Chicken Pot-Pie Bake with Drop Biscuit Topping

Written by on in Dinner, For Two, Lunch, Small Batch, Small Plates, Uncategorized

This chicken pot-pie bake with drop biscuit topping is the ultimate comfort food — warm, hearty, and packed with homestyle flavor. Juicy chunks of chicken, tender vegetables, and a rich, creamy sauce are baked together under a golden, buttery biscuit topping for a cozy one-pan meal. It has all the flavors of classic chicken pot pie, but with the ease of fluffy drop biscuits instead of pie crust, making it quicker and simpler without sacrificing taste. Whether you’re feeding your family on a busy weeknight or looking for a satisfying Sunday dinner, this recipe is sure to hit the spot.

The beauty of this recipe lies in its convenience and flexibility. You can use leftover rotisserie chicken, fresh-cooked chicken breasts, or even turkey after the holidays. The drop biscuit topping comes together in minutes — no rolling or cutting required — and bakes up tender on the inside with a lightly crisp, golden exterior. The filling is creamy and flavorful, made with a savory blend of chicken broth, herbs, and just the right amount of seasoning to complement the vegetables. Every bite delivers that irresistible combination of flaky biscuit and comforting pot pie filling.

This easy chicken pot pie casserole is also a great make-ahead and freezer-friendly meal. You can assemble the filling in advance, store it in the fridge, and top with fresh biscuits right before baking. Serve it alongside a simple green salad for a complete meal that’s as satisfying as it is simple. Perfect for cozy winter evenings, potluck dinners, or feeding a hungry crowd, this recipe is bound to become a go-to family favorite you’ll make again and again.

Chicken Pot-Pie Bake with Drop Biscuit Topping
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Chicken Pot-Pie Bake with Drop Biscuit Topping

Recipe by Sam
0.0 from 0 votes
Course: Dinner, For Two, Lunch, Small Batch, Small Plates, Uncategorized
Servings

4

servings
Cooking time

40

minutes

Ingredients

  • Chicken Pot Pie Filling

  • 1 large chicken breast

  • 1/3 cup diced carrot

  • 1/4 cup diced onion

  • 1/3 cup chopped spinach

  • 1/8 cup frozen peas

  • 1 clove garlic

  • 2 tablespoons butter

  • 1 tablespoon olive oil

  • 2 tablespoons AP flour

  • 1 cup chicken broth

  • 1/2 cup heavy whipping cream

  • 1/4 teaspoon black pepper

  • 1/8 teaspoon paprika

  • 1/4 teaspoon poultry seasoning

  • Pinch of salt

  • Drop Biscuit Dough

  • 1 cup AP flour

  • 2 teaspoons baking powder

  • 1/2 tablespoon granulated sugar

  • 1/2 teaspoon salt

  • 4 tablespoons melted unsalted butter

  • 1/2 buttermilk

Directions

  • In a deep pot, heat butter and olive oil over medium heat, and cook diced carrot and onion for 4-5 minutes until mostly softened. Stir in the cut raw chicken and cook with the vegetables for several minutes until all of the pieces are thoroughly cooked.
  • Lower the heat to low-medium. Add in the minced garlic and the finely chopped spinach, cook for about a minute until the garlic is fragrant and the spinach is wilted.
  • Stir the flour in well to loosely cover most of the meat and vegetables. Cook for about a minute and then slowly add in the chicken broth. Stir very well to remove the lumps and make a nice even texture. Keep stirring it will eventually work itself out.
  • Stir in the heavy whipping cream and seasonings and cook for another minute or two. Remove from heat, stir in the frozen peas, and then pour into your sprayed baking dish, I use an 8×8 ceramic baking dish to create 4 portions. Set aside for now and prepare the biscuit topping.
  • Preheat the oven to 425 degrees F.
  • Pour milk into a bowl and allow to chill in the freezer while you melt the butter and grab out the ingredients you need. The idea is to get the milk very cold but not frozen: usually only takes about a minute or two.
  • Melt the butter and then pour into the chilled milk, whisking to allow the butter to solidify into small pieces. I find this trick so much easier than cutting/shaving.
  • Whisk the flour, baking powder, salt, and sugar separately.
  • Pour the milk and butter mix into the dry ingredients and stir until combined into a soft, yet shaggy, dough.
  • Divide the dough into 4-6 equal size pieces, and then shape them into semi flat disc shapes. This will depend on your dish size, in my 8×8 pan 4 fit perfect.
  • Bake for 18-20 minutes until biscuits turn golden brown on top. Cover with aluminum foil, and continue to bake for about 5 more minutes. The aluminum will reduce how much the biscuits brown.
  • Allow to cool for 10-15 minutes to help the filling thicken.

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