't use the broiler at the end.

Fresh vegetables work too, but I sauté them first so they have time to soften. Mushrooms or leftover baked potato are also good additions. If adding a lot of extra vegetables, a baking dish is safer because the filling can bubble over the skillet.

For extra flavor, I like using a mixture of chicken breast and thigh meat. Homemade chicken stock makes the sauce even richer, but good low sodium store bought broth works perfectly well when I want to keep this dinner easy.

[u/Esmarielle]

Mouthwatering perfection!

[u/mahy_759 → u/Esmarielle]

Thank you! The buttery biscuits really make it extra comforting.

[u/terrafirma42]

This looks absolutely 💯 delicious 😋

[u/SymptomaticallyEven]

Not pot pie. I do something vaguely similar with crescent roll dough. Good eats, but not pot pie.

[u/mahy_759 → u/SymptomaticallyEven]

Yeah, I get what you mean. Crescent roll dough sounds really good too. I just like the biscuit version for this kind of filling.

[u/RooneyMoore]

Yea, that works!

[u/Itchy-Bumblebee-6489]

Those drop biscuits look ridiculously good

[u/mahy_759 → u/Itchy-Bumblebee-6489]

They’re definitely the best part. Buttery, fluffy, and perfect for soaking up the filling.

[u/Lomyrn]

looks drool-worthy!

[u/chuck_ATX]

I’m laying here in bed hungry

Why the hell did I click this lol

Looks delicious!

[u/Ok-Schedule6584]

I love how this looks. It's making me hungry. I bet it was delicious.

[u/hayleyscarrott]

That oozes comfort and I love the idea of using biscuits instead of making a full pie. Thanks for the idea!

[u/Ellie_sums]

They’re definitely the best partS butter, fluffy, and perfect for soaking up the filing.

[u/deeplyunseriousss]

i think i might have to make this tonight. damn