Food sites such as CampbellsKitchen.com and AllRecipes.com feature chicken pot pie recipes that include biscuits as a main ingredient. Both recipes for chicken pot pie use refrigerated biscuits to form a solid crust on top of the dish.
Create the version on CambellsKitchen.com by combining 2 cans of cream of potato soup in a shallow 3-quart baking dish with 1 cup milk and 1/4 teaspoon each of black pepper and crushed dried thyme. Stir in 4 cups of frozen California blend vegetables, which includes, broccoli, carrots and cauliflower, after cooking them. Stir in 2 cups cubed chicken, and bake for 15 minutes at 400 degrees Fahrenheit. Stir the mixture, before placing a package of refrigerated biscuits over the chicken mixture and baking for another 15 minutes.
Make the version on AllRecipes.com by melting 1/4 cup butter in a skillet pan. Add 1 small chopped onion, 3 chopped celery stalks and 3 chopped carrots, cooking and stirring occasionally for 15 minutes. Stir in 2/3 cup frozen peas, 3 tablespoons chopped fresh parsley, 1/4 teaspoon dried thyme and 1/4 cup all-purpose flour. Stir constantly while cooking for five minutes. Whisk 2 cups low-sodium chicken broth and 2/3 cup half-and-half cream into mixture, and cook until bubbly.
Add salt and pepper to taste, and then stir in 3 cups cubed chicken. Transfer the mixture into a 2-quart baking dish. Arrange 1 can refrigerated flaky-style biscuits on top of the mixture. In a bowl, combine 1 egg yolk with 1 tablespoon water, and brush the mixture onto the biscuits. Bake for 20 to 25 minutes at 350 degrees Fahrenheit.