This recipe for chicken pot pie is all about comfort food.
In lieu of a pie crust you’ve got warm, buttery and flaky biscuits, a creamy chicken and veggie filling alltied together with an herby undertone that soothes the soul.
Call it what you want, a it a pot pie, a casserole, or a hot dish, but this is a recipe that will easily make it into your monthly meal plan routine.
To be honest, if I had gotten on the biscuit pot pie train earlier, pot pie would have made it into our meal prep more often.
Drop biscuits takes the intimidation out of a home made chicken pot pie and I think I prefer the texture over traditional pie crust for this recipe.
This recipe is a great one to gather around the table with friends when it gets dark at 5 pm because it’s a meal in and of itself. You can even go meat free and make it vegetarian with this adaptation.
The biscuit dough is so simple: just whisk together your dry ingredients, incorporate cold butter, stir in buttermilk and you’ve got a fabulous flake-apart biscuit for the top of your chicken pot pie, without having to make a pie.
This was so good that I ended up making it a few times during the recipe testing phase, even though there wasn’t much tweaking to do.
And it makes a great left over as a dish to prepare ahead of time if you have a busy week ahead.
And don’t forget to save your rotisserie chicken bones to make this stock! I highly recommend making the stock first and incorporate it into this recipe instead of using store bought stock.
So without further ado, let’s get to it.
Easy Home Made Chicken Pot Pie With Drop Biscuits
Ditch the pie dough for biscuits and you’ve got an easy week night meal on your hands!
2T Unsalted Butter
2 medium carrots, diced
1 clove of garlic, minced
2 celery ribs, diced
1/2c mushrooms, roughly chopped
3T All Purpose Flour
1.5c chicken stock(like this one)
1c heavy cream
1c frozen peas
1T fresh thyme
1c rotisserie chicken meat, shredded
1.5 c flour
2.25t baking powder
1/4t baking soda
1/2t sea salt
5T unsalted butter
1c buttermilk* (see note for substitution),
or 1c of milk combined with 1T of lemon juice, rested at room temp for 10 minutes
Heat oven to 425 degrees.
In medium cast iron skillet heat 1T butter over medium heat. Add mushrooms and cook until liquid has released and evaporated and mushrooms have begun to take on color. Remove mushrooms from pan and set aside.
Add additional tablespoon of butter, minced garlic, diced carrots and celery into pan and sauté until bright in color and slightly softened, about 5 minutes.
Add in 3T of flour and stir until everything in the pan is evenly coated.
Add in 1.5c chicken stock, 1c heavy cream and mushrooms back into the pan and bring to a gentle simmer and cook until slightly reduced, 8-10 minutes.
While veggies are simmering, cut 5T of butter into cubes and set back in fridge. Combine 1/5c flour, 2.25t baking powder, 1/4t baking soda, 1/2t salt, 1t sugar, 1/4t thyme into a large bowl.
Remove butter from fridge and mix into flour. Using your fingers, break up the butter into small pieces, continuing to coat in flour until the largest butter chunks are about the size of peas.
Stir in 1c of butter milk until just combined.
Remove the pan from the heat and stir in 1c frozen peas, 1T fresh thyme, 1c shredded rotisserie chicken meat, 1/2t pepper, and 1t salt.
Portion out the dough into dough balls on top of the filling mixture. Place in the oven and bake for 20 minutes, until the tops of the biscuits are golden brown, with a few spots of dark brown.
Remove from oven and let sit for at least 5 minutes before serving.