This looks so comforting and delicious! My kids would fall over with happiness if I made pot pie tonight 🙂

Just served this to a group of 9 adults with the filling doubled! Good amount of food, served with a side salad. All the times for cooking the filling took a bit longer, which is to be expected. Used a 9 x 13 pan. I ended up with 20 biscuits, perhaps I could have rolled them out a bit thicker. Also had to add some cornstarch for the filling to thicken up, it had been going a while. Delicious!

This was so delicious. Best pot pie I’ve ever had! My parents were visiting and all four of us eaters declared it a hit. This was my first time making biscuits too. I really appreciate the notes and tips, they were a big help!


3 tbsp unsalted butter
1 1/2 cups sliced or chopped baby carrot
1 1/2 cups diced onion
1 1/2 cups diced red potato
1/2 cup diced celery
1 tsp salt
2 medium chicken breasts, cooked and diced (about 2 cups chicken, see note)
1/4 cup all-purpose flour
1/2 cup dry sherry
1 cup low-sodium chicken stock
3/4 cup whole milk
1 cup shredded sharp cheddar cheese (I used 2%)
1 cup frozen baby peas
2 cups all-purpose flour
1/4 cup chopped chive
3 tsp baking powder
1/2 tsp baking soda
1 Tsp Salt
1 cup shredded sharp cheddar cheese (I used 2%)
4 tbsp cold butter cut into cubes
4 tbsp vegetable shortening
1 cup cold buttermilk
1 egg + 2 tsp. water


(READ RECIPE AND NOTES BEFORE PREPARING!) Preheat oven to 400 degrees. Grease a 7×11 baking dish with non-stick spray or butter.

Heat a large skillet to a medium heat. Add 3 tablespoons of butter. When butter melts, add chopped carrot, onion, potato, celery and 1 teaspoon salt. Sweat vegetables until softened, but still have a bite to them, about 8 minutes.

Add flour to vegetables, cook for 1 minute. Add in sherry, chicken stock and milk. Quickly stir the liquid with the vegetables to make sure no lumps form. Once the flour, veggies and liquid are incorporating, bring the mixture up to a boil and then reduce to a simmer. Add chicken, toss and then simmer until thickened, about 3-4 minutes.

Once thickened, turn the heat off and add cheese. Stir until cheese has completely melted. Add frozen peas, toss to coat. Season filling with salt and pepper. For my taste, I added about another 1/4-1/2 tsp salt. Keep in mind, every palate is different, so you may need less or more, taste before doing anything, then adjust! Continue to do so until it’s to your liking.

Transfer to prepared baking dish and top with biscuits. Brush with egg wash mixture. Bake in the oven for 15-17 minutes or until biscuits are golden brown and cooked through. Garnish with chopped chive.

For the biscuits: I highly recommend making these while the veggies cook, then pop them in the freezer until the filling is complete. Whisk flour, baking powder, baking soda and salt together in a medium bowl. Add in chives and cheese. Stir with a fork to combine. Add in cubed butter and shortening. Use a pastry cutter or fork to cut the fat in to the flour mixture. It shouldn’t take long, you want there to be small, pea-sized chunks of fat distributed throughout the flour …

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