Just when you thought this warm comfort food classic couldn’t get any better, you bite into a cheesy drop biscuit…
Servings
6
Servings
6
Ingredients
Filling
3tbsp Butter
1lb Chicken Breastcut into bite size pieces
1/2tsp Salt
1/2tsp Black Pepper
1/4cup All Purpose Flour
3cups Chicken Stock
2cups Frozen Vegetable Medley
3oz Grated Parmesan Cheese
Cheesy Drop Biscuits
2cups All Purpose Flour
2oz Grated Parmesan Cheese
1tbsp Baking Powder
1tbsp Granulated Sugar
1/4tsp Kosher Salt
1stick Buttermelted
1cup Milk
Instructions
Preheat oven to 450 degrees F.
Melt butter in a 10-inch cast iron skillet over medium heat. Add chicken, salt and pepper. Cook until chicken is browned, about 2 minutes each side.
Add flour and whisk to combine. Slowly add chicken stock while whisking. Mix in vegetables and cheese. Reduce heat to medium and allow mixture to come to a boil, stirring occasionally.
Prepare the biscuits: In a large mixing bowl combine flour, cheese, baking powder, sugar and salt. Whisk until combined. Add butter and milk and mix well.
Drop heaping tablespoons of the biscuit dough onto the pot pie mixture. Place skillet on a foiled cookie sheet, then bake for 10-12 minutes, until biscuits are golden brown.