Drop Biscuit Chicken Pot Pie (Rachael Ray) Recipe

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Drop Biscuit Chicken Pot Pie (Rachael Ray)
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  1. Poached chicken: Wash and dry the chicken and season the inside and outside with salt inside. Arrange the vegetables in bottom of a large pot and put the herbs and thick slices of lemon on top. Set chicken on top of the vegetables and cover with water. Bring the water to a boil over medium heat, then reduce the heat and gently poach chicken at a low simmer for 1 hour. Occasionally, skim off any foam that rises to the top. Turn off heat and let the chicken stand covered for 1 hour more. Remove the chicken from pot to a platter. Strain the liquid, and add about 3 1/2 quarts back to the pot. Reduce the liquid over a low flame for about 1 hour more, producing about 2 quarts of strong flavored stock. Remove the skin of the chicken. Pull the meat from the bones, then dice or shred the meat with forks. Refrigerate the stock and chicken until ready to use.
  2. Yield about 2 1/2 to 3 pounds picked meat and 2 quarts concentrated stock
  3. Drop Biscuit Chicken Pot Pie: Heat a high sided skillet over medium heat with extra-virgin olive oil, 2 turns of the pan, add the mushrooms and cook to tender, but not brown, stirring frequently, about 8 minutes. Add carrots, potato, celery, onion, salt and pepper, to taste. Cover the pan, and cook for 10 minutes more, stirring occasionally.
  4. Meanwhile, heat a pot over medium-high heat and add the butter. Whisk in the flour, then whisk in the stock to form a roux. Season with salt and pepper and cook for 7 to 8 minutes to thicken and lightly coat the back of a spoon. Stir in the tarragon and Dijon mustard.
  5. Pour the sauce into the vegetables and stir. Add the chicken and peas and transfer the mixture to a casserole dish or individual crocks. This meal can be refrigerated, at this point, for make-ahead dinners.
  6. Preheat the oven to 375 degrees F.
  7. Prepare the drop biscuit mix for 8 biscuits and stir in a little chives, parsley or dill for flavor. Top chicken casserole or crocks with drop biscuits and arrange them on a baking sheet. Bake in center of oven at 375 degrees F until casserole is warm through and biscuits are lightly golden and crispy at edges. If the chicken filling is still warm from stove top this will take only about 10 minutes. If the chicken is cold, bake for 30 minutes; for the last 10 minutes, remove from oven, add biscuit mix, then return to the oven and cook uncovered until the biscuits are golden.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2343.55 Kcal (9812 kJ)
Calories from fat 1381.81 Kcal
% Daily Value*
Total Fat 153.53g 236%
Cholesterol 803.62mg 268%
Sodium 1434.17mg 60%
Potassium 2610.14mg 56%
Total Carbs 60.09g 20%
Sugars 18.89g 76%
Dietary Fiber 7.68g 31%
Protein 169.47g 339%
Vitamin C 50.1mg 83%
Vitamin A 0.9mg 31%
Iron 11.5mg 64%
Calcium 222.2mg 22%
Amount Per 100 g
Calories 163.83 Kcal (686 kJ)
Calories from fat 96.6 Kcal
% Daily Value*
Total Fat 10.73g 236%
Cholesterol 56.18mg 268%
Sodium 100.26mg 60%
Potassium 182.46mg 56%
Total Carbs 4.2g 20%
Sugars 1.32g 76%
Dietary Fiber 0.54g 31%
Protein 11.85g 339%
Vitamin C 3.5mg 83%
Vitamin A 0.1mg 31%
Iron 0.8mg 64%
Calcium 15.5mg 22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 58.9
  • 61

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Total Fat

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