With this chicken pot pie recipe, you will have your chicken pot pie, gravy, and biscuits all for the price of one. Guaranteed to be a family hit.

1 roasting chicken, 4 to 5 pounds, cut up
2 cup chicken broth
2 cups water
2 ribs celery with some leaves, sliced
1/2 tsp dry parsley flakes
1 green onion, chopped
1 1/2 tsp salt, or to taste if broth is salty

Chicken pot pie directions: Place chicken parts in a large stock pot or Dutch oven. Add broth, water, celery, parsley, green onion, and salt. Bring to a boil; skim off foam. Cover and simmer for about 2 hours, or until chicken is tender. Remove chicken to a platter to cool. Strain broth into a bowl; set aside. Discard chicken skin; remove meat from bones. Place meat in a shallow 2 1/2-quart baking dish. Pour cream gravy over chicken pot pie and top with sour cream biscuits. Bake chicken pot pie at 425° for 15 to 20 minutes. Chicken pot pie serves 6.

Cream Gravy

1/4 cup butter
1/4 cup flour
3 cups reserved chicken broth
2 egg yolks, lightly beaten
1/2 cup half-and-half

In a saucepan, melt 1/4 cup butter over low heat. Stir in 1/4 cup flour; cook, stirring, until bubbly. Gradually add 3 cups of the strained chicken broth; cook until thickened and smooth. Just before you pour over chicken pot pie, beat together 2 egg yolks and 1/2 cup of half-and-half; stir into the thickened broth.

Sour Cream Biscuit Dough

2 cups all-purpose flour
1 Tbs baking powder
1/2 tsp salt
1/2 cup butter
1/2 cup sour cream

Sift flour, measure, and sift again with baking powder and salt; blend in butter. Add sour cream; knead several times on a lightly floured surface. Pat dough out, cut into diamonds or rounds and place over chicken or drop dough onto chicken pot pie by tablespoon.

Enjoy this chicken pot pie recipe.