Comforting Chicken Pot Pie with Herby Drop Biscuit Crust Recipe

4 Nov, 2022

Comforting Chicken Pot Pie with Herby Drop Biscuit Crust Recipe

Chicken Pot Pie

Your favorite, comforting chicken pot pie gets an upgrade with an herby biscuit crust in this recipe. This pot pie recipe is one I make quite often, probably because I typically always have the ingredients hanging out in the fridge or the pantry. Carrots, celery, and some kind of herb are usually on hand, and there’s almost always a tub of Greek yogurt and jug of milk. Need I mention anything about my butter stockpile?

Chicken is most commonly the protein of choice in our house on the regular, and this recipe is great for reinventing leftovers from grilling out earlier in the week. Rotisserie chicken from the store is also a good option. If you have raw chicken, season it with salt and pepper and sear it off to cook through, or simply boil it to cook through, and use the leftover chicken broth to impart flavor later into the dish!

Things you should know about this recipe before you cook it…

For biscuits, it is excellent to add some sort of cultured dairy product to the dough. It adds so much great flavor, and also works with the baking soda to leaven the biscuits, leaving them nice an fluffy AND keeps things from going dry. For the recipe, I call for 1 cup. I recommend using buttermilk, or mixing milk with Greek yogurt or sour cream to get that liquid-like consistency.

TIP: No buttermilk? No problem. Measure out 1 cup of milk, and add 1 Tablespoon lemon juice or vinegar. Mix to combine well, then let sit for about 5 minutes. The milk will coagulate slightly, and the acid will help activate the baking soda, as the other choices of dairy products would act in this recipe.

Another note about this recipe is the pan size. I bake this chicken pot pie in an oval, ceramic baking dish, which I think is probably not very common for folks to have. Some alternative pan sizes I would bake this in would be a square pan, or even a pie dish if you have a deeper one! I recommend using a glass dish to bake this off. Let cool for about 10 to 15 minutes, then enjoy!

Chicken pot pie dough mixing

Recipe Card

Chicken Pot Pie with Herby Drop-Biscuits

Your favorite chicken pot pie gets an upgrade with a biscuit crust packed with herbs! You may be missing peas in this recipe- but the reason they aren’t in the recipe is because I forget to add them every single time I make the chicken pot pie. If your memory is better than mine, add them in!

Author: Claire Jaspers
Chicken Pot Pie
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Prep Time 20 mins Cook Time 30 mins Total Time 50 mins Servings: 5

Ingredients:

For the biscuits:

For the filling:

Instructions:

Mix the biscuits and refrigerate.

  1. Combine flour, baking soda, baking powder, salt and pepper.

  2. Slice the cold butter and toss in the flour mixture, ensuring flour coats each slice. Begin to cut in butter, by smashing each butter slice between your pointer finger and thumb, and toss in the flour. Add in the herbs.

  3. Add in liquid and form dough.

    Add in the dairy and combine into butter and flour mixture with a fork. After a shaggy dough forms, fold the dough over itself 2 or 3 times to create some layering.

  4. Set aside to chill in the refrigerator.

Make the pot pie filling:

  1. In a medium-large pan, melt 1 tablespoon of butter and sauté carrot, celery, and onion with a pinch of salt. Cook until softened and translucent. Then, add in garlic, and sauté until fragrant.

  2. Lower the heat, and sprinkle 1 and 1/2 tablespoons of flour into the pan and mix well with the vegetable mixture. 

  3. Add in cream or milk and chicken broth, and sprig of thyme and pepper. Heat until bubbling and thickened, about 5 minutes.

  4. Add in diced chicken and peas (if you don’t forget them, like I do!). Taste filling, and adjust seasonings as needed.

Bake the pot pie:

  1. Preheat the oven to 350 degrees F. Butter a 2.5-3 quart baking dish- see notes on sizing.

  2. Remove thyme sprig from filling. Add filling to prepared pan.

  3. Using a cookie scoop or spoon, scoop golf-ball sized dollops of biscuit dough atop the filling, making sure to evenly space the dough. Brush the biscuits with remaining cream.

  4. Bake for 30 to 35 minutes, until the filling is bubbling and the tops of the biscuits have browned. Let cool slightly, then serve alone or with a side of rice.

Note

Dairy for the biscuit dough: I recommend using either buttermilk, or mixing milk with Greek yogurt or sour cream to get that liquid-like consistency

Size of pan: I typically use an oval baking dish that holds 2.4 quarts, which is on the smaller side of baking dishes. A square baking dish would be a good alternative to use.

Keywords: chicken, chicken pot pie, comfort food, dinner

Claire Jaspers

4 Nov, 2022