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Chicken Pot Pies with Olive Oil Biscuits

The birds are singing and the leaves are swinging… the Fall Season is right around the corner, and I could not be more excited! Therefore, I decided to get a head start by making delicious Individual Chicken Pot Pies with Olive Oil Biscuits! It was such a simple dinner that fed my whole family with happy stomachs.

Honestly though, my mom said she would make this year round, especially since it was so easy to make and fed so many people! Best part… there is no guilt over here! This chicken pot pie has ONLY wholesome ingredients, NO butter NOR cornstarch, and tastes like pure deliciousness!

I made my ‘famous’ olive oil biscuits from scratch, because anytime that I have a good reason to make these biscuits… I am all ears!! Although I want to say that it would not taste the same without my olive oil biscuits, you are ALWAYS more than welcome to just buy pre-made biscuits or make your own favorite biscuit recipe! And have fun with it by cutting the biscuits into all sorts of shapes and sizes.

Chicken Pot Pies with Olive Oil Biscuits
Healthy Chicken Pot Pie with Olive Oil Biscuits
Chicken Pot Pies with Olive Oil Biscuits
Healthy Chicken Pot Pie with Olive Oil Biscuits

Encouraging quote of the day stems from my passion to travel and to seek the good out of everyone situation… even when it seems like there is no light to be found…

“Hard times are a passport that gives you permission to go places you wouldn’t get to any other way.” – Levi Lusko

Happiness is truly as simple as putting our faith and trust in Jesus Christ our Savior. We are never promised a life of easement nor a life of luxury, but with God by are side we are given the ability to be content in whatever situation we are facing today. You can take each moment with strength, knowing that your faith in God will grow stronger through each trial, that your faith can shine brighter than before through this rough patch, and that God is using you for a purpose through each moment.

Chicken Pot Pies with Olive Oil Biscuits
Individual Chicken Pot Pies topped with Olive Oil Biscuits

I will have to admit that I preferred the individual pot pies over making one large chicken pot pie, because they are just SO ADORABLE! The individual pot pies were such crowd pleasers… I mean each person in my family was reaching for the individual-sized ones faster than I could even say ‘they’re ready.’

Chicken Pot Pies with Olive Oil Biscuits
Healthy Chicken Pot Pie with Olive Oil Biscuits
Chicken Pot Pies with Olive Oil Biscuits
Individual Chicken Pies with Olive Oil Biscuits

Time to impress the fam and friends… let’s grab our aprons and start cooking!

Chicken Pot Pies with Olive Oil Biscuits

Course: Main Course
Cuisine: American
Keyword: fall recipes, individual pot pies, pot pies
Servings: 6 to 8


For Chicken Pot Pie:

  • 1 Red Onion, minced
  • 2 tbsp. Olive Oil
  • 4 tbsp. Milk
  • 2 Medium Carrot Sticks, diced
  • 3 Celery Stalks, diced
  • 1 cup Peas
  • 1 3/4 cup Chicken or Vegetable Broth
  • 4 tbsp. Flour
  • 2 Small Yukon or Sweet Potatoes, diced
  • 1 tbsp. Dried Herbs
  • 4 tsp. Dijon Mustard
  • 2 cups Shredded Chicken, cooked
  • 1 tsp. Black Pepper
  • 1 tsp. Sea Salt

For Olive Oil Biscuits:

  • 1/4 cup Olive Oil
  • 3/4 cup Milk
  • 1/2 cup Greek Yogurt
  • 2 1/2 cups All-Purpose Flour
  • 1/2 tsp. Baking Soda
  • 3 tsp. Baking Powder
  • 1/2 tsp. Sea Salt


For Chicken Pot Pie:

  • In a pan over medium high heat, add in 1 tbsp. olive oil and the minced red onion. Cook for 4-5 minutes, or until the red onion becomes slightly transparent.
  • Reduce the heat to medium, then add in the milk, 1/2 tsp. sea salt, diced carrots, diced celery, peas, diced yukon potatoes, and remaining 1 tbsp. olive oil. Cover with a lid and cook for 10 minutes, stirring occasionally.
  • In the meantime, mix together the flour, remaining 1/2 tsp. sea salt, black pepper and dried herbs in a small bowl.
  • Add in the broth and dijon mustard into the vegetable mix. Stir to combine. Then, add in the flour mixture and stir to combine, as well.
  • Stir in the shredded chicken with a spatula until evenly distributed. Cover and simmer for 10 minutes.

For Olive Oil Biscuits:

  • Preheat oven to 450F.
  • In a mixing bowl, whisk together the flour, sea salt, baking soda, and baking powder. Add in the olive oil and use your fingers to pinch together the mixture.
  • Add in the greek yogurt and milk, whisk together until a sticky dough forms.
  • Roll out the biscuits on a floured surface to be about 1" thick. Cut the biscuits into your preferred shape, depending on if you will be serving as one large pot pie or individual pot pies.
  • Place the pot pie filling into your desired baking dishes and place the cut-out biscuits on top to cover the surface. Wash with a little bit of olive oil. Bake for 12-14 minutes, or until golden brown on top.
  • Allow the pot pies to cool a few minutes, and serve warm.

Hope you all enjoy this recipe and happy cooking! xxL

You may like these recipes, as well:

Brown Rice, Spinach and Mushroom Veggie Loaf

Mexican Street-Style Deviled Eggs

Summer Squash, Mushroom & Basil Pasta

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