Sometimes when I make chicken pot pie, I do it traditionally by making the filling and pouring it into a pie plate with crusts. Other times, I make the filling and bake biscuits to pour the filling over. Either way, I usually throw in leftover vegetables that I’ve saved in the freezer from various dinners.

Earlier this week, I made the biscuit version, but I didn’t have any  leftover vegetables. I used fresh vegetables and ended up creating the best version of what my son calls “pot on fluffy buns” I’ve ever made. Taking the few minutes to sauté carrots and onions created a depth of flavor that improved my already delicious pot pie filling. Use all-natural or organic ingredients wherever you can in this recipe.


  • 2 cups of cooked, shredded white meat chicken (use this quick, easy way to cook chicken breasts if you don’t have any already cooked)
  • 2 carrots, diced into small squares
  • 1/2 medium onion, diced
  • corn cut from two ears of corn (or frozen equivalent)
  • 1/2 cup fresh or frozen peas
  • 1/2 cup fresh or frozen green beans
  • 2 tsp olive oil
  • 6 tbs butter
  • 1/3 cup flour
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp dried marjoram
  • 1 cup 1% milk
  • 10-oz chicken broth, plus extra if you need to thin out the sauce
  • 1 can of refrigerator biscuits (I use Immaculate Baking Company’s biscuits. They’re all-natural and GMO-free), or homemade biscuits
  1. Preheat the oven for the biscuits if you're using a can of refrigerator biscuits.
  2. Heat olive oil in a pot that holds at least 3 quarts on medium-high. Add carrots and sauté for 5 minutes, stirring frequently. Add onion and sauté an additional five minutes, or until carrots are soft (but not mushy) and onions are translucent, stirring frequently.
  3. Add 2 tsp of the butter and allow to melt, than add the remainder of the vegetables. Cook for another 5 minutes, stirring occasionally.
    (Right about now is a good time to put the biscuits in the oven to bake.)
  4. Add the remainder of the butter to the pot and allow to melt. Once melted, add the flour, salt, pepper and marjoram and stir it all into the vegetables thoroughly.
  5. Pour in the milk and stir, making sure there are no lumps of flour.
  6. Pour in the chicken broth and stir.
  7. Stir in the shredded chicken.
  8. Allow the whole mixture to come to a boil, and then reduce heat to simmer and continue to cook until all vegetables and chicken is heated through.
  9. The sauce will thicken as it cooks. If it gets too thick, add some more chicken broth to thin it out.
  10. To serve, ladle the mixture over biscuits that have been split open or pour on plate and put biscuits on top.
My notes
  • You can use other vegetables that suit your taste. Lima beans or mushrooms would be good additions.
  • I usually serve this with cranberry sauce or sauteed apples.
  • When serving, put a thick trivet on the table and serve the chicken and vegetable mixture straight from the pot. It keeps it warmer and saves you from having to clean a serving bowl.

Robin Shreeves ( @rshreeves ) focuses on food from a family perspective from her home base in New Jersey.

Chicken Pot Pie Filling on Fluffy Biscuits
A creamy, vegetable and chicken sauce is poured over biscuits in this perfect-for-fall recipe.