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Chicken Pot Pie with Biscuit Crust

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PREP TIME
20 min
COOKING TIME
40 min
TOTAL TIME
70 min
SERVINGS
8 servings
Dinner
Chicken Pot Pie with Biscuit Crust
Ingredients
  • 1/4 cup butter
  • 1 small onion, chopped
  • 3 medium celery ribs, chopped
  • 3 medium carrots, chopped
  • 2/3 cup frozen peas
  • 3 tablespoons chopped fresh parsley
  • 1/4 teaspoon dried thyme
  • 1/4 cup all-purpose flour
  • 2 cups lower-sodium chicken broth
  • 2/3 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 Grands®)
  • 1 large egg yolk, beaten
  • 1 tablespoon water
Instructions
1
Acquire all necessary ingredients and prepare the cooking space by preheating the oven to 350 degrees Fahrenheit (175 degrees Celsius).
2
Heat butter in a pan over medium-low heat, allowing it to melt and become fluid. Introduce the onion, celery, and carrots into the pan and cook, stirring occasionally, until they become tender and soft, approximately 15 minutes.
3
Combine the peas, flour, parsley, and thyme in the pan with the vegetables. Cook, stirring constantly, until the flour coats the vegetables and begins to brown, roughly 5 minutes.
4
Blend the chicken broth and half-and-half in a separate container. Whisk this mixture into the pan with the vegetables, allowing it to thicken and bubble. Introduce cooked chicken into the mixture and season with salt and pepper.
5
Transfer the chicken, vegetables, and sauce to a 7x11-inch baking dish. Arrange biscuits on top of the filling.
6
Mix egg yolk with water in a small bowl, creating a liquid mixture. Brush this mixture over the biscuits.
7
Place the baking dish in the preheated oven and bake until the biscuits are golden brown and the pie filling is bubbly, approximately 20 to 25 minutes.
8
Remove the dish from the oven and allow it to rest for 10 minutes before serving.