Ingredients
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
Preheat the oven to 400 degrees.
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.
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.
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.
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