Appetizers & Entrees, Biscuits

Chicken Pot Pie with Drop Biscuits

Chicken-Pot-Pie-with-Drop-Biscuits

Prep Time: 30 Minutes

Total Time: 45 Minutes

Chicken-Pot-Pie-with-Drop-Biscuits

Ingredients

Filling:

  • 12 Tbsp. unsalted butter
  • 1 1/2 C. diced yellow onion
  • 2 C. diced carrots
  • 3/4 C. all-purpose flour
  • 2 C. chicken stock
  • 2 C. whole milk
  • 1/2 C. heavy cream
  • 1/4 tsp. Spice Islands® Ground Nutmeg
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 3 C. cooked, shredded chicken
  • 2 C. Green Giant® Simply Steam™ Sweet Peas

Biscuits:

  • 2 3/4 C. all-purpose flour
  • 1 Tbsp. Clabber Girl® Baking Powder
  • 1 tsp. salt
  • 16 Tbsp. unsalted butter, cold and cut into bits
  • 1 C. buttermilk

Directions

For the filling:

  1. Melt the butter and saute the onions and carrots over medium heat until the onions are translucent.
  2. Add the flour, whisking constantly for 2 minutes. Add the stock and continue whisking while adding the milk and heavy cream. Simmer over low heat until mixture thickens. Add nutmeg, salt, and pepper.
  3. Stir in cooked chicken and the peas.
  4. Turn off the heat and set aside.

For the drop biscuits:

  1. Preheat oven to 425° F.
  2. Combine flour, baking powder and salt. Cut in butter until the mixture is a crumbly texture.
  3. Stir in the buttermilk until the mixture forms a soft dough.

To combine:

  1. Pour filling into a 9 x 13-inch baking dish and top with 1 oz. scoops of drop biscuit dough to cover.
  2. Bake at 425° F. for 10-15 minutes until biscuits are golden brown and filling is bubbling.

Chicken Pot Pie with Drop Biscuits

Chicken-Pot-Pie-with-Drop-Biscuits

Prep Time: 30 Minutes

Total Time: 45 Minutes

Ingredients

Filling:

  • 12 Tbsp. unsalted butter
  • 1 1/2 C. diced yellow onion
  • 2 C. diced carrots
  • 3/4 C. all-purpose flour
  • 2 C. chicken stock
  • 2 C. whole milk
  • 1/2 C. heavy cream
  • 1/4 tsp. Spice Islands® Ground Nutmeg
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 3 C. cooked, shredded chicken
  • 2 C. Green Giant® Simply Steam™ Sweet Peas

Biscuits:

  • 2 3/4 C. all-purpose flour
  • 1 Tbsp. Clabber Girl® Baking Powder
  • 1 tsp. salt
  • 16 Tbsp. unsalted butter, cold and cut into bits
  • 1 C. buttermilk

Directions

For the filling:

  1. Melt the butter and saute the onions and carrots over medium heat until the onions are translucent.
  2. Add the flour, whisking constantly for 2 minutes. Add the stock and continue whisking while adding the milk and heavy cream. Simmer over low heat until mixture thickens. Add nutmeg, salt, and pepper.
  3. Stir in cooked chicken and the peas.
  4. Turn off the heat and set aside.

For the drop biscuits:

  1. Preheat oven to 425° F.
  2. Combine flour, baking powder and salt. Cut in butter until the mixture is a crumbly texture.
  3. Stir in the buttermilk until the mixture forms a soft dough.

To combine:

  1. Pour filling into a 9 x 13-inch baking dish and top with 1 oz. scoops of drop biscuit dough to cover.
  2. Bake at 425° F. for 10-15 minutes until biscuits are golden brown and filling is bubbling.

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