After a long debate, I have stopped calling this Chicken Pot Pie. A pot pie would have a pie crust, possibly top and bottom, and this does not- it has biscuits on top. I agree; I was wrong. I blame my mother...
The recipe was titled "Vermont Chicken and Biscuits," although my mom has been making me some version of this my whole life (I think it came off the Bisquik box, but don't tell anyone).
This recipe came from the Vermont angle of the cookbook "At Blanchard's Table" (they moved from Vermont to Anguilla to start a restaurant).
Since the original version made 12 servings, here are the portions I used to serve 2... for 3 days:
3 lbs chicken breast
1/2 large onion
1/4 c shallots
1 stalk celery
1 bay leaf
3/4 t thyme
3/4 T parsley
1 c chicken broth
Preheat oven to 475, pour gravy over chicken, layer biscuit dough on top. Bake for 20 minutes.
I made a great salad to go with it: apples, red onion, goat cheese, walnuts, balsamic and olive oil.