Mom's Chicken Pot Pie with Biscuit Crust
AmericanChickenEasy1 minBy Northstar
Ingredients
Servings
6
- 0.3 cup butter
- 1 small onion, chopped
- 3 ribs celery, chopped
- 3 carrots, chopped
- 0.7 cup frozen peas
- 3 tbsp chopped fresh parsley
- 0.3 tsp dried thyme
- 0.3 cup all-purpose flour
- 2 cup lower-sodium chicken broth
- 0.7 cup half-and-half cream
- 0 to taste salt and black pepper
- 3 cup cooked chicken, cut into bite-size pieces
- 16 0.3 oz refrigerated flaky biscuits (e.g. Pillsbury Grands)
- 1 egg yolk, beaten with 1 tsp water
Instructions
- 1
Preheat oven to 350°F.
- 2
Melt butter in a skillet over medium-low heat. Cook onion, celery, and carrots until tender, about 15 minutes. Stir in peas, parsley, thyme, and flour. Cook 5 minutes, stirring constantly.
- 3
Whisk in chicken broth and half-and-half. Cook until thick and bubbling. Season with salt and pepper. Stir in chicken.
- 4
Transfer filling to a 2-quart baking dish. Arrange biscuits on top and brush with egg yolk wash.
- 5
Bake 20-25 minutes until biscuits are golden brown and filling is bubbling. Rest 10 minutes before serving.
Tags
american