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Chicken Pot Pie with Drop Biscuits

Categories: Biscuits & Scones, Main Dishes

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  • 12 Tbsp. unsalted butter
  • Drop Biscuits (for chicken pot pie)
    • 2 3/4 c. all-purpose flour
    • 1 tsp. salt
    • 16 Tbsp. unsalted butter (cold and cut into bits)
    • 1 c. buttermilk
    • 1 Tbsp. Clabber Girl Baking Powder
  • 3/4 c. all-purpose flour
  • 1 1/2 c. yellow onion (diced)
  • 1/2 c. heavy cream
  • 2 c. carrots (diced)
  • salt to taste
  • 2 c. whole milk
  • 3 c. chicken (cooked and shredded)
  • pepper to taste
  • nutmeg pinch
  • 2 c. chicken stock
  • 2 c. frozen peas


For the filling: Melt the butter and saute the onions and carrots over medium heat until the onions are translucent. Add the flour, whisking constantly for two minutes. Add the stock and continue whisking while adding the milk and heavy cream. Simmer over low heat until mixture thickens. Season with salt, pepper and nutmeg to taste. Stir in cooked chicken and peas. Turn off the heat and set aside.

For the drop biscuits: Combine flour, baking powder and salt. Cut in butter until the mixture is a crumbly texture. Stir in the buttermilk until the mixture forms a soft dough.

To combine: Pour filling into a 9x13-inch baking dish and top with 1 oz. scoops of drop biscuit dough to cover. Bake at 425° F for 10-15 minutes until biscuits are golden brown and filling is bubbling.

Serves 6-8.

Recipe by Chef Mandy Shook. Photography by Stacy Able. Originally published in the 2017 Clabber Girl Biscuit Calendar.