Deconstructed Chicken Pot Pie

The wonderful chef and writer, Jennifer Perillo, helped create my love for chicken pot pie with drop biscuits instead of a flaky pie crust. Who has time to make a pie in the middle of the week anyway? In her cookbook, Homemade with Love, she shares her recipe Drop Biscuit Chicken Pot Pie and it will still be a favorite recipe. I highly recommend her cookbook. This recipe is a modified version that can be used on a busy evening, when all you want to do is come home to hot comfort meal; make the biscuits the night before and prepare the filling the morning before work. You will come home to a great smelling house! I highly recommend eating this meal as a family, with music in the background- it is the perfect meal to create memories with.

Serve with a nice green salad and warm up to this fabulous meal.

Check out Jennifer Perillo’s blog at

Deconstructed Chicken Pot Pie

Serves 4-5 people



–          3-4 chicken breasts

–          1 tbsp dried thyme

–          2 tsp poultry seasoning

–          1 tbsp dried parsley

–          1 ½ cups chicken broth

–          1 medium onion, chopped

–          3 stalks celery, chopped

–          3 sticks carrots, chopped

–          1 cup frozen peas

–          1 cup milk

–          ¼-1/3 cup flour


1.      Heat a frying pan over high heat and add oil. Add the chicken breasts to the pan and sprinkle with black pepper. Cook until brown on each side (about 2 minutes a side). Place in slow-cooker.

2.      Add seasonings, broth, onions, celery and carrots to the slow cooker.

3.      Cover and cook on low for 6-7 hours.

4.      30 minutes before ready to serve, combine milk and flour and add to slow cooker. Add the frozen peas and turn heat to high for 30 minutes or until broth thickens.

Whole Wheat Cheddar Drop Biscuits

Recipe adapted from Jennifer Perillo’s Fluffy Drop Biscuits found in Homemade with Love

Makes 12 biscuits


–          2 cups whole wheat flour

–          1tbsp baking powder

–          ¼ tsp baking soda

–          ½ tsp salt

–          2 tsp sugar

–          6 tbsp cold butter, cut into pieces

–          1 ¼ cup milk with 1 tbsp vinegar added (alt. use buttermilk)

–          1 cup cheddar cheese


1.      Preheat oven to 425F.

2.      Combine dry ingredients in a medium bowl.

3.      Add butter pieces and rub dry ingredients and butter together with fingers until a rough, sandy texture forms. Add 1 cup cheddar cheese and stir to combine.

4.      Pour in milk (with vinegar added) and stir until thick dough forms but be sure to not over mix.

5.      Drop scoops of biscuits onto a baking sheet. Bake for 15-17 minutes or until tops are golden brown.

Eat In, Eat Whole, Eat Well

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