You are here: Home » Recipes » Drop Biscuit Chicken Pot Pie Drop Biscuit Chicken Pot Pie Recipe by Our Cookbook Collection Yield 4 to 6 servings A chicken pot pie made from love. Penny De Los Santos PrintEmail Ingredients 1 tablespoon unsalted butter4 medium carots2 tablespoons unbleached all-purpose flour1 cup chicken stock (link below for homemade quick stock)1/2 cup whole milk1 cup cubed leftover roasted chicken (you can use any, link below for our recipe)1/2 cup frozen peas Handful of fresh flat-leaf parsley, chopped Fine sea salt and freshly ground black pepper1/2 batch Fluffy Drop Biscuit Dough, unbaked (link below for recipe) Instructions For the pot pie filling: Melt the butter in an 8-inch (20-cm) cast-iron skillet over medium heat. Add the carrots and cook, 1 to 2 minutes, until they are bright orange and barely tender. Sprinkle the flour over the carrots, and stir vigorously for 1 minute to cook the flour a bit. Slowly pour in the chicken stock, and then the milk. Raise heat to medium-high and let it come to a very gentle boil. Immediately reduce the heat to a simmer and let cook for 10 minutes. Add the roasted chicken, peas, and parsley. Let cook until the carrots are tender, and the peas and chicken are heated through, about 5 more minutes. Season with salt and pepper to taste. Meanwhile, preheat the oven to 425ºF (220ºC), and begin preparing the drop biscuit dough. Drop dollops of the dough over the top of the pot pie filling to mostly cover the surface. Transfer the skillet to the oven and bake for about 18 minutes until the biscuits are golden brown. Serve immediately. Reprinted with permission from Jennifer Perillo’s Homemade with Love (Running Press, 2013).