Best 3 Drop Biscuit Chicken Pot Pie Recipes

Indulge in the comforting flavors of a classic chicken pot pie with a delightful twist – drop biscuits as the crust! This hearty dish combines tender chicken, savory vegetables, and a creamy sauce, all nestled beneath a layer of fluffy drop biscuits. Experience the perfect balance of crispy and soft textures with every bite.

In this article, we've compiled a collection of mouthwatering drop biscuit chicken pot pie recipes that offer variations to suit every taste. From a classic recipe that stays true to tradition to unique takes that add a modern twist, these recipes will guide you through the process of creating this timeless comfort food. Whether you prefer a creamy or a broth-based filling, or a simple or an elaborate crust, you'll find a recipe that satisfies your cravings.

So gather your ingredients, preheat your oven, and embark on a culinary journey that will warm your heart and fill your kitchen with tantalizing aromas.

Let's cook with our recipes!

CHICKEN AND BISCUITS POT PIE

Chicken And Biscuits Pot Pie image

You don't need to have had a tough day to enjoy this comfort food recipe. You just need some chicken. Comfort always feels good!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h45m

Yield 6

Number Of Ingredients 19

Ingredients

1 1/2 cups Immaculate Baking Co.™ Organic All-Purpose Flour
2 teaspoons baking powder
1 teaspoon sea salt
1/4 cup cold butter, cut into pieces
1/2 cup shredded Cheddar cheese (2 oz)
3/4 cup cold buttermilk
1/2 cup butter
1 package (8 oz) fresh cremini mushrooms, quartered
1/2 cup chopped onion
1 teaspoon finely chopped garlic
1/2 cup Immaculate Baking Co.™ organic all-purpose flour
2 1/2 cups chicken broth
3 small red potatoes, (about 1/2 lb) unpeeled, coarsely chopped (2 cups)
1/2 cup coarsely chopped carrots
3 cups chopped cooked chicken
1 1/4 teaspoons sea salt
1/2 teaspoon black pepper
1/2 cup frozen baby sweet peas
1/2 cup heavy whipping cream

Steps:

Heat oven to 400°F. Grease 13x9-inch (3-quart) glass baking dish with butter, or spray with cooking spray.
In medium bowl, stir together 1 1/2 cups flour, the baking powder and 1 teaspoon salt. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Stir in cheese and buttermilk just until blended; set aside.
In 4-quart saucepan, melt 1/4 cup of the butter over medium-high heat until sizzling. Add mushrooms; cook 4 to 5 minutes or until tender. Remove mushrooms to small bowl; reserve.
Return saucepan to heat; melt remaining 1/4 cup butter over medium-high heat. Add onion and garlic; cook 2 to 3 minutes or until tender. Add 1/2 cup flour; cook and stir until flour is golden brown.
Slowly beat in broth with whisk. Add potatoes and carrots; cook 2 to 3 minutes or until thickened.
Reduce heat to medium; stir in chicken, 1 1/2 teaspoons salt and the pepper. Cook 4 to 5 minutes, stirring occasionally, until warmed through and potatoes are slightly tender. Stir in peas, cream and reserved mushrooms.
Pour chicken mixture into baking dish. Immediately drop biscuit dough by 12 heaping spoonfuls (about 1/4-cup each) onto hot mixture. Bake 20 to 25 minutes or until biscuits are golden brown. Cool 10 minutes before serving.

Nutrition Facts : ServingSize 1 Serving

CHICKEN BISCUIT PIE

Chicken Biscuit Pie image

This is a favorite of my family. I double it because I have hungry teenagers! Make your own biscuits or use pre-made refrigerated biscuits.

Provided by CSTONEHS

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 45m

Yield 5

Number Of Ingredients 15

Ingredients

⅓ cup butter
1 onion, chopped
⅓ cup all-purpose flour
1 ½ cups chicken broth
⅔ cup milk
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup frozen green peas
1 cup frozen diced carrots
2 cups cooked, shredded chicken meat
2 cups all-purpose flour
2 ½ teaspoons baking powder
¾ teaspoon salt
5 tablespoons shortening
¾ cup milk

Steps:

Preheat oven to 450 degrees F (230 degrees C). Butter a 2-quart casserole dish.
In a large saucepan, saute chopped onion in the butter. Stir in flour and cook for 1 minute. Add chicken broth and milk. Heat to boiling, stirring constantly. Reduce heat to medium and cook and stir for 2 minutes more. Season with salt and pepper. Add frozen peas and carrots and cooked chicken. Pour into prepared casserole dish.
In a medium bowl, mix together 2 cups flour, baking powder, and 3/4 teaspoon salt. Cut in shortening until mixture is crumbly. Stir in milk just until dough is moistened, then drop by spoonfuls onto chicken mixture.
Bake at 450 degrees F (230 degrees C) for 12 to 15 minutes, or until biscuits are golden brown, and cooked on the bottom. This tends to bubble over so I place a piece of aluminum foil under the pan to catch the drips.

Nutrition Facts : Calories 615.3 calories, Carbohydrate 57 g, Cholesterol 85.7 mg, Fat 29.7 g, Fiber 4.1 g, Protein 29.3 g, SaturatedFat 12.7 g, Sodium 1264.4 mg, Sugar 7.4 g

MOM'S FABULOUS CHICKEN POT PIE WITH BISCUIT CRUST

Mom's Fabulous Chicken Pot Pie with Biscuit Crust image

Leftover chicken or rotisserie chicken from the supermarket helps on the ease of preparation of this fabulous comfort style dinner. Fresh vegetables gives this a very special added flavor and is worth the effort. Everyone loves Mom's Chicken Pot Pie! Serve with a green salad.

Provided by Pam

Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes

Time 1h

Yield 6

Number Of Ingredients 15

Ingredients

¼ cup butter
1 small onion, chopped
3 celery ribs, chopped
3 carrots, chopped
⅔ cup frozen peas
3 tablespoons chopped fresh parsley
¼ teaspoon dried thyme
¼ cup all-purpose flour
2 cups lower-sodium chicken broth
⅔ cup half-and-half cream
salt and ground black pepper to taste
3 cups cooked chicken, cut into bite-size pieces
1 (16.3 ounce) can refrigerated flaky-style biscuits (such as Pillsbury Grands®)
1 egg yolk, beaten
1 tablespoon water

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.
Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.
Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.

Nutrition Facts : Calories 577.4 calories, Carbohydrate 44.7 g, Cholesterol 120.4 mg, Fat 31.2 g, Fiber 3.5 g, Protein 27.1 g, SaturatedFat 13.6 g, Sodium 1026.1 mg, Sugar 10.4 g

Tips:

For a crispy biscuit topping, use cold butter and grated frozen butter. This will help the biscuits rise and create a flaky crust.
To make sure the chicken is cooked through, use a meat thermometer to check that it has reached an internal temperature of 165°F (74°C).
If you don't have a Dutch oven, you can use a large pot or casserole dish. Just make sure it's big enough to hold all of the ingredients.
Feel free to add other vegetables to the pot pie, such as carrots, celery, or peas.
If you're short on time, you can use store-bought biscuits instead of making your own.

Conclusion:

This drop biscuit chicken pot pie is a delicious and easy-to-make comfort food. It's perfect for a weeknight dinner or a potluck. The creamy filling is packed with chicken, vegetables, and herbs, and the biscuit topping is light and fluffy. Serve it with a side of salad or mashed potatoes for a complete meal.