Mom's Incredible Chicken Pot Pie with Biscuits

Ingredients List

• 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

Instructions

Start by gathering all the ingredients. Preheat your oven to 350°F (175°C).

Mix in peas, flour, parsley, and thyme, and cook, stirring continuously, until the flour coats the vegetables and begins to brown slightly, about 5 minutes.

Whisk in chicken broth and half-and-half, then cook until the sauce thickens and starts bubbling. Stir in the cooked chicken, and season with salt and pepper.

Whisk the egg yolk with water in a small bowl. Brush the mixture over the tops of the biscuits.

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

Nutritional Information (per serving)