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A casserole dish of chicken pot pie with drop biscuits on top.
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Chicken Pot Pie With Biscuits

Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings
Calories 360kcal
Author Kristine Underwood

Ingredients

  • 2 pounds chicken breast or thighs (cut into 1 inch chunks)
  • 1/4 cup unsalted butter
  • 3 carrots (chopped)
  • 3 stalks of celery (chopped)
  • 1/2 yellow onion (chopped)
  • 1 cup peas (fresh or frozen)
  • 3 TBS parsley (dried)
  • 1/4 tsp thyme
  • 1 tsp salt
  • 1 tsp pepper
  • 2 cups chicken stock
  • 2/3 cup half and half (my substitute milk)
  • 1/2 cup flour (all-purpose, divided)

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • In a large cast iron pan or dutch oven over medium heat, melt butter and sauté onion, celery, and carrot until soft.
  • Add chicken, parsley, thyme salt, and pepper and cook until chicken is well seasoned and cooked all the way through.
  • Stir in peas and cook for a few minutes until warmed through.
  • Sprinkle 1/4 cup flour over chicken and cook for 1-2 minutes while stirring.
  • Pour chicken stock and half and half into pan slowly and cook for several minutes, stirring occasionally, until bubbly.
  • Add remaining 1/4 cup flour if needed to thicken the filling.
  • Transfer chicken mixture to a casserole dish (if needed) and top with drop biscuits.
  • Bake chicken pot pie for 20-25 minutes, rotating halfway through, until the biscuits are golden brown and done on top.
  • Let chicken pot pie stand for 10 minutes before serving to firm up.
  • Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.
Notes
  • The filling should be thick before baking.
  • If your mixture gets too thick, add a splash of chicken stock to loosen it.
  • You can substitute milk for the half and half, but the filling will be slightly thinner and less creamy.
  • Don’t overtax the biscuit dough.
  • A cast iron skillet or Dutch oven work beautifully here if you want to skip transferring.
  • The nutritional information is for the chicken pot pie filling only and does not include the drop biscuit topping.
Nutrition
Serving: 1 serving | Calories: 360kcal | Carbohydrates: 21g | Protein: 38g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 121mg | Sodium: 730mg | Potassium: 902mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5759IU | Vitamin C: 17mg | Calcium: 63mg | Iron: 2mg