Chicken pot pie is my ultimate comfort food. That’s why, even though I’ve already posted three recipes for it, I’m posting another. There are some things I believe you can never have too many recipes for, and chicken pot pie is one of them. This version is especially comforting, and is the kind of meal I envision as a Sunday dinner.
Out of all the pot pies I’ve made, I think this is the richest. The sauce is luxuriously thick, and the cream cheese in the biscuits makes them super tender. I’ll definitely be making the biscuits on their own for breakfast. I’d say they stole the show, but their awesomeness fully matched the rest of the pot pie. To whip this up in no time, you can use a store-bought rotisserie chicken. We made it with what was left of a roast chicken, which I think is one of the best uses of leftovers. Clara absolutely loved this and had the best time picking up shreds of chicken and vegetables off her tray. We found ourselves giving her more from our plates because she finished hers so quickly. I’d call that a win.