Chicken Pot Pie with Drop Biscuit Topping Chicken Pot Pie with Drop Biscuit Topping

A rich filling tucked under homemade whole wheat biscuits… It is the perfect comfort food!

Ingredients

Filling:

Biscuit Topping:

Instructions

  1. Preheat oven to 400°F.
  2. Heat vegetable oil over medium heat in a 9-inch cast iron skillet. Add chicken and cook 6 minutes per side or until browned. Remove chicken from skillet and set aside. Once cooled slightly, cut chicken into bite-size pieces. Pour off any excess fat from pan.
  3. Reduce heat to low, add onion, and cook for 5 minutes. Add peas and carrots; cook for 3 minutes. Add chicken and pepper and increase heat to medium. Sprinkles 2 tablespoons flour over chicken and cook for 2 minutes, stirring often. Slowly add chicken broth and milk. Reduce heat; simmer for 5 minutes. Keep hot until biscuits are added.
  4. Whole Wheat Biscuit Topping: Whisk together flour, baking powder, baking soda, and salt in a mixing bowl. Use your fingers to cut in butter until it is incorporated into flour. In a small mixing bowl, whisk together yogurt and milk. Stir into flour mixture until moistened. Shape into 6 dough balls.
  5. Arrange biscuits on top of pot pie filling. Sprinkle with pepper. Bake at 400°F for 15-20 minutes, or until biscuits are browned.

Notes

Nutrition facts panel for chicken pot pie with drop biscuit topping
Nutrition facts panel for chicken pot pie with drop biscuit topping
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