Is there any more quintessential comfort food than Chicken Pot Pie? Who doesn’t remember eating it as a kid? Maybe you remember the frozen version in little pie tins or a restaurant version. If you were really lucky somebody made you a homemade pot pie.

I always thought it was too decadent to make as a single or even just for minus’s no and I. Once my kids were old enough, it became part of the regular rotation. I was concerned about heavy cream and the amount of butter, so I began experimenting with substitutions. What I found was I didn’t need cream at all. I could thicken it with a simple roux (flour &butter) type mix. I simple added the flour to the veggie mix and the avocado oil served as my “butter”.

I also love that this is a one pan dish. Clean up is so easy.


inthe ingredients I mention that I use a store bought rotisserie chicken and bisquick for the biscuits.  These are guidelines. If you have left over chicken use that. If you have your own biscuit recipe use that, or you can always use pie crust.

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Biscuit Topped Chicken Pot Pie

Using biscuits instead of a pie crust offers a nice change of pace. The recipe comes together quickly and portions are easier to serve.
Course: Middles
Cuisine: American



  • 1 Tbs. Avocado Oil
  • 1 cup Chopped Yellow Onion
  • 1 cup Chopped Carrots
  • 1/2 cup Chopped Celery, chop fine
  • 2 cloves Garlc, minced
  • 1/4 cup All-purpose Flour
  • Pinch Kosher Salt
  • Pinch Fresh Ground Pepper
  • 4 cups Low Salt Chicken Broth
  • 2 cups Shredded Chicken i use a store bought rotisserie chicken.
  • 1 cup Frozen, or fresh, peas
  • 2 tsp. Poultry Seasoning


  • 2-1/2 cups Bisquick
  • 2/3 cup Whole Milk
  • 2 Tbs. Salted Butter, melted



  • Preheat oven to 425°.
  • Heat oil in a large skillet, over a medium heat. I like to use a cast iron. Make sure it is oven safe!
    Add onion, carrots and celery to pan and sautés out 4 minutes. You are looking to soften the veggies.
    Add garlic and continue cooking.
    Stir in flour, salt and pepper and stir to coat vegetables with flour.
  • Stir in stock and bring to a boil.
    Reduce heat a little and simmer for 5-10 minutes, whisking ocassionally.
    Stir in shredded chicken and peas and let cook another 5 minutes.
    Stir in poultry seasoning and taste to adjust flavor.
    *You can use fresh herbs like thyme, oregano and parsley here. I would stay away from Rosemary since it is so strong.


  • Combine bisquick and milk until a soft dough forms.
    Turn our onto a lightly floured surface. Press with hands or roll out to 1/2” thick. Cut into 2” biscuits
    Tip: If you are using a biscuit cutter do not twist, come straight back up. This will give you a thicker biscuit.
    This should make about 8 biscuits. Layer the biscuits on top of the filling and brush each with melted butter.
  • Bake at 425° For 35 minutes. Biscuits should be golden brown and cooked through.
    Keep a eye on biscuits. If they get too brown, lightly cover with foil to finish baking.
    Let stand 5 minutes before serving.

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