Servings: 6

2 tbsp butter 2 tbsp butter
1 small onion, diced 1 small onion, diced
1.5 cups carrots, diced 1.5 cups carrots, diced
1 cup celery, diced 1 cup celery, diced
2 heaping cups baby gold potatoes, diced 2 heaping cups baby gold potatoes, diced
1 tsp onion powder 1 tsp onion powder
1 tsp dried thyme 1 tsp dried thyme
1 tsp salt 1 tsp salt
1/2 tsp pepper ½ tsp pepper
1/3 cup flour ⅓ cup flour
2.5 cups almond milk 2.5 cups almond milk
1.5 cups chicken stock 1.5 cups chicken stock
3 cups shredded or finely diced cooked chicken 3 cups shredded or finely diced cooked chicken
1 cup frozen peas 1 cup frozen peas
Biscuits: subheading: Biscuits:
1.5 cups flour 1.5 cups flour
1 tsp baking powder 1 tsp baking powder
1/2 tsp baking soda ½ tsp baking soda
1/2 tsp salt ½ tsp salt
2 tbsp butter, cubed small chunks 2 tbsp butter, cubed small chunks
1/2 cup plain greek yogurt ½ cup plain greek yogurt
1/3 cup almond milk ⅓ cup almond milk
1 egg 1 egg
1 tbsp honey 1 tbsp honey

Preheat oven to 375F and grease a 10inch cast iron skillet. Alternatively use a 9×13 dish.
Chop and dice all veggies. In a large dutch oven or sauce pan, heat butter over medium-high heat until melted. Add in onions, carrots, celery, and potatoes and cook for 7 to 8 minutes, until veggies have began to soften.
Once softened slightly, add in onion powder, thyme, salt, and pepper. Then sprinkle on flour, stir, and cook an additional minute.
Slowly add in almond milk and chicken stock, scraping bits off the bottom of the dish. Add in chicken and peas and bring to a simmer. Let simmer 2 to 3 minutes, mixture should be thickening up. Turn off heat.
In a large bowl, mix together flour, baking powder, baking soda, and salt. Add in cubed butter and using your hands or a pastry cutter, blend butter into flour until fine crumbles.
In a separate small bowl, whisk together yogurt, milk, egg, and honey. Pour into flour and stir until dough forms, don’t over-mix.
Pour chicken pot pie filling into a skillet. Using a large cookie scoop, scoop biscuit dough onto filling. This should make 6 large biscuits.
Place a baking sheet under skillet and bake for 28 to 30 minutes or until biscuits are golden brown. It may bubble over a little bit.
Let cool 15 minutes before serving.

Tools needed to make this chicken pot pie with biscuits recipe  Tools needed to make this chicken pot pie with biscuits recipe
You’ll need a good amount of kitchen tools to make this dish. I like to gather everything before I begin, as it makes a for a smooth cooking process! I definitely recommend it. Below is a list of everything you’ll need.  You’ll need a good amount of kitchen tools to make this dish. I like to gather everything before I begin, as it makes a for a smooth cooking process! I definitely recommend it. Below is a list of everything you’ll need.
10 inch cast iron skillet or 9×13 casserole dish  10 inch cast iron skillet or 9×13 casserole dish
Cutting board  Cutting board
Chopping knife  Chopping knife
Large Dutch oven or saucepan  Large Dutch oven or saucepan
Stirring utensil  Stirring utensil
Large bowl  Large bowl
Small bowl  Small bowl
Whisk  Whisk
Cookie scoop  Cookie scoop
Baking sheet  Baking sheet
To measure ingredients, you will need 1/2 tsp, 1 tsp, 1 tbsp, 1/3 cup, 1/2 cup, and 1 cup sized measuring cups.  To measure ingredients, you will need ½ tsp, 1 tsp, 1 tbsp, ⅓ cup, ½ cup, and 1 cup sized measuring cups.