I grew up eating individual chicken pot pies that we pulled out of the freezer and baked in the oven. My favorite part was always the pie crust, gravy and vegetables, I picked around the chicken.
When I made this version of chicken pot pie for my family, I knew I had found a winner. There are no shortcuts, and you can taste every bit of the labor and love that goes into this homemade Chicken Pot Pie with Buttermilk Drop Biscuit Topping.
Slowly cook the chicken
2 quarts chicken stock (I used Swanson cooking stock in this recipe or make your own homemade stock)