It’s funny that Sinful Pot Pie N’ Biscuits is called “sinful” when it’s one of the tastiest, most rustic, and most wholesome dishes ever created. It might be sinfully delicious, but it really does have a heart of gold! Well, golden-brown chicken that is, along with fluffy potatoes and garden veggies in a savory, creamy sauce. More than that, Sinful Pot Pie N’ Biscuits has a golden-brown exterior with a flaky, buttery, and herb-infused biscuit topping. It may be a sin to crave this dish as much as you are going to!


For the filling:

  • 1 cup potatoes, cut into small cubes
  • 1 cup small cauliflower florets
  • 1 cup carrots, cut into small cubes
  • water, to taste
  • 2 tablespoons olive oil
  • 1 medium onion, chopped small
  • 2 stalks celery, chopped small
  • 3 cloves garlic, minced
  • 2 (12-ounce) chicken breasts, boneless and skinless, cut into 1-inch chunks
  • 2 teaspoons fresh rosemary, minced
  • 2 teaspoons fresh sage, minced
  • 1/2 cup white wine
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon nutmeg
  • 1/2 cup peas
  • 1/2 cup half-and-half
  • 1 tablespoon lemon juice

For the biscuits:

  • 1 cup all-purpose flour
  • 1 cup whole-wheat pastry flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon fresh rosemary, minced
  • 5 tablespoons butter, frozen, grated
  • 1 cup cold buttermilk


Step 1 –In a large pot, add the potatoes, the cauliflower, and the carrots.

Step 2 –Cover the vegetables with 1-2 inches of the water.

Step 3 –Bring the water to a simmer on the stovetop, simmering the vegetables until they are just tender, about 8-10 minutes.

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Step 4 –Drain the vegetables and set them aside in the pot.

Step 5 –In a large oven-safe pan over medium-low heat, heat the olive oil.

Step 6 –Add the onions to the hot oil and cook until they turn golden-brown, about 15 minutes.

Step 7 –Add the celery and the garlic to the onions and cook until the celery is softened, about 5 minutes.

Step 8 –Move the vegetables to one side of the pan and add the chicken, 2 teaspoons of the rosemary, and the sage to the open side of the pan.

Step 9 –Cook the chicken mixture, stirring occasionally, until the chicken is cooked through and reaches an internal temperature of 165 degrees F, about 8-10 minutes.

Step 10 –Add the wine to the pan and, using a wooden spoon, scrape the bottom of the pan to release the browned bits.

Step 11 –Move the chicken and the vegetables to the outer edges of the pan and add 4 tablespoons of the butter to the center well.

Step 12 –Melt the butter.

Step 13 –Add 1/4 cup of the all-purpose flour to the melted butter and whisk to combine until the raw flour smell disappears, about 1-2 minutes.

Step 14 –Add the broth, 1/2 teaspoon of the salt, the pepper, the nutmeg, and the potato mixture to the pan and bring the mixture to a simmer.

Step 15 –Transfer the pan away from the heat.

Step 16 –Add the peas, the half-and-half, and the lemon juice to the mixture and gently stir to combine.

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Step 17 –Preheat the oven to 425 degrees F.

Step 18 –In a large bowl, add the remaining all-purpose flour, the whole-wheat flour, the baking powder, the remaining salt, and the remaining minced rosemary and mix until well-combined.

Step 19 –Add the remaining frozen butter and the buttermilk to the flour mixture and stir until just combined into a dough.

Step 20 –Using a 1/4 cup scoop, scoop 10 biscuits from the dough and place them on top of the filling.

Step 21 –Place the pan in the oven and bake for 10 minutes.

Step 22 –Reduce the oven temperature to 375 degrees F.

Step 23 –Bake until the biscuits are golden-brown and the filling is bubbly, about 20 minutes.

Step 24 –Transfer the pan from the oven and allow it to cool for 10-15 minutes.

Step 25 –Serve.