Herb Biscuit Chicken Pot Pie. Completely homemade and easy to make? Doesn't get much better than that. I even cook this up in a skillet for quicker clean up! A good ol' fashioned pot pie is always tasty but I like to give mine some extra pizzaz with a biscuit topping. It adds great flavor and I find is much more satisfying than a simple pie crust, and (a smidge 😉 ) healthier than puff pastry.
Ok so let's talk about this Herb Biscuit Chicken Pot Pie. You can totally use already cooked and shredded chicken if you have it, a great way to use up leftovers! If you don't, I do a 15 minute poach on a couple chicken breasts, shred them, and throw them into the filling. Works perfectly! So either way, the chicken is easy peezy.
I would also strongly suggest cooking the potatoes first (bringing them to a boil and then simmer for 10 minutes until tender) because quite frequently they WILL NOT cook all through or will cook unevenly in your pie, and no one wants a bite of under-cooked potato.
To really make your Herb Biscuit Chicken Pot Pie shine, try and steer clear of that can of cream of mushroom soup. This recipe includes fresh cream of mushroom and you won't even realize it.
Basically, add fresh sliced mushrooms when sauteing the veggies. Add more butter and a little flour, cook for a couple minutes, add chicken broth and a little cream. Voila! You've made cream of mushroom within the filling and it's SO MUCH MORE flavorful than that little can. Obviously if you're in a pinch feel free to use a canned version, but add a little more seasoning than you normally would to even out the flavor.
Also, if you're getting nervous about a biscuit topping, no worries! These are drop biscuits; make them in a bowl, grab a large spoonful, somewhat round it into a ball, and "drop" on top of the filling. Done! And SO worth it 🙂Print