30 Minute Chicken Pot Pie with Drop Biscuits

This is definitely one of my most cherished recipes. Anytime I make this people tell me they've never had chicken pot pie that tastes like this. Maybe it's the spice from the pepper jack cheese or the fresh grated nutmeg that instantly makes this dish taste like "home." All I know is, it takes a half hour to make and is a win every time. The best kind of comfort food especially during these cold weather months. Enjoy!

Amazing Chicken Pot Pie

Ingredients for filling:

• 1/3 cup butter
• 2 chicken bouillon cubes
• 2/3 cup all-purpose flour
• 1 1/2 cups heavy cream
• 1 cup chicken stock
• 1 tablespoon minced garlic
• 1/2 tablespoon onion powder
• 1 1/2 cups frozen mixed vegetables (potatoes, carrots, corn) 
• Fresh grated nutmeg 
• 2 large raw chicken breasts, chopped or 2 cups
• 3/4 cups pepper jack cheese

Ingredients for biscuits: 

• 2 cups all-purpose flour
• 1 tbsp. baking powder
• 1 tbsp. sugar
• 1/2 tsp. salt
• 2 tsp. fresh rosemary
• 1/2 cup butter, melted
• 1 cup whole milk

Sage Brown Butter

• 2 tbsp. butter
• 8 sage leaves 

Directions:

Preheat oven to 450 degrees F. 

In a large cast iron skillet, melt butter over medium high heat and add chicken. Season with salt and pepper and cook until chicken is brown.  Slowly add flour and whisk to combine.  Add chicken stock.  Add cream and keep stirring. Next, add garlic, and onion and stir until thickened. Add mixed veggies and nutmeg. Reduce heat to medium.  Fold in cheese and stir occasionally. 

Meanwhile, in a large mixing bowl, combine flour, baking powder, sugar, salt and rosemary. Whisk to combine. Add butter and milk and stir. 

Drop biscuits by rounded tablespoons on top of pie. Place skillet on cookie sheet and bake for 10-12 minutes until biscuits are golden brown. 

While the pie is cooking, make a sage brown butter by melting butter over medium high heat, about 5 minutes.  Add sage and cook for 3 more minutes.

Once pie is done, brush sage brown butter over biscuits.