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Deconstructed Chicken Pot Pie with Drop Biscuits

Creamy one-skillet chicken pot pie filling topped with Greek yogurt drop biscuits.
Print Recipe
Cook Time 20 minutes
Course Main Course
Cuisine American
Servings 8 servings

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.