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!
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.