Get ready to indulge in the ultimate comfort food with this creamy biscuit-topped cluckin’ good pot pie! Tender chicken, hearty vegetables, and a rich, creamy sauce are baked to perfection under a golden layer of buttery biscuits. Perfect for a cozy dinner at home, this recipe is sure to become a new favorite!

You’ll need:

• 3 cups sliced or finely chopped carrots
• 3 cups sliced or finely chopped celery
• 2 medium yellow onions
• 3 tablespoons fresh Thyme
• 3 tablespoons flour
• 16 oz. heavy whipping cream
• 3 chicken breasts
• 1 tube of buttermilk biscuits (8 count)
• 2 tablespoons paprika
• Pepper to taste
• Salt to taste
• Olive oil to taste
• 1 tablespoon butter

Get started:

1. Preheat oven to 425 degrees. Heat a drizzle of olive in a cast iron skillet at medium heat. Pat chicken breasts dry with a paper towel, then season thoroughly with salt, pepper, and paprika. Cook the chicken breasts completely (approximately 20 minutes). Transfer the chicken breasts to a plate and set aside.
2. Slice or finely chop carrots and celery and dice onions. Finely chop fresh Thyme. Add another drizzle of olive oil to the same cast iron skillet used to cook the chicken breasts (depending on the amount of oil left over), and then add diced onions (at medium heat). Stir the onions occasionally for about 3 minutes, then add carrots and celery. Stir the veggies until softened (about 10 minutes) and add salt and pepper to taste. Add 2 tablespoons of fresh Thyme (set the rest aside for later) and mix ingredients thoroughly. Lower the heat if the veggies brown too quickly. Cook ingredients until carrots are soft.
3. Sprinkle 3 tablespoons of flour over the veggies and mix thoroughly until flour is no longer visible. Add 16 oz. heavy whipping cream to the pan and mix thoroughly until mixture is thickened. Add salt and pepper to taste and stir occasionally until mixture comes to a boil. Turn off heat.
4. Put 1 tablespoon of butter in a microwave-safe bowl and heat until melted (about 30 seconds). Remove biscuits from tube and place them evenly on top of the mixture. Brush the biscuits with melted butter and sprinkle with reserved Thyme.
5. Bake the pot pie until the biscuits are golden brown (about 10-13 minutes). Let the pot pie cool for about 5 minutes before serving.