Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 lb boneless, skinless chicken thighs or breasts, cut in 1-inch chunks
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 1 medium parsnip, diced (or extra carrot)
- 1 medium Yukon gold potato, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves (or 1/2 tsp dried) + 1 bay leaf
- 1 1/4 tsp kosher salt, divided (plus more to taste)
- 3/4 tsp black pepper, divided
- 1/3 cup all-purpose flour
- 2 1/2 cups low-sodium chicken broth
- 3/4 cup whole milk or half-and-half
- 1 cup frozen peas
- 1 tbsp chopped fresh parsley + 1 tsp lemon juice (optional)
- For biscuits: 2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1 tsp kosher salt, 1/2 tsp sugar, 6 tbsp cold unsalted butter, 1 cup cold buttermilk
- 1 tbsp melted butter for brushing (optional)
Do This
- 1. Heat oven to 425°F (220°C). Season chicken with 1/2 tsp salt and 1/4 tsp pepper. Brown in 2 tbsp oil in a 10–12 inch oven-safe skillet; remove to a plate.
- 2. In same skillet, melt 4 tbsp butter. Sauté onion, carrots, parsnip, potato, and celery with thyme, bay, 1/2 tsp salt, and 1/4 tsp pepper until just tender.
- 3. Stir in 1/3 cup flour; cook 1–2 minutes. Gradually whisk in broth and milk. Simmer 8–10 minutes until thick and silky.
- 4. Return chicken and any juices to skillet. Add peas, parsley, and lemon juice; simmer 3–5 minutes. Taste and adjust seasoning. Remove bay leaf.
- 5. For biscuits, whisk dry ingredients; cut in cold butter until pea-sized. Stir in cold buttermilk just until a thick, sticky dough forms.
- 6. Drop heaping spoonfuls of dough over hot filling. Bake 15–18 minutes, until biscuits are golden and filling is bubbling.
- 7. Brush biscuits with melted butter (optional). Rest 5–10 minutes before serving so the gravy thickens slightly.
Why You’ll Love This Recipe
- Comforting farmhouse flavors: tender chicken, sweet root vegetables, and a rich, silky gravy in every bite.
- Flaky, golden drop biscuits bake right on top, soaking up the creamy sauce without any fussy rolling or crimping.
- One-skillet main dish that feels special enough for Sunday dinner but is doable on a weeknight.
- Flexible and forgiving: easy to swap in leftover chicken or turkey, extra veggies, or your favorite herbs.
Grocery List
- Produce: Yellow onion, carrots, parsnip, Yukon gold potato, celery, garlic, fresh thyme (or dried), fresh parsley, lemon (optional)
- Dairy: Unsalted butter, whole milk or half-and-half, buttermilk
- Pantry: Olive oil, all-purpose flour, baking powder, baking soda, sugar, kosher salt, black pepper, low-sodium chicken broth, bay leaf, frozen peas
Full Ingredients
Chicken and Root Vegetable Filling
- 1 1/2 lb boneless, skinless chicken thighs or breasts, cut into 1-inch chunks
- 1/2 tsp kosher salt (for seasoning chicken)
- 1/4 tsp freshly ground black pepper (for seasoning chicken)
- 2 tbsp olive oil
- 4 tbsp (1/2 stick) unsalted butter
- 1 medium yellow onion, finely diced (about 1 cup)
- 2 medium carrots, peeled and diced (about 1 cup)
- 1 medium parsnip, peeled and diced (about 3/4 cup; or use an extra carrot)
- 1 medium Yukon gold potato, peeled if desired and diced small (about 1 cup)
- 2 celery stalks, diced (about 3/4 cup)
- 2 cloves garlic, minced
- 1 tsp fresh thyme leaves, or 1/2 tsp dried thyme
- 1 bay leaf
- 3/4 tsp kosher salt (for seasoning vegetables and sauce), plus more to taste
- 1/2 tsp freshly ground black pepper, plus more to taste
- 1/3 cup all-purpose flour
- 2 1/2 cups low-sodium chicken broth
- 3/4 cup whole milk or half-and-half
- 1 cup frozen peas (no need to thaw)
- 1 tbsp chopped fresh parsley
- 1 tsp fresh lemon juice (optional, for brightness)
Biscuit Topping
- 2 cups (240 g) all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 1/2 tsp granulated sugar (optional, but helps browning)
- 6 tbsp (84 g) cold unsalted butter, cut into small cubes
- 1 cup cold buttermilk, plus 1–2 tbsp more if needed
- 1 tbsp melted butter, for brushing baked biscuits (optional but delicious)
For Serving (Optional)
- Additional chopped fresh parsley
- Freshly ground black pepper
Step-by-Step Instructions
Step 1: Preheat the oven and prep your ingredients
Set a rack in the center of your oven and preheat to 425°F (220°C). This higher temperature helps the drop biscuits puff and brown nicely while the filling bubbles underneath.
Pat the chicken dry with paper towels. Cut into 1-inch chunks and season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Dice the onion, carrots, parsnip, potato, and celery into small, even pieces so they cook at the same rate. Mince the garlic and chop the fresh thyme and parsley. Having everything ready before you start cooking keeps this a smooth, one-skillet recipe.
Step 2: Brown the chicken
Heat a large 10–12 inch oven-safe skillet (cast iron is perfect) over medium-high heat. Add 2 tbsp olive oil. When the oil shimmers, add the seasoned chicken in a single layer. Let it cook undisturbed for 2–3 minutes, then stir and continue cooking for another 3–4 minutes until the pieces are lightly browned on the outside. They do not need to be fully cooked through yet.
Transfer the browned chicken and any juices to a plate. This step builds flavor in the skillet, which will deepen the taste of the gravy later.
Step 3: Sauté the vegetables and build the roux
Reduce the heat to medium. In the same skillet (do not wipe it out), add 4 tbsp butter. Once melted, stir in the onion, carrots, parsnip, potato, and celery. Sprinkle with 3/4 tsp kosher salt, 1/4 tsp black pepper, the thyme, and add the bay leaf.
Cook, stirring occasionally, for 7–9 minutes, until the vegetables are starting to soften but are not fully tender and the onions are turning translucent. Add the minced garlic and cook for 30 seconds, just until fragrant.
Sprinkle 1/3 cup flour evenly over the vegetables. Stir well so the flour coats everything and absorbs the butter. Cook this roux-vegetable mixture for 1–2 minutes, stirring constantly, to remove the raw flour taste. It will look thick and a bit pasty; that is exactly what you want before adding liquid.
Step 4: Make the silky gravy and finish the filling
Slowly pour in the 2 1/2 cups chicken broth and 3/4 cup milk or half-and-half, whisking or stirring constantly to avoid lumps. Scrape the bottom of the skillet to release any browned bits. Bring the mixture to a gentle simmer over medium heat.
Simmer for 8–10 minutes, stirring frequently, until the sauce is thick and silky and the root vegetables are just tender when pierced with the tip of a knife. If it becomes too thick, add a splash of broth or water; if too thin, let it bubble a few more minutes.
Stir in the browned chicken and any accumulated juices, along with the 1 cup frozen peas, chopped parsley, and lemon juice, if using. Simmer for another 3–5 minutes, until the chicken is cooked through and the peas are bright green. Taste and add more salt and pepper as needed. Remove and discard the bay leaf.
Turn off the heat. The filling should be hot and bubbling gently; this helps the bottom of the biscuits cook through later.
Step 5: Mix the drop biscuit dough
While the filling simmers, prepare the biscuit dough. In a medium bowl, whisk together 2 cups flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1 tsp kosher salt, and 1/2 tsp sugar (if using).
Add the 6 tbsp cold, cubed butter. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized bits of butter still visible. These small pieces of butter create flaky layers in the biscuits.
Pour in 1 cup cold buttermilk. Stir gently with a fork or spatula just until a thick, sticky dough forms and no dry flour remains. If it seems very dry, add up to 1–2 tbsp additional buttermilk. Do not overmix; a slightly shaggy dough makes more tender biscuits.
Step 6: Top the filling and bake
Make sure the filling in the skillet is evenly distributed and still hot. Using a large spoon or scoop, drop generous mounds of biscuit dough (about 2–3 tbsp each) over the surface of the filling. Leave a little space between each mound to allow for spreading and puffing; you should get about 10–12 biscuits, depending on size.
Carefully transfer the skillet to the preheated oven. Bake at 425°F (220°C) for 15–18 minutes, until the biscuits are well risen and golden brown on top and the filling is bubbling around the edges. If your oven has hot spots, rotate the skillet halfway through baking for even color.
Step 7: Rest, garnish, and serve
Remove the skillet from the oven and place it on a heatproof surface. If desired, brush the tops of the hot biscuits with 1 tbsp melted butter for extra shine and flavor.
Let the chicken pot pie rest for 5–10 minutes. This short rest allows the gravy to thicken slightly so it clings to the chicken and vegetables instead of running all over the plate.
Before serving, sprinkle with a little extra chopped parsley and freshly ground black pepper. Serve big spoonfuls, making sure each portion gets plenty of biscuit, chunky chicken, and vegetables with plenty of silky gravy.
Pro Tips
- Keep biscuit ingredients cold: Cold butter and cold buttermilk are crucial for tall, flaky biscuits. If your kitchen is warm, chill the flour and bowl for 10 minutes before mixing.
- Do not overwork the dough: Stir the biscuit dough just until moistened. Overmixing develops gluten and can make the biscuits tough instead of tender.
- Make sure the filling is hot: The filling should be simmering when you add the biscuit topping. A hot base helps the bottoms of the biscuits cook through instead of getting soggy.
- Adjust thickness to taste: If you prefer a looser, soupier filling, add an extra 1/4–1/2 cup broth. For an extra-rich gravy, use half-and-half instead of milk.
- Use a truly oven-safe skillet: Check that your skillet (including the handle) is rated for at least 425°F (220°C) before transferring it to the oven.
Variations
- Leftover turkey pot pie: Swap the raw chicken for 2 1/2–3 cups diced cooked turkey or rotisserie chicken. Skip the browning step and add the meat when you stir in the peas.
- Vegetarian version: Omit the chicken and use vegetable broth. Add extra root vegetables, mushrooms, or canned white beans for heartiness.
- Herb and cheese biscuits: Stir 1/2 cup shredded sharp cheddar and 1–2 tbsp chopped fresh herbs (such as chives, parsley, or dill) into the biscuit dry ingredients before adding butter.
Storage & Make-Ahead
Let leftovers cool to room temperature, then cover the skillet tightly or transfer to an airtight container. Refrigerate for up to 3–4 days. Reheat individual portions in the microwave, or rewarm the whole skillet (if refrigerator-safe) in a 350°F (175°C) oven for about 20–25 minutes, loosely covered with foil, until hot and bubbling.
For make-ahead, you can prepare the filling up to 2 days in advance. Store it in the refrigerator, then reheat it on the stove until hot and bubbling before adding the biscuit dough and baking. The biscuit dough is best mixed just before baking, but you can whisk the dry ingredients ahead and keep them sealed at room temperature.
To freeze, cool the baked pot pie completely, then wrap well and freeze for up to 2 months. Thaw overnight in the fridge and reheat at 350°F (175°C) until warmed through.
Nutrition (per serving)
Approximate values for 1 of 6 servings: 700 calories; 38 g protein; 40 g fat (20 g saturated); 48 g carbohydrates; 4 g fiber; 7 g sugar; 900 mg sodium. Actual values will vary based on specific ingredients and portion sizes.
