Prep. Preheat the oven to 425º F. Cut up the chicken, prep the vegetables, and make the biscuits.
Cook the vegetables. Melt the butter in the Dutch oven set over medium heat. Add the carrots, celery, and onions to the Dutch oven. Cook until the onions are translucent and the carrots are becoming tender. If including potatoes, cook until the potatoes are fork-tender.
Cook the chicken. Add the chicken to the vegetables and cook until cooked through and no pink remains.
Make the sauce. Sprinkle in the flour and cook for a minute. Pour in the broth and milk. Cook, stirring frequently, until the sauce has thickened in the chicken and vegetables to just slightly less than desired in your finished chicken pot pie. (Note: if a make-ahead or freezer meal, you will want your sauce to be a bit thinner.) Stir in the frozen peas and pour into a baking dish. Set aside.
Add biscuits and bake. Place the biscuits on top of the chicken pot pie. Sprinkle with black pepper and salt, if desired. Bake until the biscuits are golden brown and cooked through about 12-15 minutes. Remove from the oven and rest for 3 - 5 minutes. Serve warm.
Notes
Nutrition information does not include the biscuits or potatoes.
Storage Tips:
To store leftovers. Cover tightly and refrigerate for up to 3 days or freeze leftovers in freezer-safe containers for up to 3 months.To make ahead. Prepare the chicken pot pie, cover tightly, and place it in the refrigerator for up to a couple of days before cooking. Then, remove it from the refrigerator and allow it to reach room temperature as the oven preheats. Then bake and serve according to the recipe instructions.Freezer Meal Prep. Use a freezer-safe baking dish. Prepare the chicken pot pie, wrap it tightly with freezer-safe wrap, and then foil. Freeze for up to 3 months. To bake, thaw in the refrigerator overnight. Remove from the refrigerator as the oven preheats. Bake and serve according to the recipe instructions.