Biscuit Topped Chicken Pot Pie
This Biscuit Topped Chicken Pot Pie is comfort food at it's finest. Topped with melt-in-your-mouth Southern buttermilk drop biscuits, you just can't go wrong.
Serves: 6 to 8
  • 4 tbsp butter or light butter
  • 3 green onion, thinly sliced
  • 2 clove garlic, minced
  • ¼ cup all-purpose flour
  • 2 tsp chicken seasoning
  • salt and black pepper to taste
  • 2 cup low sodium chicken broth
  • ½ cup half & half
  • 3 cup roasted chicken, roughly chopped
  • 10 oz frozen mixed vegetable, steamed and drained
  • 1 tbsp chopped fresh tarragon or 1 tsp dried
  • 2 cups self-rising flour
  • ¼ cup grated parmesan cheese
  • 1 tbsp chopped chives
  • 1½ to 2 cup heavy cream or whole buttermilk
  • melted butter or cream to bush the tops
  1. Preheat the oven to 375°F. On the stovetop in a 10 inch cast iron skillet or oven safe skillet, melt the butter. Add the green onion and minced garlic and cook over medium-high for 1 to 2 minutes until softened.
  2. Lower the heat to medium, sprinkle ¼ cup all purpose flour over the butter. Add the poultry seasoning, salt and black pepper to your taste. Stir until the butter is absorbed.
  3. Whisk in the chicken broth and half & half. Simmer until thickened around 3 to 5 minutes.
  4. Add the chopped chicken, steamed mixed vegetables and chopped tarragon. Stir until evenly combined.
  5. For the biscuits, in a medium mixing bowl, mix together the self-rising flour, Parmesan cheese, and chives. Add 1½ cup heavy cream or whole buttermilk, adding additional as needed to form a soft dough.
  6. Use a 2 oz ice cream scoop to form the biscuit topping. Space evenly on top. Brush the tops with additional cream or melted butter.
  7. Bake for 25 minutes or until bubbly and the biscuits are cooked through. Broil if needed to brown the tops.