Comforting Chicken Pot Pie with Buttermilk Biscuit Topping


When a friend or loved-one is sad or hurting my first instinct is to feed them. Anything that is comforting and hearty like this chicken pot pie or sweet like banana bread or brownies. I suppose I’m trying to help fill that void they are feeling.

Last week tragedy struck our neighborhood. Our neighbor and friend lost her battle to cancer. She was an amazing woman who loved with all her heart. I’ll always be amazed by her strength. During those four years she lived fully and consciously. She savored life and made the most of her time with her husband and two daughters. The reality that she is really gone still hasn’t sunk in. When we told our five-year old daughter her first question was “will we remember her?” We will forever honor her memory and continue telling stories of what an amazing woman she was to her daughters.

When one experiences a loss it’s important to just be there for them and remember that everyone grieves differently. Your presence alone is comforting. When I lost my father 13 years ago it was the time my friends spent just hanging out with me that I treasure. No words were  needed because was surrounded by love.

Whenever I deliver meals to friends I try to deliver the meal in a disposable container. Who wants to wash dishes or remember who to deliver those washed containers to?



  • 1 stick (1/2 cup) butter
  • 1/2 cup flour
  • 8 oz. low sodium chicken stock
  • 1 to 2 cups heavy whipping cream
  • Sea salt and freshly ground pepper
  • Your favorite Italian herb seasoning (I used Salt Sister’s Tuscan Farmhouse Blend)
  • 2 cups mixed frozen veggies of your choice (I used Watts Brothers Farms organic mixed vegetables from CostCo – peas, carrots, corn, and green beans)
  • 1 rotisserie chicken, torn or cut into bite size pieces
  • 8 – 12 Grands Frozen Buttermilk Biscuits, baked as directed on package ( I make extras for dipping into the pot pie gravy)


  1. Preheat oven to 350F.
  2. Melt ½ cup butter in a large pan over medium heat. Gradually whisk in the ½ cup of flour and stir until smooth. Continuing stirring for 2 minutes bringing the mixture to a boil.
  3. Gradually whisk in the chicken broth and 1 cup heavy whipping cream. Continuing stirring until the sauce is thick and bubbly.
  4. Turn off the heat and add sea salt, freshly ground pepper, and Italian herb seasoning. Start off with 1 teaspoon of each and continue adding until the desired taste is reached. Because I used unsalted butter and low sodium chicken stock, I ended up using a little over 2 teaspoons of salt.
  5. Add two cups of frozen veggies and mix well.  Add 1/2 cup of the heavy whipping cream until the frozen veggies are completely incorporated.
  6. Add the cut up rotisserie chicken to the mixture. Add the remaining 1/2 cup of the heavy whipping cream until the chicken is fully incorporated.
  7. Cover and let simmer while the biscuits are baking.
  8. Bake frozen biscuits as directed on package.
  9. Transfer the pot pie mixture into a serving dish (9×13 baking pan) or leave it in the pan for family style dinners.
  10. Top the pot pie with the hot biscuits and serve while still warm.

A little birdie told me that the pot pie was delicious!


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