Topping a chicken pot pie with biscuit dough results in an amazing combination of textures: fluffy, crusty biscuits and creamy chicken filling. The tangy buttermilk biscuits also provide more heft to the dish, making it feel heartier.
Lightly poached chicken intensifies the meatiness of the stock, while remaining juicier and more tender after baking than leftover roast chicken.
includes all of the detailed tips on making the filling. I use the same filling here, but top it with drop buttermilk biscuits instead.Drop biscuits are by far the faster and easier option for chicken pot pie, coming together in five minutes flat. They add an undeniable heartiness to the dish, and their fluffiness contrasts brilliantly with the creamy filling below. When they're made with tangy buttermilk, that touch of acidity cuts through the richness of the filling as well.
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