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Creamy Chicken Pot Pie with Fluffy Homemade Drop Biscuits

A close-up of a serving of creamy chicken pot pie with biscuits, featuring mixed vegetables like carrots and peas.
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A hearty and comforting chicken pot pie topped with light, fluffy drop biscuits instead of traditional pastry.

Ingredients

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  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 cup chopped carrots
  • 1 cup frozen peas
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 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 black pepper
  • 1 teaspoon salt
  • 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 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Melt the 1/2 cup butter in a large saucepan over medium heat. Add the onion, carrots, and celery. Cook until the vegetables soften, about 5 to 7 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 peas, thyme, salt, and pepper. Cook until heated through. Pour the filling into the prepared baking 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.
  8. Drop spoonfuls of the biscuit dough evenly over the top of the chicken filling.
  9. Bake for 20 to 25 minutes, or until the filling is bubbly and the biscuits are golden brown and cooked through.

Notes

  • For a quicker meal, substitute 1 can (10.5 oz) condensed cream of chicken soup for the butter, flour, broth, and milk mixture. Stir the soup with the cooked vegetables and chicken.
  • You can add 1/2 cup shredded cheddar cheese to the filling for extra flavor.
  • If you prefer a softer biscuit top, cover the dish loosely with foil for the first 15 minutes of baking.

Nutrition

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