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BUTTERMILK DROP BISCUITS HOW TO
BUTTERMILK DROP BISCUITS FULL

Repeat until all of the dough has been used up, making 8 biscuits. Drop dough over pot pie filling in pan: Scoop dough out using a 1/4 cup volume ice cream scoop (or a greased measuring cup), and drop onto prepared pot pie filling in skillet.Combine wet and dry ingredients: Pour buttermilk mixture into well in flour mixture, then using a rubber spatula fold until just combined.Mix butter and buttermilk: Pour butter into buttermilk and whisk until mixture is clumpy.Remove and whisk to melt fully (if you melted it all the way no worries, just let the butter cool a few minutes). Melt butter: Melt butter in a microwave safe dish until it’s about 2/3 of the way melted.Make a well in center of mixture, set aside. Whisk dry ingredients: In a large mixing bowl whisk together flour, baking powder, baking soda and salt.

BUTTERMILK DROP BISCUITS HOW TO

How to make the drop biscuits and assemble: Add vegetables: Mix in vegetables and chicken and cook about 30 seconds longer (it doesn’t need to be fully heated through).Let thicken: Cook until it just lightly simmers, stirring constantly, then reduce heat to low and cook until it’s just thickened slightly.Add thyme, rosemary and season with salt and pepper to taste. Add liquids and seasonings: While whisking slowly pour in chicken broth then half and half.Make roux: Add flour and saute 1 minute longer.Add onions and saute until slightly golden brown, about 8 – 10 minutes. Saute onion in butter: Melt butter in a 12-inch wide by 2 1/4-inch deep cast iron skillet over medium heat.Prepare oven: Adjust oven rack to upper 1/3 of the oven.How to Make Chicken Pot Pie with Biscuits How to make the filling:

BUTTERMILK DROP BISCUITS FULL

Scroll down for full recipe with ingredient amounts. I’ve learned this the hard way – with dinner rolls.

Salt and pepper: Careful not to forget this or the recipe will taste totally flat.

Buttermilk: I like to use buttermilk in biscuits instead of milk, it adds a lot more flavor.

Baking powder and baking soda: These leavening agents are used for the biscuits so they rise nice and tall.

Rotisserie chicken: Another option is to make your own roasted chicken or use other leftover chicken meat.

Frozen mixed vegetables: Opt for a blend that has carrots, peas, green beans and corn.

Thyme, rosemary and parsley: You can use fresh or dried.

Half and half: If you want it even richer you could try heavy cream, just keep in mind you’ll need a little more since it’s thicker.

Low-sodium chicken broth: For maximum flavor try it with homemade chicken stock.

All-purpose flour: I like to use unbleached flour.

Butter: Use unsalted butter for this recipe.

Yellow onion: Here we lightly brown the onion just a little to add more flavor.

So much to love about this hearty and flavorful pot pie!Ĭhicken Pot Pie with Biscuits Ingredients It perfectly compliments and finishes off the filling ingredients. This easy, simplified version of pot pie is made with store-bought rotisserie chicken, pre-cut frozen vegetables and homemade drop biscuits (instead of the standard shape and cut biscuits).Īnd the rich and creamy, herb infused, gravy-like sauce is what leaves us craving more. And you’ll love that it’s all made from scratch with the help of a few shortcuts. It’s pure comfort food that’s sure to satisfy!Ī homestyle dinner that’s perfect to cozy up to after a long, cold day. Delicious Chicken Pot Pie with Biscuits! In this recipe instead of a traditional pie crust you get buttery, fluffy, tender biscuits baked over the top.