Biscuit and Chicken Pot Pie

Ingredients:

Filling:

• 2 cups cooked chicken, shredded or diced
• 1 cup frozen peas
• 1 cup carrots, diced
• 1/2 cup celery, diced
• 1/3 cup unsalted butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1 3/4 cups chicken broth
• 2/3 cup milk

Biscuit Topping:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 cup buttermilk

Instructions:

For the Filling:

1. Preheat Oven:
   • Preheat your oven to 400°F (200°C).
2. Cook Vegetables:
   • In a large skillet, melt the butter over medium heat. Add the carrots, celery, and cook until the vegetables are slightly softened.
3. Add Flour and Spices:
   • Stir in the flour, salt, pepper, and thyme. Cook for 2 minutes, stirring constantly.
4. Gradually Add Liquids:
   • Gradually whisk in the chicken broth and milk. Continue stirring until the mixture thickens.
5. Add Chicken and Peas:
   • Add the cooked chicken and frozen peas. Stir until well combined. Remove from heat.
6. Transfer to Baking Dish:
   • Pour the chicken and vegetable mixture into a greased baking dish.

For the Biscuit Topping:

1. Prepare Biscuit Dough:
   • In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to cut the butter into the dry ingredients until it resembles coarse crumbs.
2. Add Buttermilk:
   • Pour in the buttermilk and stir until just combined. Do not overmix.
3. Form Biscuits:
   • Drop spoonfuls of biscuit dough onto the filling, spreading them out evenly.
4. Bake:
   • Bake in the preheated oven for about 20-25 minutes or until the biscuits are golden brown and the filling is bubbly.
5. Serve:
   • Allow the pot pie to cool for a few minutes before serving. Scoop out portions with both the biscuits and the filling.