Usually when I think of a pot pie I think of the frozen grocery store kind in the red box. I am not a microwave meal kind of girl. We didn’t grow up on it, so it’s hard for me to do much more than heat up my lunch/leftover pizza in it. With this pot pie, you can use leftover rotisserie chicken, or slow cook some in the crockpot, with seasonings of your choice. Top with two ingredient quick biscuits, and you have yourself a dinner that is sure to warm you up and taste great the next day in the office microwave.
3 sliced carrots warmed until tender (hot water on stove 5 minutes)
2 T butter
½ sweet onion, chopped
1 cup fresh or canned green beans chopped into bite-size pieces
3 T flour
1 tsp kosher salt
¼ tsp black pepper
1 ½ cups chicken broth (more if it seems too thick)
2 cups shredded chicken or rotisserie chicken (6 hours low in crockpot with poultry seasoning, chicken broth, salt and pepper)
Biscuit topping
1 cup self rising flour
½ cup heavy whipping cream
Preheat oven to 375
Melt butter in saucepan and add onions stirring until soft, about 2 minutes
Add carrots and green beans to onions, stirring for 2 additional minutes
Stir in flour, salt and pepper until thickened and smooth, about a minute
Add broth, cooking on medium high heat until simmering 8-10 minutes
Add chicken
Mix biscuit topping ingredients together, knead into dough and cut out biscuits
Place chicken mixture into ovenproof bowls, top with biscuit (add melted butter to tops if you want a golden brown color)
Cook for 30 minutes or until biscuits are brown
Serve warm or keep leftovers for up to a week
Bakesinslippers 
What a perfect winter-time dinner! I’ve not made chicken pot pie in a very long time and I’m not sure why it’s gone into rotation. We are having such a very cold winter in the south and this would be a nice change of pace from soups and stews. Thank you for sharing your recipe with us!
thanks so much! I hadn’t either, so I was happy with how this turned out and how easy it was.