Ingredients:

For the Filling:

1 tablespoon olive oil

1 small onion, diced

2 carrots, diced

2 celery stalks, diced

3 cups cooked chicken, shredded or diced

1/3 cup all-purpose flour

2 cups chicken broth

1 cup milk

1 cup frozen peas

1 teaspoon dried thyme

Salt and pepper to taste

For the Biscuits:

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, cold and cubed

3/4 cup milk

Instructions:

For the Filling:

Preheat your oven to 400°F (200°C).

In a large skillet, heat the olive oil over medium heat. Add the onion, carrots, and celery, and cook until the vegetables are softened, about 5-7 minutes.

Stir in the cooked chicken. Sprinkle the flour over the mixture and cook for 2 minutes, stirring constantly.

Gradually add the chicken broth and milk, stirring continuously. Bring the mixture to a simmer and cook until thickened, about 5 minutes.

Stir in the frozen peas, thyme, salt, and pepper. Transfer the filling to a 9×13 inch baking dish or individual ramekins.

For the Biscuits:

In a large bowl, whisk together the flour, baking powder, and salt. Cut in the butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.

Gradually add the milk, stirring just until the dough comes together.

On a lightly floured surface, roll out the dough to about 3/4-inch thickness. Cut out biscuits using a round cutter or a glass.

Assembly:

Place the biscuits on top of the chicken filling in the baking dish.

Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.

Let the pot pie cool for a few minutes before serving.

Enjoy your Chicken Pot Pie with Biscuits!