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Biscuit Pot pie

Biscuit Pot pie ๐Ÿฅง

Ingredients

Ingredient Checklist

ยผ cup butter

1 small onion, chopped

3 medium celery ribs, chopped

3 medium carrots, chopped

โ…” cup frozen peas

3 tablespoons chopped fresh parsley

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ยผ teaspoon dried thyme

ยผ cup all-purpose flour

2 cups lower-sodium chicken broth

โ…” cup half-and-half cream

salt and ground black pepper to taste

3 cups cooked chicken, cut into bite-size pieces

1 (16.3 ounce) can refrigerated flaky-style biscuits (such as Pillsbury Grandsยฎ)

1 large egg yolk, beaten

1 tablespoon water

Instructions

Step 1
Preheat the oven to 350 degrees F (175 degrees C).

Step 2
Melt butter in a skillet over medium-low heat. Add onion, celery, and carrots and cook, stirring occasionally, until tender, about 15 minutes.

Step 3
Stir in peas, flour, parsley, and thyme and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes.

Step 4
Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Stir in cooked chicken, and season with salt and pepper.

Step 5
Transfer chicken, vegetables, and sauce into a 7ร—11-inch baking dish. Arrange biscuits on top of the filling.

Step 6
Beat egg yolk with water in a small bowl. Brush mixture over the biscuits.

Step 7
Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbly, 20 to 25 minutes.

Step 8
Remove from the oven and let rest for 10 minutes before serving.

Written by Allen Wingate

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