3 C cooked chicken, cut into bite size pieces (or rotisserie)
1 can (16.3 oz) refrigerated flaky-style biscuits
1 egg yolk, beaten
1 TB water
Preheat oven 350.
In a skillet melt butter over med low heat and
cook onion, celery, and carrots til tender (15
min). Stir in peas, parsley, thyme, and flour
and cook stirring constantly, until the flour
coats the veggies and begins to fry (5 min).
Whisk in chicken broth and half&half and cook
until the sauce is thick and bubbling. Season to
taste with S&P. Stir in chicken meat
Transfer to a 2 qt. baking dish. Arrange biscuits
on top of the filling. In a small bowl beat egg
yolk with the 1 TB water and brush the biscuits.
Bake until biscuits are golden brown and pie
filling is bubbling. 20-25 min. Let rest 10 min
0 Out of 5 from
You can add this Chicken Pot Pie with Biscuit Crust recipe to your own private DesktopCookbook.