1. Add chicken, onions, carrots, celery, sea salt and sage to a large stock pot, cover with water
2. Over high heat bring to a rapid boil, reduce heat and cover, let simmer 15-20 minutes
3. Once chicken is cooked through, remove pot from heat, drain and allow to cool until you are able to comfortably handle the chicken
4. Chop the chicken into small strips
5. Add chicken and vegetables back to the stock pot, removing the sage
6. In a medium-sized pot, add the chicken broth, whole milk, cream cheese, poultry seasoning and sea salt, cook over medium heat until cream cheese is melted
7. In a small bowl whisk together corn starch and cold water until corn starch is fully dissolved
8. Reduce heat to low and whisk corn starch mixture in to sauce
9. Let sauce simmer 2-3 minutes until thickened
10. Pour sauce into chicken and vegetables, mix to coat

Biscuit Crust

1. Pre-heat oven to 450 degrees
2. In a large mixing bowl, mix together Bisquick, milk, cheddar cheese and pepper
3. Spread 1/2 the pot pie mixture into a large casserole dish
4. Form biscuit dough into small drop biscuits
5. Cover pot pie mixture completely with a single layer of drop biscuits
6. Bake in oven for 12-15 minutes until biscuit tops are golden
7. Let cool 3-5 minutes before serving

Skillet Pie Crust

1. Pre-heat oven to 450 degrees
2. Spread 1/2 the pot pie mixture into a cast iron skillet
3. Cover with 1 sheet of pie crust
4. With your fingers press pie crust around edge of the skillet to seal
5. Poke many small holes in the top with a fork
6. Bake for 12-15 minutes
7. Let cool 3-5 minutes before serving