• Preheat oven to 425 F.

Make the Pie Crust

• In a large bowl add cubed butter, salt and flour. Using a pastry cutter or two knives cut together the flour and butte until it resembles crumbly flour.
• Slowly add in the ice cold water until the dough starts to come together. Once the dough starts to come together pour onto a counter and use your hands to combine the dough.
• Split the dough in 12 section and place onto a floured surface and roll out half the pie crusts to fit your pie pan. If the dough starts to stick to the rolling pin, sprinkle a little flour on top.
• Transfer the rolled-out crust to your pie pan, pressing it gently to fit the bottom and sides.

Make the Pot Pie Filling

• Melt butter in a cast iron pan and add in onion and carrot. Cook over medium heat until soft.  
• Add in flour. Cook for 1-2 minutes.
• Add in chicken stock, seasonings, chicken, and heavy cream. Simmer for 5 minutes to thicken sauce. 
• Top with biscuits and bake according to biscuit instructions.

Assemble the Pot Pies

• Add about 1 cup of filling to each of the prepared pie pans.
• Roll out remaining pie crust and place on top of filled pie pans.
• Crimp the edges and bake pies for 25-30 minutes, or until crust is golden brown.

Make Ahead Option

• Assemble the pot pies fully, including the top crust and crimped edges. Place the pie pans on a baking sheet and freeze uncovered for 1–2 hours, or until the pies are solid. Wrap each pie tightly in plastic wrap, then in foil to prevent freezer burn.
• HOW TO BAKE FROM FROZEN: Preheat oven to 400°F. Remove any plastic wrap or foil and place the frozen pot pie on a baking sheet. Bake for 45–55 minutes, or until the crust is golden brown and the filling is bubbling around the edges. If the edges begin to brown too quickly, tent with foil during the last 10–15 minutes.