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Chicken Pot Pie with Biscuit Crust Recipe


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     Chicken Pot Pie with Biscuit Crust

Category   Entrees - Maindishes
Sub Category   None

1/4 C butter
1 small onion, chopped
3 stalks celery, chopped
3 carrots, chopped
2/3 C frozen peas
3 TB fresh parsley, chopped
1/4 tsp dried thyme
1/4 C flour
2 C low-salt chicken broth
2/3 C half&half
S&P to taste
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 before serving.

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