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Ingredient Checklist

¼ cup butter

1 small onion, chopped

3 medium celery ribs, chopped

3 medium carrots, chopped

⅔ cup frozen peas

3 tablespoons chopped fresh parsley

¼ teaspoon dried thyme

¼ cup all-purpose flour

2 cups lower-sodium chicken broth

⅔ cup half-and-half cream

salt and ground black pepper to taste

3 cups cooked chicken, cut into bite-size pieces

1 (16.3 ounce) can refrigerated flaky-style biscuits (such as Pillsbury Grands®)

1 large egg yolk, beaten

1 tablespoon water


Step 1
Preheat the oven to 350 degrees F (175 degrees C).

Step 2
Melt butter in a skillet over medium-low heat. Add onion, celery, and carrots and cook, stirring occasionally, until tender, about 15 minutes.

Step 3
Stir in peas, flour, parsley, and thyme and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes.

Step 4
Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Stir in cooked chicken, and season with salt and pepper.

Step 5
Transfer chicken, vegetables, and sauce into a 7×11-inch baking dish. Arrange biscuits on top of the filling.

Step 6
Beat egg yolk with water in a small bowl. Brush mixture over the biscuits.

Step 7
Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbly, 20 to 25 minutes.

Step 8
Remove from the oven and let rest for 10 minutes before serving.

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