Chicken pot pie bake

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Ingredients

  • 4 tbsp. butter
  • 3  medium carrots, diced (about 1 1/2 cups)
  • 3 stalks celery, diced (about 1 1/2 cups)
  • 1 large yellow onion, diced (about 1½ cups)
  • 1 tsp. chopped fresh thyme
  • 1 tsp. kosher salt, divided
  • 1/2 tsp. freshly ground black pepper
  • 4 tbsp. all-purpose flour
  • 2 c. whole milk
  • 1 c. low-sodium chicken broth
  • 1 tbsp. Dijon mustard
  • 1/2 tsp. garlic powder
  • 4 c. cooked shredded chicken
  • 1 c. frozen peas
  • 1 (16.3-ounce tube) biscuit dough

Directions

Step 1

Preheat oven to 375º with rack in the center. In a large skillet, melt butter over medium-high heat. Add carrots, celery, onion, thyme, and ½ teaspoon salt, and cook, stirring often, until softened, 5 to 7 minutes. Add flour, and stir to coat vegetables. Cook for 2 minutes more, then add milk, broth, mustard, garlic powder, and remaining ½ tsp salt, whisking to combine. Increase heat to high and bring to a boil. Immediately reduce heat to medium and simmer, stirring often, until thickened, 3 to 5 minutes. Fold in chicken and peas .

Step 2

Transfer mixture to a 13″-x-9″ baking dish. Arrange biscuits on top of filling. Sprinkle all over with salt and pepper.

Step 3

Bake until filling is bubbling and biscuits are golden and risen, 22 to 25 minutes. Let cool 5 minutes before serving.


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