All the creamy, cozy flavors of a classic pot pie — made simpler and topped with tender, golden biscuits.
There’s something magical about a meal that tastes like home — and for me, that’s chicken pot pie. But on busy weeknights, rolling out pastry dough isn’t exactly realistic. That’s why this Deconstructed Chicken Pot Pie is one of my go-to comfort dinners. It has everything you love about a traditional pot pie — buttery chicken, tender veggies, a creamy herb sauce — but instead of a crust, it’s topped with fluffy drop biscuits that bake right on top.
The result? A golden, bubbly, one-pan dinner that feels like a hug in a dish.
Deconstructed Chicken Pot Pie with Drop Biscuits
Ingredients
For the filling
- 2 lbs boneless, skinless chicken thighs
- 2 tbsp butter
- 1 small onion chopped
- 2 carrots peeled and diced
- 2 celery stalks diced
- 3 tbsp all-purpose flour
- 2 cups chicken stock
- ½ cup heavy cream
- 1 tsp salt plus more to taste
- ½ tsp black pepper
- ½ tsp ground sage
- ¼ tsp nutmeg
- ½ tsp Italian seasoning
- ½ tsp paprika
For the biscuits
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp kosher salt
- 1¼ cups Greek yogurt
- 6 tbsp unsalted butter melted
- 1 large egg
Instructions
- In a large oven-safe skillet, melt the butter over medium heat. Add the chicken thighs and sear on both sides until golden brown and cooked through, about 4 to 5 minutes per side. Remove, cool slightly, and chop into bite-sized pieces.
- In the same pan, add the onions, carrots, and celery. Cook for 4 to 5 minutes, stirring occasionally, until softened.
- Sprinkle the flour over the vegetables and stir for about a minute until it forms a paste. Slowly pour in the chicken stock, whisking constantly.
- Add the chopped chicken back into the pan. Stir in the cream, salt, pepper, sage, nutmeg, Italian seasoning, and paprika. Simmer for about 5 to 7 minutes, until the sauce thickens.
- Preheat the oven to 425°F (220°C). In a large bowl, whisk together the flour, baking powder, and salt. In a separate bowl, combine the Greek yogurt, melted butter, and egg.
- Pour the wet ingredients into the dry and gently mix with a fork until a soft dough forms. Don’t overmix.
- Using an ice cream scoop or two large spoons, drop 8 equal dollops of dough evenly over the top of the chicken mixture.
- Transfer the skillet to the oven and bake for 18 to 20 minutes, or until the biscuits are puffed, golden brown, and cooked through.
- Let it rest for 5 minutes before serving. Serve straight from the skillet.
✨ Why you’ll love this recipe
- One-pan meal = easy cleanup
- Comforting flavors without the fuss of a pie crust
- Perfect for busy nights or slow weekends
- Kid-approved and reheats beautifully
There’s something about scooping into that creamy filling and catching a little bit of biscuit in every bite that just makes everyone at the table smile. This isn’t just dinner — it’s a reminder to slow down, gather around, and savor the warmth of home.
