Chicken Pot Pie With Golden Biscuits

What You’ll Need

For the Pot Pie Filling:

• 2 lbs cooked regenerative organic chicken breast, shredded or chopped

• 1 Tbsp olive oil

• 1 yellow onion, diced

• 3 carrots, sliced

• 2 celery stalks, sliced

• 3 cloves garlic, minced

• 3 Tbsp all-purpose flour

• 2 cups low-sodium chicken broth

• ¾ cup plain Greek yogurt

• 1 cup frozen green peas

• ½ tsp dried thyme

• ½ tsp dried parsley

• ½ tsp salt

• ½ tsp black pepper

For the Biscuits:

• 1½ cups all-purpose flour

• 1 Tbsp baking powder

• ½ tsp salt

• ½ tsp garlic powder

• 4 Tbsp cold butter, cubed

• ½ cup low-fat Greek yogurt

• ⅓ cup low-fat milk

Let’s Cook

1. Prepare the Filling:
Preheat oven to 400°F (200°C). Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add onion, carrots, and celery; sauté 5–6 minutes until softened.

2. Build the Base:
Add minced garlic and cook for 1 minute until fragrant. Sprinkle flour evenly over the veggies and cook for another 2 minutes, stirring constantly to form a light roux.

3. Create the Sauce:
Slowly whisk in chicken broth, stirring until smooth. Bring to a simmer and cook 3–4 minutes until thickened. Lower the heat, then stir in Greek yogurt, thyme, parsley, salt, and pepper until creamy and well combined.

4. Add the Chicken & Peas:
Stir in shredded chicken and frozen peas. Let cook 2 more minutes, then turn off the heat and set aside while you prepare the biscuits.

5. Make the Biscuits:
In a mixing bowl, whisk together flour, baking powder, salt, and garlic powder. Cut in the cold butter using your fingers or a pastry cutter until small pea-sized crumbles form. Add Greek yogurt and milk, stirring until a soft dough just comes together (do not overmix).

6. Assemble the Pot Pie:
Drop ¼-cup scoops of biscuit dough evenly over the chicken filling, leaving space between each. Brush the tops lightly with milk for extra browning if desired.

7. Bake to Golden Perfection:
Transfer skillet to the oven and bake 18–22 minutes, or until the biscuits are golden brown and the filling is bubbling.

8. Cool & Serve:
Let cool for about 5 minutes before serving. Scoop generous portions with both filling and biscuit, the perfect blend of creamy, savory, and flaky.