Go Back
Ancho Chicken Pot Pie with Cornmeal Drop Biscuit Toppings

Ancho Chicken Pot Pie with Cornmeal Drop Biscuits

Fragrant and hearty, this one pan Ancho Chicken Pot Pie is easy to make and impressive to serve right out of the pan.

Author Marge Perry & David Bonom


  • pounds boneless skinless chicken thighs, trimmed and cut into 1-inch pieces
  • ¼ teaspoon salt divided
  • ¼ teaspoon ground black pepper
  • 2 tablespoons canola oil divided
  • 1 medium onion cut into ½-inch pieces (about 1 cup)
  • 1 small green bell pepper cut into ½-inch pieces (about¼ cup)
  • 1 small red bell pepper cut into ½-inch pieces (about¼ cup)
  • 4 garlic cloves minced
  • 2 teaspoons chili powder
  • 1 teaspoon ancho chile powder
  • 1 teaspoon ground cumin
  • 1 14.5-ounce can diced tomatoes
  • 2/3 cup unsalted chicken broth


  • cups all-purpose flour
  • ½ cup yellow cornmeal fine to medium grind
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 4 tablespoons ½ stick cold unsalted butter, cut into small pieces
  • ¼ cup milk


  1. Preheat the oven to 400°F.
  2. Season the chicken with ½ teaspoon of the salt and the pepper. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add half of the chicken to the skillet and cook until lightly browned, turning occasionally, 3 to 4 minutes. Transfer to a plate, add the remaining chicken to the skillet, and repeat.
  3. Reduce the heat to medium and heat the remaining 1 tablespoon oil in the skillet. Add the onion and cook, stirring occasionally, until slightly softened, 3 to 4 minutes. Stir in the bell peppers, garlic, and remaining¼ teaspoon salt and cook until the vegetables begin to soften, 3 to 4 minutes. Add the chili powder, ancho powder, and cumin and cook, stirring, until fragrant, about 30 seconds. Add the diced tomatoes and broth, cover, reduce the heat to medium-low, and simmer for 4 minutes. Stir in the reserved chicken and any juices that have accumulated on the plate. Remove from the heat.
  4. Make the biscuits: Combine the flour, cornmeal, baking powder, and salt in a bowl. Use a pastry blender or two knives to cut the butter into the flour mixture until it resembles coarse crumbs. Add the milk and stir until the mixture is just moistened, taking care not to overwork the batter. Drop 8 dollops (a scant¼ cup each) of batter over the chicken mixture.
  5. Transfer the skillet to the oven and bake until the biscuits are golden brown and the filling is bubbling around the edges, about 20 minutes. Let Stand 5 minutes before serving.

Recipe Notes

NEAT TRICK Coat the ¼-cup measure you use to ladle the biscuit batter onto the pot pie with cooking spray. The batter will slide right out of the cup.