Biscuit Chicken Pot Pie

• • 2 Tablespoons vegetable oil

  • 1 onion, chopped fine

  • 1 cup of chopped carrots

• 1/4 cup finely chopped celery

  • 1 cup thawed peas

  • Kosher salt and freshly ground black pepper

  • 4 tablespoons unsalted butter

  • ½ cup of all-purpose flour

  • 1½ cups milk

  • 2 to cups of low-sodium chicken broth

  • 1 regular size can of cream of chicken soup

  • ½ teaspoon dried thyme

  • 2 cups (about 1 pound) of cooked, shredded chicken

  • ¾ cup frozen peas, thawed

  • 1 refrigerated package of Pilsbury Grands Biscuits (8 biscuits)

Instructions

• 1. Preheat the oven to 400 degrees.

  2. In a large pan heat your oil on medium-high heat. Once the oil is hot, saute the onions, carrots, and celery until tender, about 5-7 minutes. Season with salt and pepper to taste. Transfer cooked vegetables to a bowl with the chicken and peas; set aside.

  3. Reduce the heat to medium and add the butter to the same pot. When melted, stir in the flour and cook, stirring constantly for 1 minute. Whisk in the milk, chicken broth, cream of chicken soup and thyme. Allow the sauce to come to a simmer and let it simmer for 1 minute to thicken. Season with salt and pepper.

  4. Turn off the heat and transfer the vegetables and chicken to the pot, stirring until the filling is well-combined. If the filling is too thick, stir in some extra chicken broth milk.

  5. Pour the filling into a 13x9-inch baking dish and bake for 18 minutes. Remove the dish from the oven (keeping the oven on and door closed) and top the filling with 8 biscuits (yes, raw biscuits). Return the baking dish to the oven and bake for an additional 10-12 minutes, until the biscuits are golden brown and the filling is bubbly. Cool for 5 minutes before serving.

Adapted from: http://www.sixsistersstuff.com/2014/09/easy-biscuit-chicken-pot-pie.html