Homemade Chicken Pot Pie
This homemade chicken pot pie is topped with a drop biscuit crust and has a gooey, delicious filling. It will easily become a family favorite!
How to Make Homemade Chicken Pot Pie
Start by preheating your oven to 425°.
Next, combine all of the drop biscuit crust ingredients in a mixing bowl. Set this aside while you’re making your filling.
For the filling, melt your butter in a pan or skillet. Add the vegetables and salt. Sauté until veggies begin to soften.
Sprinkle the flour over the sauteing veggies, whisk it in well and cook for a minute. This cooks out the flavor of the flour.
Slowly add the milk and chicken broth. Whisk it constantly until it is all added and well combined. This will give your filling a smooth consistency.
Add your pepper, frozen peas, and cubed chicken.
Simmer until the filling reaches your desired consistency.
Pour the filling into a baking dish.
Top with the drop biscuit crust dough. It is not a wet dough. It is very easy to pull pieces off and piece them together on top of your filling.
Bake your chicken pot pie at 425° for 15-25 minutes. Your bake time depends on how thick you made your drop biscuit topping. You want it to be a little brown in color and the filling will be bubbling along the sides of your baking dish.
Homemade Chicken Pot Pie
Equipment
- 1 pan or skillet
- 1 mixing bowl
- 1 baking dish
Ingredients
Filling
- 1 large onion chopped
- 2 carrots chopped
- 2 cloves garlic minced
- 1/2 cup frozen peas optional
- 2 cups cooked chicken cubed
- 1/4 cup butter
- 1/3 cup flour
- 2 cups chicken broth
- 1 1/2 cups milk
- 1 tsp salt
- 1 tsp pepper
Drop Biscuit Crust
- 290 grams Freshly milled flour Or AP flour
- 115 grams sourdough starter optional
- 1 tbsp baking powder
- 1 tsp salt
- 1/2 cup butter melted
- 3/4 cup milk
Instructions
- Preheat your oven to 425°.
- Combine all of the drop biscuit crust ingredients in a mixing bowl. Set aside while you make your filling.
- Melt your butter in a pan or skillet. Add the vegetables and salt. Sauté until veggies begin to soften.
- Sprinkle the flour over the sauteing veggies, whisk in well and cook for a minute.
- Slowly add the liquid, whisking consistently, until it is all added and well combined.
- Add pepper, frozen peas, and cubed chicken.
- Simmer until desired consistency is reached.
- Pour the filling into a baking dish.
- Top with the drop biscuit crust dough.
- Bake your chicken pot pie at 425° for 15-25 minutes. Your bake time depends on how thick you made your drop biscuit topping. You want it to be a little brown in color and the filling will be bubbling along the sides of your baking dish.