All the pot pie, none of the pie crust wrestling. This pot pie bakes right in one pan with golden drop biscuits on top — creamy chicken and vegetables underneath, and buttery biscuits you pull apart at the table. It’s weeknight comfort that looks like you tried much harder than you did.
Serves 6 · Prep 15 min · Bake 18–20 min at 425°F
Ingredients
- Filling:
- 3 Tbsp butter
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- ⅓ cup flour
- 2 cups chicken broth
- ½ cup milk
- 3 cups cooked chicken, shredded
- 1 cup frozen peas
- ½ tsp thyme
- salt & pepper
- Biscuit top:
- 1½ cups flour
- 2 tsp baking powder
- ½ tsp salt
- 6 Tbsp cold butter, cubed
- ½ cup buttermilk (or milk)
Instructions
- In an oven-safe skillet, soften the vegetables in the butter; stir in the flour for 1 min.
- Whisk in the broth and milk and simmer until thick. Stir in the chicken, peas, and thyme; season.
- Cut the butter into the dry biscuit ingredients and stir in the buttermilk; drop 8 scoops over the filling.
- Bake for 18–20 min until the biscuits are golden and the filling bubbles.
Tip: Skip the pie crust entirely — drop biscuits give you the same comfort with none of the wrestling.