Scott teach us how to cook chicken pot pie with biscuits topping. First, place a large sized saucepan on the stove, then add 4 tablespoons of unsalted butter. After the butter is melted add a medium red onion, 3 large stalks of celery and 2 large carrots, all chopped in quarter-inch dice. Meanwhile, you need to prepare 3 cups of shredded chicken. Add a half of a cup of flour into the pot and sautv© until tender for about 10-15 minutes. It's important to move the flour around to get the raw flour flavor out of it! After that add 1 and a half cups of chicken stock and turn it around until all it's combined, then add 1 cup and a half of whole milk and one teaspoon dried thyme. After that season with salt and pepper. Pour the mixture into a baking dish and top with the Parmesan biscuits; bake it for about 30 minutes in a 400¬8 oven until the biscuits are golden brown and the filling is bubbly. Enjoy!