This recipe is the best of all pot pies. The creamy filling of chicken and vegetables topped with crispy fluffy biscuits. Watch me make them here.
“Drop biscuit” literally means you just drop the batter by spoonfuls and bake them as opposed to a biscuit dough that you roll and cut. A drop biscuit is a traditional topping for a pot pie.
Making Chicken Pot Pie is as easy as watching this video! It was so special to travel back to Philly, my hometown for my 2nd appearance on the 10! Show. My mom came along with me and we took turns hounding and downloading info from Dr. Lindsay, fellow 10! Show guest and nutritionist to the stars. All in all it was a fun visit and Luann and I had a blast cooking together!
Chicken Pot Pie with Herbed Drop Biscuits
Servings
8 Servings
Ingredients
- 1 tablespoon canola oil
- 1 pound boneless skinless chicken thighs, cut in bite-size pieces
- 2 teaspoons kosher salt divided
- 1 medium onion coarsely chopped
- 2 cups Manischewitz All Natural Chicken Broth
- 2 stalks celery sliced
- 2 carrots peeled and sliced into rounds
- 2 large potatoes peeled and cut in bite-size chunks
- 1 sprig fresh thyme leaves or 1/2 teaspoon dried
- 1 teaspoon Freshly ground black pepper
- 1 box frozen peas not thawed
- 2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 4 tablespoons chopped fresh chives
- 1/4 cup pareve margarine I use Earth Balance
- 1 large egg beaten
- 1/2 cup soy milk
Instructions
- Preheat oven to 400°F. Grease a 3-quart casserole dish. Over medium-high heat, heat oil in a sauté pan large enough to hold all ingredients. Season chicken with1 teaspoon salt. Brown chicken in oil about 3 to 4 minutes on each side; transfer to a platter.
- Add onions to the pan and cook for 5 minutes. Add chicken broth, bring to boil. Stir in celery, carrots, potatoes, thyme, remaining 1 teaspoon salt, and pepper. Cover and continue to cook for 10 minutes.Add chicken and peas; mix well. Cover and cook for 5 minutes more.
- While the chicken and vegetables are cooking, make the biscuits: In a large bowl, whisk together flour, baking powder, salt, and chives. Using your fingertips, rub margarine into dry ingredients until mixture looks like crumbs. Do it quickly so the fats don’t melt. Add egg and soy milk and stir vigorously with a wooden spoon until mixture comes together.
- Transfer the chicken vegetable mixture to the prepared casserole dish. Drop the biscuit dough in 8 large spoonfuls on top of chicken mixture. Bake for 20 minutes or until biscuits are golden brown.
- Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010).
Very tasty. I do prefer a pot pie with a bit more of a thickened gravy, but with a few tweaks, it should be easy enough to produce. The biscuits were a welcome change from the usual crust.
Does soy milk work? It’s a little creamier than rice or almond and therefore a better sub for dairy milk especially in this recipe. Rice or almond milk should probably work I just can’t say with certainty bc I haven’t tried either.
I can’t have dairy for health reasons, but substitute rice drink. How would this work instead of milk? everything else is okay.
Well, I couldn’t wait for cool weather. Made this last Friday night and it was a huge success. I put the dough on top instead of making biscuits so that everyone got bread (there were 9 of us) There was nothing left over.
oh how awesome! – that you made it, that you put the dough on top, that everyone loved it, that you didn’t wait for cool weather – LOL and YAY to it all I am so happy!
hey there Rosalyn – I love Zen Soy I think it’s the creamiest – after which I am not overly partial to any one brand and have used 8th continent, Eden Soy, West Soy, Alpro etc…
Which brand of soy milk does Jaime use?
great and thanks for the feedback!
love the feedback and the tweaks
double all biscuit ingredients
yes would be perfect!
we loved this! used leftover rotisserie chicken in it. we found it had a it too much biscuit for the amount of filling – next time we’ll half the amount of biscuit.
Great recipe! It’s my DH’s new current fav for dinner.
Mods: add 2 cloves garlic, minced. add a tbsp or two of flour to make the gravy thicker, almond milk instead of soy.
Jamie, this looks wonderful! I’m going to try it tonight with some leftover chicken. If I want to double the biscuit part of the recipe, would I use 2 eggs? or just increase the liquid?
oooh, I wonder if this would be a good way to use leftover chicken soup chicken!
This has got to be one of the top comfort foods. As soon as the weather cools off here In So. Cal. I must try this for a Friday night dinner.
ahhhh!!! 1 pound boneless, skinless chicken thighs, cut in
bite-size pieces – will fix the recipe now.
How much chicken??
lol Goldie – did you even make the same recipe :-)? The actual recipe only calls for 2 cups of broth so with that ratio of broth to veggies and chicken it should have been moist and savory with a small amount of broth but not too soupy – perhaps yours turned out that way bc of the additional liquid? You were definitely not supposed to drain the chicken. But either way I am so happy you actually enjoyed it! 🙂
Yummy! Thanks Jamie for this wonderful, filling dinner. I believe this was the first time I ever had chicken pot pie and I enjoyed this recipe. I didn’t have any boneless skinless kitchen so I acted very brave and cut the chicken off the bone and removed the skin. I used 1 c. whole wheat flour and 1 c white flour and my family stilled liked them!I also didn’t have any fresh chives so for the biscuits I used dried chives. I think they did end up getting a little more dry because of the whole wheat flour and re hydrating the chives so I added some soymilk.I have a question though. It did come out a little watery. I did add a little bit more water to the vegies and chicken because I put in some extra chicken and potatoes. Was I supposed to drain the chicken after it was cooked and drain any extra liquid from the vegetable and chicken mixture?