Mom's Homemade Chicken Pot Pie with Parmesan Biscuits

A cozy homemade comfort food topped with fluffy Parmesan biscuits. 

Growing up, we never had frozen chicken pot pies from the grocery store. Mom always made her own, and after tasting her homemade version, we never felt like we were missing anything.

This recipe came from my mother's recipe file and was one she prepared throughout the year. It was hearty enough for cold winter evenings but simple enough to make any time you wanted a comforting meal without spending hours in the kitchen.

One of the things I appreciate most about this recipe is that the filling cooks almost entirely on the stovetop. The oven only needs enough time to bake the homemade Parmesan biscuits until they're golden brown. The result is a rich, creamy chicken filling topped with fluffy biscuits that soak up all the delicious gravy underneath.

It's homemade comfort food at its best.

Ingredients:

Chicken Filling: 
3 Tbs. butter
1 pound chicken breast or thigh, cut into bite size pieces
1/2 tsp. pepper
1/2 tsp. kosher salt
1/4 c. flour
3 c. chicken stock
2 c. frozen or canned vegetables, (corn, peas and carrots)
3/4 c. Parmesan cheese
1 tsp. parsley

Parmesan Drop Biscuits:
2 c. flour
2/3 c. Parmesan cheese
1 Tbs. baking powder
1 Tbs. sugar
1/2 tsp. salt
1/2 c. butter, melted
1 c. whole milk

Directions:

Preheat the oven to 375°F.

In a large cast iron skillet or oven-safe skillet, melt the butter over medium-high heat.

Add the chicken pieces and season with the salt, pepper, garlic powder, and onion powder. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is lightly browned on all sides.

Sprinkle the flour evenly over the chicken and stir well to coat every piece. Cook for 1 minute to remove the raw flour taste.

Gradually pour in the chicken stock while stirring constantly until the sauce is smooth.

If using canned vegetables, reduce the chicken stock to 2 cups and add the liquid from the vegetables for even more flavor.

Stir in the mixed vegetables, Parmesan cheese, and parsley.

Bring the filling to a gentle boil, then reduce the heat to low and let it simmer while you prepare the biscuit topping.

Make the Biscuits

In a large bowl, whisk together the flour, Parmesan cheese, baking powder, sugar, and salt.

Make a well in the center and pour in the melted butter and milk.

Stir just until the ingredients come together. The dough should be soft but slightly lumpy. Do not overmix.

Drop rounded tablespoonfuls of biscuit dough evenly over the hot chicken filling.

Place the skillet on a baking sheet to catch any bubbling over during baking.

Bake for 18 to 22 minutes, or until the biscuits are golden brown and cooked through. A toothpick inserted into the center of a biscuit should come out clean.

Serve warm and enjoy.

Tips for Best Success:

• Cut the chicken into uniform bite-sized pieces.
• Don't overcook the chicken before adding the broth.
• Cook the flour for one minute before adding the liquid.
• Stir the broth gradually to prevent lumps.
• Don't overmix the biscuit dough.
• Leave small gaps between the biscuits, so steam can escape.
• Place the skillet on a baking sheet to catch drips.
• Let the pot pie rest 5 minutes before serving.

Variations and Substitutions:

• Use leftover rotisserie chicken.
• Substitute turkey after Thanksgiving.
• Add mushrooms.
• Stir in diced potatoes.
• Add celery and onion.
• Use cheddar instead of Parmesan.
• Add thyme or rosemary.
• Add a pinch of crushed red pepper.
• Use homemade mixed vegetables from the freezer.
• Top with homemade biscuits or drop dumplings.

Serving Suggestions:

Serve with:

• Garden salad
• Fresh sliced tomatoes
• Green beans
• Applesauce
• Cranberry sauce
• Homemade pickles
• Roasted asparagus
• Buttered corn
• Fruit salad

How to Store:

• Refrigerator:  Store covered for 3–4 days.
• Freezer:   Freeze without the biscuits or freeze fully baked for up to 3 months.
• Reheating:  Reheat covered in a 350°F oven until hot or microwave individual portions.

Frequently Asked Questions:

Can I use leftover chicken?
Absolutely. Simply stir cooked chicken into the gravy and vegetables before adding the biscuits.

Can I make this ahead?
Yes. Prepare the filling a day ahead and refrigerate. Add fresh biscuit dough just before baking.

Can I use canned vegetables?
Yes. Use the vegetable liquid as part of the broth for extra flavor.

Can I make this without Parmesan?
Yes. Cheddar, Colby Jack, or Monterey Jack work well.

Can I freeze it?
Yes. It freezes very well.

Why shouldn't I overmix the biscuits?
Overmixing develops the gluten and can make the biscuits tough instead of tender.