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One of my favorite breakfast, brunch and lunch places is Denver Biscuit Co. If you are ever in Denver, you must try it! One of my favorite things on the menu is the Chicken Potpie. This is my “make it at home version.” It has become one of my kid’s favorite dinners.

Start by making our Buttermilk Biscuits or if time is limited buy some frozen Pillsbury biscuits or a tube of refrigerator biscuits. Just know it won’t taste quite as good.

To make the gravy, start by prepping the vegetables. Except the peas. Leave them in the freezer for now. Place them in a pot, covered in water to an inch over the top. Simmer for about 10 minutes or until fork tender. Drain when done. Add the peas into the pot so they can start to thaw as you make the gravy.

Melt the butter and whisk in the flour. Slowly whisk in the chicken broth. Simmer till thick. If you wish it to be thicker, then add the cornstarch and water mixture.

Next add in the seasonings. Poultry seasoning, salt and pepper to taste, and fresh thyme.

Once you’ve reached your desired flavor, add in the vegetables and shredded chicken or turkey.

Stir it all together over medium heat till the meat and peas are heated through.

Ladle about a cup over a hot biscuit.

Optional to top off with French Fried Onions or thinly sliced onions crisped in an air fryer. YUMMY!

Inside Out Chicken Potpie

This Denver Biscuit Co. copycat recipe of their chicken pot pie is SO good and easy to make at home. Flaky biscuit smothered in rich, flavorful, rustic gravy filled with vegetable and shredded chicken or turkey. Great way to use up Thanksgiving leftovers.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course dinner, Entree, Main Course
Cuisine American


  • 8-10 biscuits *see our buttermilk biscuits recipe
  • 3 Tbsp butter
  • ¼ cup flour
  • 3 cups chicken broth
  • 1 tsp poultry seasoning
  • to taste salt & pepper
  • 1 Tbsp Fresh thyme or 1 tsp dried
  • 2 cups shredded rotisserie chicken or cooked turkey
  • 2 medium potatoes, scrubbed and diced
  • ½-1 cup carrots, peeled and sliced
  • 1 cup mushrooms, washed and sliced
  • ½ cup sweet onion, diced
  • ½ cup frozen peas
  • 2 tsp corn starch with 1 Tablespoon water optional
  • French fried onions or thin sliced onions crisped in an air fryer for the top. optional


  • Make or prep biscuits according to recipe or package.
  • Prep all the vegetable and place in a small or medium sized pot, leaving out the frozen peas for now. Cover with water to an inch above the top. Bring to a simmer and adjust heat to hold a steady simmer for about 10 minutes.
    Use a fork to check a potato and a carrot for doneness. The fork should stab in easily, with still some firmness and the vegetable does not fall apart.
  • Drain the veggies and add the peas in with them. The frozen peas will start to thaw as you prep the gravy.
  • In a heavy bottomed small pot or large saucepan, melt the butter. Put on low heat and whisk in the flour to make a thick paste.
  • Turn the heat to medium and whisk in the chicken broth, pouring slowly. I add a little at a time to make sure it stays smooth, and there are no lumps.
  • Bring to a simmer over medium high heat. Whisking occasionally. Simmer for about 5 minutes as it thickens. If you would like it thicker then whisk in the optional cornstarch and water mixture.
  • Add in the seasonings. Stir in. Take a taste to test for flavor. Add a little more salt to enhance the other flavors if needed.
  • Add in the precooked veggies and shredded chicken or turkey. Stir over medium heat till the peas and meat are heated through.
  • Ladle about 1 cup over a hot biscuit. Top with crispy onions if desired.


The gravy and biscuits can both be frozen separately. 
Keyword biscuits and gravy, leftover chicken, leftovers, pot pie, poultry, Thanksgiving

Buttermilk Biscuits

Flaky, moist biscuits perfect for breakfast lunch or dinner to use for sandwiches or on the side with butter and jam.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Bread, Breakfast
Cuisine American
Servings 12 biscuits


  • 1 3-inch biscuit cutter or glass rim
  • 1 Rolling Pin


  • 4 cups flour
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • ½ cup shortening or butter, cold
  • cups buttermilk
  • 4 Tbsp melted butter for brushing on top, optional


  • Preheat oven to 450°.
    Measure the dry ingredients into a medium sized bowl. Use a pastry cutter or fork to cut the butter or shortening into the dry ingredients.
  • Use a fork or your hands to make a well in the center of the dry ingredients. Pour the buttermilk into well.
  • Use a fork to slowly mix the dry ingredients into the butter milk. When it is mostly combined, I get my hands in there to squeeze, toss, mix and combine till it is a smooth, soft dough.
  • On a clean, dry surface, sprinkle a little flour then roll out the dough to ¼-½ inch thickness. Use a biscuit cutter or the rim of a glass to cut out biscuits. Place them on a lightly oiled baking sheet about 1-inch apart.
  • *The dough can be reworked. Roll up the scraps over and over till there is not enough left to cut anymore biscuits.
  • Brush the tops with melted butter. Bake at 450° for 10 minutes or until golden brown on top.
Keyword bread, breakfast