Chicken pot pie with biscuits is a comforting classic that combines tender chicken, flavorful vegetables, and a creamy sauce, all nestled beneath a layer of golden-brown, buttery biscuits.
In a large cast iron pan or oven-proof skillet, melt butter over medium heat. Add the diced yellow onion, carrots, and celery and sauté until the vegetables are tender and aromatic.
Once the mixture has thickened, stir in the condensed cream of chicken soup and half and half, and add the potatoes. Simmer for an additional 5 minutes to begin softening the potatoes.