Ingredients
Ingredient Checklist
¼ cup butter
1 small onion chopped
3 medium celery ribs chopped
3 medium carrots chopped
⅔ cup frozen peas
3 tablespoons chopped fresh parsley
¼ teaspoon dried thyme
¼ cup all-purpose flour
2 cups lower-sodium chicken broth
⅔ 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
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 7×11-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.