Chicken Pot Pie With Biscuit Crust

Hearty and delicious, a homemade chicken pot pie is the kind of old-fashioned comfort food that never goes out of style. And this recipe proves it: It first appeared in the February 1985 issue of Gourmet, and showed up again in the January 1991 50th-anniversary issue as the staff-favorite recipe for the year it was published. Reader, it holds up.

Instead of a typical pie crust (or one made from store-bought puff pastry), this pie sports a top crust of pretty round biscuits laced with sharp, flavorful cheddar cheese. You’ll cook the pot pie filling on the stove—a step you can do at least a day in advance—before transferring it to a casserole dish or Dutch oven to bake. (Bonus: You don’t have to worry about a soggy bottom crust.)

For the best flavor it’s important to use good chicken stock (homemade chicken stock is great, but our favorite store-bought chicken stock is fine too). You can use a store-bought rotisserie chicken or any leftover cooked chicken you have on hand, or if you have leftover turkey following a holiday meal, you can make a turkey pot pie instead. Starting from scratch? Stick some chicken thighs in the slow cooker or roast a couple of boneless chicken breasts plain with just salt, pepper, and olive oil until they’re just cooked through.