Step 1

Make your chicken broth, you’re going to boil some water, add in your chicken breast, 1/2 of your onion, your celery, carrot, and 1/2 TBSP Salt, & 1 TBSP of Italian Seasoning. Boil on a medium to high heat for 25-30 minutes, or until Chicken reaches an internal temp of 165.

Step 2

Use this time for prep, dice your onion, mince your garlic and get your remaining ingredients ready to go.

Step 3

Remove Chicken Breast and 1 & 1/2 Cup of Chicken broth, the remaining can be stored in a Mason Jar for up to 7 days.

Step 4

Shred your chicken, and set it aside. Pre-heat your oven to 385.

Step 5

Heat a 12” Cast Iron Skillet or 12” Pan on a medium heat, add 3 TBSP of Butter.

Step 6

After butter has melted, add in your diced onion, and garlic. Cook down for 2-3 minutes.

Step 7

Sprinkle in your flour and mix until well combined, once combined and looking clumpy, add in chicken broth slowly and continue to mix.

Step 8

After pouring in your chicken broth, add in your peas and carrots, cook down for 2 minutes, and add in heavy whipping cream, and your shredded chicken.

Step 9

Season generously with seasonings listed and cook for 2/3 minutes.

Step 10

Place your biscuits on top of the mixture, you can cut them into pieces as well if you would like. Place into the oven cook for 15 minutes or until golden brown.

Step 11

While cooking, melt down 2 TBSP of butter. Once you take out your pot pie, brush the biscuits with butter and garnish with parsley.

Step 12

Enjoy!