Servings: 1 7x11-inch pot pie

¼ cup butter ¼ cup butter
1 small onion, chopped 1 small onion, chopped
3 medium celery ribs, chopped 3 medium celery ribs, chopped
3 medium carrots, chopped 3 medium carrots, chopped
⅔ cup frozen peas ⅔ cup frozen peas
3 tablespoons chopped fresh parsley 3 tablespoons chopped fresh parsley
¼ teaspoon dried thyme ¼ teaspoon dried thyme
¼ cup all-purpose flour ¼ cup all-purpose flour
2 cups lower-sodium chicken broth 2 cups lower-sodium chicken broth
⅔ cup half-and-half cream ⅔ cup half-and-half cream
salt and ground black pepper to taste salt and ground black pepper to taste
3 cups cooked chicken, cut into bite-size pieces (I used 2 breasts, pounded flat, grilled about 3-4 minutes per side, then cut up) 3 cups cooked chicken, cut into bite-size pieces (I used 2 breasts, pounded flat, grilled about 3 to 4 minutes per side, then cut up)
1 (16.3 ounce) can refrigerated flaky-style biscuits (such as Pillsbury Grands®) 1 (16.3 ounce) can refrigerated flaky-style biscuits (such as Pillsbury Grands®)
1 large egg yolk, beaten 1 large egg yolk, beaten
1 tablespoon water 1 tablespoon water

Gather your ingredients and preheat the oven to 350 degrees F (175 degrees C).
Melt butter in a skillet over medium-low heat. Add onion, celery, and carrots and cook, stirring occasionally, until tender, about 15 minutes.
Stir in peas, flour, parsley, and thyme and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes.
Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Stir in cooked chicken, and season with salt and pepper.
Optional step: Transfer chicken, vegetables, and sauce into a 7x11-inch baking dish. Arrange biscuits on top of the filling. (I just left it in the cast iron skillet. Just barely fit with the biscuits)
Beat egg yolk with water in a small bowl. Brush mixture over the biscuits.
Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbly, 20 to 25 minutes.
Remove from the oven and let rest for 10 minutes before serving.

How to Thicken Pot Pie Filling  How to Thicken Pot Pie Filling
Because this recipe already calls for flour, your pot pie filling should be a great consistency. However, if you're having trouble getting the filling to thicken, you can simmer the sauce for a little bit longer. If that doesn't work (or if it's taking too long), you can also add a cornstarch slurry to the filling.  Because this recipe already calls for flour, your pot pie filling should be a great consistency. However, if you're having trouble getting the filling to thicken, you can simmer the sauce for a little bit longer. If that doesn't work (or if it's taking too long), you can also add a cornstarch slurry to the filling.
What Goes With Chicken Pot Pie With Biscuits?  What Goes With Chicken Pot Pie With Biscuits?
Chicken pot pie with biscuits is a pretty hearty and heavy meal. It already has a nice balance of vegetables, protein, and carbs. But if you can't have dinner without a side, we suggest pairing it with a light salad to brighten up the savory flavors.  Chicken pot pie with biscuits is a pretty hearty and heavy meal. It already has a nice balance of vegetables, protein, and carbs. But if you can't have dinner without a side, we suggest pairing it with a light salad to brighten up the savory flavors.
How to Store Chicken Pot Pie With Biscuits  How to Store Chicken Pot Pie With Biscuits
Store the leftover biscuits and leftover chicken pot pie filling separately (so the biscuits don't get soggy). Place the biscuits in a zip-top bag and store in the refrigerator. Place chicken pot pie filling in an airtight container and store in the refrigerator for up to four days.  Store the leftover biscuits and leftover chicken pot pie filling separately (so the biscuits don't get soggy). Place the biscuits in a zip-top bag and store in the refrigerator. Place chicken pot pie filling in an airtight container and store in the refrigerator for up to four days.
When you're ready to reheat, add the biscuits back on top. Then reheat in a skillet or in the oven.  When you're ready to reheat, add the biscuits back on top. Then reheat in a skillet or in the oven.
Can You Freeze Chicken Pot Pie With Biscuits?  Can You Freeze Chicken Pot Pie With Biscuits?
Yes, you can! Freeze the filling and biscuits separately or freeze the entire pot pie together.  Yes, you can! Freeze the filling and biscuits separately or freeze the entire pot pie together.
To freeze it separately: Store the cooked biscuits in a zip-top bag and pot pie filling in an airtight container or zip-top bag in the freezer for up to three months. Defrost in the fridge overnight, then assemble the pot pie before baking.  To freeze it separately: Store the cooked biscuits in a zip-top bag and pot pie filling in an airtight container or zip-top bag in the freezer for up to three months. Defrost in the fridge overnight, then assemble the pot pie before baking.
To freeze together: Store the chicken pot pie with biscuits in an airtight container in the freezer for up to three months. Thaw in the fridge overnight.  To freeze together: Store the chicken pot pie with biscuits in an airtight container in the freezer for up to three months. Thaw in the fridge overnight.