Easy Pot Pie


Your favorite biscuit recipe (you can also use store bought)

3 tablespoons of butter

1 small yellow onion, diced

1 cup of whole green beans, cut into small pieces, and trimmed. 

3/4 cup Acorn squash, cooked and cut into cubes

2 cups of roasted chicken, diced

2 tablespoons of flour

1 teaspoon chicken bouillon paste

1 cup of water

3/4 cup of oat milk (any milk will work as long as it’s not sweet- I wouldn’t use Almond milk )

2-3 Fresh Thyme sprigs

Salt and pepper to taste

Dash of hot sauce

Squeeze of fresh lemon juice 


Prepare the biscuits, cut them with a large rounded biscuit cutter and set aside. 


Add butter, onions & green beans to an oven proof sauteĆ© pan (this will be going in the oven), and cook until just tender. Add squash and cook until warmed through. Add chicken and flour and stir until combined. You’re making a roux here, so you’ll notice chunky flour pieces, they’ll go away. 


Add bouillon paste, water, milk, and thyme. Stir, and bring to a simmer. The sauce should be thick. 


Add thyme, salt, pepper, hot sauce, and lemon juice. Taste and adjust as needed. Top with biscuits, I like to brush the top of each biscuit with melted butter and herbs. Bake for 15 minutes at 425 or until biscuits just start to brown. 

Print this recipe here!