Drop Biscuit Chicken Pot Pie – 75-Minute Recipe
A comforting chicken pot pie topped with fluffy, buttery drop biscuits. The filling combines roasted thigh meat, a creamy herb‑infused sauce, and sweet vegetables like leeks and fennel, while the quick‑mix biscuits add a golden, tender crust. Perfect for a hearty weeknight dinner that feels restaurant‑quality.
Recipe by Brian Lagerstrom · Structured by ReelsMeals
From: YouTube(view original)
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Ingredients
No main ingredients listed.
Filling
- 1 2/5 lb chicken thighs, boneless skinless
- kosher salt, to taste
- 2 tbsp neutral oil
- 7 1/10 oz onion
- 3 1/2 oz celery
- 3 1/2 oz carrot
- 0.35 oz garlic
- 2 1/10 oz leek, white and light green only
- 2 1/10 oz fennel, cored
- 2 3/5 oz unsalted butter
- 2 3/5 oz all‑purpose flour
- 0.04 oz poultry seasoning
- 2 3/5 oz dry white wine
- 1 7/10 lb chicken stock
- 0.35 oz Better Than Bouillon chicken base
- 2 3/5 oz heavy cream
- 5 3/10 oz frozen peas
Biscuits
- 7 4/5 oz unsalted butter, frozen and diced
- 9 7/10 oz all‑purpose flour
- 0.71 oz sugar
- 0.18 oz baking soda
- 0.42 oz baking powder
- 0.28 oz kosher salt
- 8 4/5 oz cold buttermilk
Instructions
- 1Filling: Dice the frozen butter into ½‑inch cubes and set aside.
- 2Filling: Preheat the oven to 425°F. Season the chicken thighs with salt and roast on a rack in a sheet pan for 20‑25 minutes, until the internal temperature reaches about 175°F.
- 3Filling: While the chicken roasts, dice the onion, celery, carrot, leek, and fennel; mince the garlic.
- 4Filling: Heat about 2 tbsp neutral oil in a 12‑inch cast‑iron skillet over medium heat. Sweat the diced vegetables with a generous pinch of salt for 6‑8 minutes without browning, then add the minced garlic and cook 2 more minutes.
- 5Filling: Stir in 75 g butter until melted, then add 75 g flour and 1 g poultry seasoning. Cook, stirring, for 1 minute to form a roux.
- 6Filling: Deglaze the pan with 75 g white wine, stirring for 1‑2 minutes.
- 7Filling: Add the chicken stock and Better Than Bouillon, whisking to combine. Bring to a simmer, then reduce heat to medium‑low and cook 3‑4 minutes, scraping the bottom and sides.
- 8Filling: Remove the roasted chicken, let rest 5 minutes, then shred and cut into roughly 1‑inch pieces.
- 9Filling: Off the heat, stir the shredded chicken, heavy cream, and frozen peas into the sauce. Adjust seasoning with salt and let the filling cool while you make the biscuits.
- 10Biscuits: Pulse the flour, sugar, baking soda, baking powder, and salt in a food processor.
- 11Biscuits: Add the frozen butter cubes and pulse about 20 times until the mixture resembles lentil‑sized pieces.
- 12Biscuits: Transfer to a bowl, add the cold buttermilk, and stir just until a shaggy dough forms.
- 13Biscuits: Drop 15‑16 equal portions of dough onto a sheet pan, spacing them around the outer edge and working inward.
- 14Biscuits: Reduce the oven temperature to 400°F and bake for 25‑30 minutes, until deeply golden brown.
- 15Biscuits: Rest the biscuits 10 minutes before serving.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Rest roasted chicken before shredding
Allow the roasted chicken to rest for 5 minutes before shredding into 1‑inch pieces.
Pulse butter to lentil size
Pulse the frozen butter cubes about 20 times until the pieces resemble lentils.
Mix biscuit dough only until shaggy
Stir the dough just until a shaggy consistency forms; overmixing can toughen the biscuits.
Reduce oven temperature before baking biscuits
After the filling, lower the oven to 400°F before baking the biscuits for 25‑30 minutes.
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Cooking context
1 hr 15 min estimated total time for 6 servings.
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Frequently asked questions
- How long does it take to make Drop Biscuit Chicken Pot Pie?
- About 1 hour 15 minutes in total: 30 minutes of prep and 45 minutes of cooking.
- How many servings does this Drop Biscuit Chicken Pot Pie recipe make?
- This recipe makes 6 servings as written; ingredient quantities on this page can be scaled.
- Where does this Drop Biscuit Chicken Pot Pie recipe come from?
- It was shared by Brian Lagerstrom on youtube.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.