Homemade Chicken Pot Pie with Biscuits

Tender, buttery biscuits make the best topping!

Flaky buttermilk biscuits are delicious

The sauce and biscuit dough can be made ahead of time. 

It's full of tender veggies you’ll feel good about eating

–Chicken breasts –Onion –Celery –Carrots –Garlic –Thyme –Flour  –Butter –Chicken broth  –Cream cheese


–Flour –Baking powder –Baking soda –Sugar –Salt –Butter –Buttermilk –Egg –Salt


Step 1

Add onions, celery and carrots to the same skillet as you cook your chicken if you're not using rotisserie meat. Cook they’re soft, then add garlic and thyme.

Step 2

Melt butter and add flour, slowly whisk in the chicken broth until thickened. Fold in the cream cheese.

Step 3

Add the shredded chicken back to the skillet. Stir to combine and simmer.

Step 4

Prepare some buttermilk biscuits. 

Step 5

Prepare the biscuit dough and use a 2 ½ inch round cutter to cut the biscuits straight down.

Step 6

Add the biscuits to the top of your pot pie filling. Make an egg wash and brush on top of the biscuits.

Step 7

Bake until golden brown.

Recipe Tip

Pot pie is customizable to suit your taste. If you’d like to use different veggies, there are a lot of options.