Chicken Pot Pie with Biscuit Crust


1/4 cup butter
1 onion, chopped
3 celery ribs, choppd
3 carrots, chopped
2/3 cup frozen peas, thawed
3 tbsp parsley, chopped
1/4 tsp dried thyme
1/4 cup all purpose flour
2 cups chicken broth
2/3 cup half and half
Salt and pepper to taste
1 can refrigerated flaky style biscuits
1 egg yolk, beaten
1 tbsp water


Preheat oven to 350F.

Melt butter in a skillet on medium low heat. Add the onion, celery and carrots and cook until tender, about 15 minutes. Add in the peas, parsley, thyme and flour and cook while stirring constantly until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in the chicken broth and half and half and cook until bubbly. Season to taste and mix in the chicken

Transfer all the filling to a 2 quart baking dish or large skillet. Arrange biscuits on top of the filling. In a small bowl, beat the egg yolk with water and brush on the biscuits.

Bake until golden brown and filling is bubbling, about 20-25 minutes. Let rest 10 minutes before serving.

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