Drop Biscuits Chicken Pot Pie

Does this sound familiar to anyone else? A bag of frozen veggies, cream of chicken soup, and two frozen pie crusts coming together to make a chicken pot pie? This is how I’ve been doing it for years. I thought I’d gotten all fancy when I started buying pricey organic condensed soup and pie crusts. There is nothing wrong with this combination, the hubs and I have been enjoying it for years. The kids, not so much.

You may have noticed my current obsession with getting my kids to eat things they don’t like. The trend continues with this recipe. I am all about convenience but this recipe is so much tastier, healthier, and less expensive than my other version. The filling is delish and can be adapted to include what you enjoy eating. The “crust” is a simple drop biscuit recipe that uses olive oil instead of butter. You’re welcome.

Chicken Pot Pie



For the filling:

  • 1 1/2 tablespoons olive oil
  • 1 small onion
  • 2 carrots sliced thin
  • 2 celery stalks sliced thin
  • salt & pepper to taste
  • 1/2 teaspoon dried marjoram or thyme, or whatever spice you prefer
  • 1/4 cup flour
  • 1/2 cup milk or cream if you prefer
  • 2 cups chicken broth
  • 3 cups cooked chicken
  • 1 cup frozen green beans

Drop Biscuits

  • 1 cup flour I have used unbleached white and 1/2 white with 1/2 whole wheat. Good either way.
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 cup olive oil
  • 1/2 cup milk


Chicken Pot Pie

  • 1.Preheat oven to 375. Heat oil in a Dutch oven. Add onion and cook until slightly softened, about 3 minutes. Add carrots and celery, cover and cook until tender. While the vegetables are cooking, prepare the biscuits. Recipe below filling recipe.
  • Add marjoram, salt and pepper to taste and cook for 2 minutes. Whisk in flour and cook for an additional 2 minutes.
  • Slowly add in liquid, whisking constantly. Bring to a boil. Add in chicken and frozen beans. Adjust seasoning if needed. Pour into a 9×9 baking dish.
  • Use a spoon to drop the biscuit mixture on top of the filling. Bake at 375 for 20-30 minutes, or until biscuits are golden brown and filling is bubbly.
  • *NOTE: The first time I made this I did the recipe as is. Since all 5 of us enjoyed it I doubled it the next time around. To do this I used the same ratio for the filling but doubled the biscuit recipe below. I then cooked it in a 9×13 pan and it worked out great.

Drop Biscuits

  • Mix dry ingredients together in a large bowl.
  • Mix wet ingredients together in a small bowl.
  • Add wet ingredients to dry ingredients. Stir until just combined.
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