• prep: 30 min
• cook: 40 min
• total: 1 hr 10 min

servings:

Homemade Chicken Pot Pie with Biscuits is a must make recipe your whole family will love! It’s a warm, savory, satisfying pie loaded with juicy chicken (or leftover turkey!), potatoes, carrots, celery and peas swaddled in a creamy, herb-infused white gravy all topped with mega soft, mega buttery, mega flaky biscuits. The biscuits can be made 100% from scratch (highly recommend) or with shortcut store-bought biscuits for all those busy nights. This chicken pot pie with biscuits is way better than frozen pot pie and a show stopping, clamoring-for-more, repeat-favorite dinner.

• 1 pound chicken breasts (or 2 1/2 cups shredded rotisserie chicken or chopped turkey)
• salt and pepper
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 2 Yukon gold potatoes (peeled, chopped 1/2-inch cubes (about 1 ½ cups))
• 1 medium yellow onion (chopped)
• 2 medium carrots (1 cup) (thinly sliced)
• 1/2 cup sliced celery
• 4 cloves garlic (minced)
• 1/3 cup all-purpose flour
• 3 cups low sodium chicken broth
• 1/2 cup heavy cream
• 1 tablespoon cornstarch
• 1 1/2 tsp EACH chicken bouillon, dried parsley
• 1/2 tsp EACH dried oregano, dried thyme, dried sage
• 1 cup frozen peas ( do not thaw)
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1 cup finely shredded sharp cheddar cheese
• 3 tablespoons chopped chives ((or 1 TBS dried))
• 1 tablespoon minced fresh parsley ((or 1 tsp dried))
• 6 tablespoons unsalted butter
• 3/4 cup buttermilk (see DIY buttermilk in notes)
• 1 egg mixed with 1 TBS water (for egg wash)

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