I have been dreaming of making this for weeks and after making it just once, it is a new family favorite! My Chicken Pot Pie has been a favorite in our home for over 10 years. The first time I made it, I knew that was the end of trying out pot pie recipes. It is easy and perfect! Then last summer I created these Rosemary Parmesan Drop Biscuits that I now make ALL the time. A couple of weeks ago I thought, “What if I combine the two?” Well, here it is folks! My 16 year old food-loving son said it was one of the best things I’ve ever made and declared it the “definition of comfort food.” Success! I don’t think I could ever go back to using pie crust!
Rosemary Parmesan Biscuit Pot Pie
2 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons sugar
½ teaspoon kosher salt
½ cup melted butter
1 cup whole milk
½ cup plus 2 tablespoons grated parmesan cheese, divided
3 tablespoons fresh rosemary, chopped and divided
For the chicken mixture:
1 stick plus 3 tablespoons butter (11 TB)
2/3 Cup flour
4 cloves garlic, minced
1 teaspoon salt
½ teaspoon freshly ground black pepper
3 Cups water
1 1/3 Cup milk
4 teaspoons Better Than Bouillon Chicken Base (or 4 chicken bouillon cubes)
3-4 Cups rotisserie chicken, shredded
12 oz frozen mixed vegetables
2. Spray a 9×13 baking dish with cooking spray and set aside.
3. Melt butter in a large skillet with high sides or a pot. Stir in flour, garlic, and S&P until blended. Gradually stir in water, milk, and bouillon. Bring to a boil and stir for 2 minutes. Mixture will be thick. Remove from heat and stir in chicken and veggies.
4. Pour chicken mixture into prepared baking dish. Using a large scoop, drop biscuits on top of the chicken mixture. Makes about 12 large biscuits. Sprinkle remaining 2 TB of parmesan on top of biscuits.
5. Bake for 30 minutes or until biscuits are golden brown and mixture is bubbly. After removing from oven, garnish with remaining rosemary.