Chicken Pot Pie with Cheesy Drop Biscuits

Transform leftover rotisserie chicken into a tasty Chicken Pot Pie with Cheesy Drop Biscuits. The ultimate anytime comfort recipe!

Friends, we love a good comfort dish, and just like Ina Garten entertains, this Chicken Pot Pie with Cheesy Drop Biscuits is perfect for fall. I also love my friend Kelly Senyei’s new cookbook, The Secret Ingredient Cookbook. You may also want to try my Sweet Potato Shepherds Pie Recipe or Classic Shepherd’s Pie Recipe!

And friends, have you bought my new cookbook? Buy Big Boards for Families today! It’s “editor’s pick” on Amazon this month!

Chicken Pot Pie with Cheesy Drop Biscuits

This chicken pot pie recipe comes from her new book that you can buy! Let’s just say, Kelly’s right up there with Ina now, when it comes to fabulous recipes!

The Secret Ingredient Cookbook by Kelly Senyei

This recipe comes from my cookbook author friend, Kelly Senyei.

The Secret Ingredient Cookbook– 125 Family-Friendly Recipes with Surprisingly Tasty Twists. Kelly is the founder of JustaTaste.com, a very popular recipe website. Kelly often prepares recipes on TV, is a professionally trained chef, and she has a podcast, too.

In Kelly’s new book, she creates family-friendly recipes, like this Chicken Pot Pie with Cheesy Drop Biscuits.

What does the “secret ingredient” mean?

In the Secret Ingredient Cookbook, every recipe has a “secret ingredient,” an unexpected ingredient that elevates every dish from ordinary to extraordinary. This cookbook is delicious-looking (beautiful photography), it’s full of great recipes for all meals of the day, and it’s a must-have to add to your cookbook collection!

Here are a few recipes I’ve bookmarked to make:

Caramel Apple Cinnamon Rolls
30-Minute Macaroni and Cheese
Gnocchi alla Vodka
Chicken Tikka Masala Meatballs
Sunday Short Rib Ragu with Polenta
Garlicky Cheese Bread
Caramelized Brussels Sprouts
Key Lime Cheesecake Bars
Shortcut Black and White Cookies

Ingredients for Chicken Pot Pie:

• Butter
• Onion, carrot, celery, garlic
• Secret ingredient: Chopped chipotles in adobo sauce
• Fresh oregano + cumin
• Kosher salt + pepper
• Flour
• Chicken broth
• Heavy cream
• Shredded rotisserie chicken
• Frozen peas + frozen corn kernels
• Lime juice

Ingredients for the buttery Cheesy Drop Biscuits:

• Flour
• Baking powder + baking soda + salt + pepper
• Shredded cheddar cheese
• Butter + buttermilk
• Chopped fresh chives

Kelly’s tip: The fastest way to Chicken Pot Pie is to make the most of a store-bought rotisserie chicken, or swap in leftover turkey, to make the most of holiday extras.

How to make Chicken Pot Pie with Cheesy Drop Biscuits

I love making a classic Chicken Pot Pie.

1. Melt the butter; add the onion, carrot, celery, garlic, chipotles, oregano, cumin, and salt. Cook and stir. Sprinkle the flour over the vegetables and stir and cook.
2. Stir in the broth and cream; boil, then reduce to a simmer and cook until thickened.
3. Add in the chicken, peas, corn, and lime juice, and stir; then taste and season with salt and pepper.
4. Transfer the filling to a 13×9-inch baking dish and place the baking dish on a baking sheet.
5. For the biscuits, sift together the flour, baking powder, baking soda, salt and pepper. Stir in the shredded cheese. Add the butter and use your hands to gently mix it all together, working the butter into the flour with your fingers. Stir in the buttermilk and chives, mixing just until combined.
6. Using two spoons, drop the biscuit dough onto the pot pie filling in eight large mounds.
7. Bake the pot pie until the filling is bubbling and the biscuits are golden brown and puffed!
8. Remove the pot pie from the oven and let it stand for 10 minutes before serving.

Breaking bread together

Time is what we need to live, love, shape our lives and schedules, and share our hospitality with others. It’s how we use our time that matters, since we’ve all been given the same amount in each day.

Recently, our friends were housebound, so my neighbor and I asked if we could bring dinner to them? We divided up the courses, and showed up with a pot pie to share with this dear family.

Breaking bread together doesn’t always mean it has to be shared in your home. You can bring a meal with you, and bless another family! And sometimes it is inspiring to put a new twist to the way that we serve a meal by including an attractive dinner board!

So a big thanks to Kelly Senyei and her new Secret Ingredient Cookbook for this comforting, delicious recipe today!

More easy chicken recipes:

Easy Chicken and Dumplings

Air Fryer Chicken Cordon Bleu

Chicken Paprika Meatballs

Lemongrass Chicken Thighs with Coconut Curry

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Chicken Pot Pie with Cheesy Drop Biscuits

From Secret Ingredient Cookbook, by Kelly Senyei

Prep Time: 15 minutes mins

Cook Time: 50 minutes mins

standing/resting time: 10 minutes mins

Total Time: 1 hour hr 15 minutes mins

Yield: 8

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Ingredients

 

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For the filling:

• ½ cup 1 stick unsalted butter
• 1 cup diced onion, 1 onion
• ½ cup diced peeled carrot
• ½ cup diced celery
• 1 tablespoon minced garlic
• 1-2 tablespoons finely chopped chipotles in adobo sauce
• 1 tablespoon minced fresh oregano
• 1 ½ teaspoons ground cumin
• ½ teaspoon kosher salt, plus more for seasoning
• ½ cup all-purpose flour
• 3 ½ cups chicken broth
• 1 cup heavy cream
• 4 cups cooked, shredded rotisserie chicken (1 large chicken)
• 1 ½ cups frozen peas
• 1 ½ cups frozen corn kernels
• 2 tablespoons fresh lime juice
• Black pepper, for seasoning

For the biscuit crust:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 cups shredded cheddar cheese
• 6 tablespoons 3/4 stick cold unsalted butter, cubed
• 1 ¼ cups buttermilk
• 2 tablespoons chopped fresh chives

Instructions

 

MAKE THE FILLING:

• Melt the butter in a large, heavy-bottomed stockpot or Dutch oven set over medium-low heat. Add the onion, carrot, celery, garlic, chipotles, oregano, cumin, and salt. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 minutes.
• Stir in the broth and cream, scraping up any brown bits from the bottom of the pot. Bring the mixture to a boil, then reduce to a simmer and cook until thickened slightly, about 3 minutes.
• Stir in the chicken, peas, corn, and lime juice, then taste and season with salt and pepper.
• Transfer the filling to a 13x9-inch baking dish and place the baking dish on a baking sheet.

MAKE THE BISCUITS:

• Preheat the oven to 400ºF.
• In a large bowl, sift together the flour, baking powder, baking soda, salt and pepper. Stir in the shredded cheese. Add the butter, and use your hands to gently mix it all together, working the butter into the flour with your fingers. Stir in the buttermilk and chives, mixing just until combined.
• Using two spoons, drop the biscuit dough onto the pot pie filling in eight large mounds. Bake the pot pie until the filling is bubbling and the biscuits are golden brown and puffed, 30-35 minutes.
• Remove the pot pie from the oven and let stand for 10 minutes before serving.

Notes

RECIPE NOTE: The fastest way to Chicken Pot Pie is to make the most of a store-bought rotisserie chicken, or swap in leftover turkey.

Cuisine: American

Course: Main Course

Author: Sandy / Reluctant Entertainer

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