Drop Biscuit Chicken Pot Pie

This recipe is surprisingly quick for a chicken pot pie, and is perfect for cold rainy winter nights when comfort food is required.


Drop Biscuit Chicken Pot Pie

3 tbsp unsalted butter
1 lb boneless skinless chicken breast, cut into bite size pieces
1/2 sweet onion, diced
2 cloves garlic, minced
¼ cup flour
3 cups chicken stock
2 cups frozen vegetables, (corn, peas, lima beans, carrots)
4 small red potatoes, skin on, diced into small 1/2 inch pieces
1/2 cup Parmesan cheese, grated
1/4 tsp celery seed
1/4 tsp thyme
1/2 tsp oregano
1/2 tsp basil
Salt
Pepper


Drop Biscuits:

2 cups flour
1/2 cup Parmesan cheese, grated
1 tbsp baking powder
1 tbsp sugar
1/2 tsp salt
3 tbsp unsalted butter, melted
1 cup whole milk


Preheat oven to 425°F.

Steam potatoes over high heat in small covered pot with bottom covered in about 1 inch water.

Melt butter in a large skillet over medium-high heat. Add chicken and season lightly with salt and pepper. Add onion and cook until onion is translucent and chicken is lightly browned. Add garlic, cook for about 2 minutes until garlic is fragrant.

Add flour to chicken mixture and stir to combine. Slowly add chicken stock while stirring to make sauce. Add frozen vegetables, steamed potatoes, and cheese. Reduce heat to medium. Allow mixture to come to a boil, stirring occasionally. Add spices, salt and pepper. Taste, then adjust spices to taste.

Meanwhile: In a large mixing bowl combine flour, cheese, baking powder, sugar and salt. Stir to combine. Add butter and milk. Stir to combine.

Pour chicken filling mixture into 13"x8" dish. Drop biscuits by the rounded tablespoon full on top of pot pie filling. Bake for 15 minutes, until biscuits are browned.

Serves: 6