The weather in St. Louis the past two days has been dreary, to say the least. Yesterday there was freezing rain and today was foggy and overcast. When it gets like that, there’s only one thing to do: Make chicken pot pie.

I decided to take a shortcut and make a biscuit chicken pot pie. It’s great because you don’t have to worry about rolling out a top layer of dough for topping. You make a quick dough and use an ice cream scoop or cookie scoop to drop biscuits on top of the filling. It’s quick, easy, and delicious.

The filling was so good, but the chive biscuits definitely made this dish. They exceeded my expectations, which is hard to do as far as biscuits go. They were light and fluffy and perfect browned and crispy on top. They soaked up some of the filling without getting soggy or mushy. I might make them again on their own to eat with eggs and bacon.

Feel free to add some veggies to your pot pie if you want. My boyfriend said my version was great but every pot pie has potatoes, which I didn’t know and still don’t agree with, but whatever. I guess everyone has their preference. I used carrots, celery, peas, and pearl onions, and I was very happy with the result.

Here’s a song to get you started on your chive biscuit chicken pot pie journey. I love Dolly Parton.

Chive Biscuit Chicken Pot Pie

Ingredients

for the filling:
4 cups chicken stock
3 carrots, peeled and diced
2 ribs of celery, diced
16 pearl onions, fresh and peeled or frozen
6 Tbsp salted butter
6 Tbsp all-purpose flour
1 clove garlic, smashed, peeled, and minced
2 Tbsp dry white wine
4 cups diced, cooked chicken
1 cup frozen peas
1 tsp finely chopped thyme (optional)
salt and black pepper to taste

for the biscuits:
2 cups all-purpose flour
1/2 tsp kosher salt
1/4 tsp ground black pepper
1 1/2 tsp baking powder
1/2 tsp baking soda
8 Tbsp cold unsalted butter, cubed
1/2 cup finely chopped chives
1 cup buttermilk

Directions

First, make the filling. Heat the chicken stock with the carrots, celery, and onions. Bring to a simmer over medium heat and then let it cook for 15 minutes. Remove from the heat and set aside.

Melt the butter in a large Dutch oven or pot over medium heat. Once it’s melted, add the flour and stir constantly for two minutes. Add a few ladles of stock including the vegetables, and whisk constantly until the mixture is smooth. Then gradually add the rest of the stock, stirring after each addition. Let the mixture cook for 10 minutes. Add the garlic and white wine. Remove the Dutch oven from the heat and stir in the chicken, peas, thyme (if using), salt, and pepper. Taste and add more salt and pepper as you see fit.

Transfer the mixture to a shallow baking dish and place the dish on a baking sheet. Preheat the oven to 400 degrees F.

Then, make the biscuits. In the bowl of a stand mixer, combine the flour, salt, pepper, baking powder, and baking soda. Add the butter and mix on low until the butter forms pea-sized pieces. Add the chives and buttermilk and mix until the dough comes together.

Use an ice cream scoop or cookie scoop to evenly distribute the biscuit dough over the top of the pot pie filling. Bake the pot pie for 30-35 minutes, or until the filling is hot and bubbly and the biscuits are golden brown on top. Enjoy!