Ingredients 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 1 large egg yolk, beaten 1 tablespoon water
Directions Assemble your ingredients and set the oven temperature to 175 degrees Celsius, or 350 degrees F.
In a skillet over medium-low heat, melt the butter. Stirring periodically, sauté the onion, celery, and carrots for around 15 minutes or until they become soft.
Add the half-and-half and chicken broth, whisking the mixture until it thickens and bubbles. Add the cooked chicken and season with pepper and salt.
Place the chicken, veggies, and sauce in a baking dish that measures 7 by 11 inches. Place a layer of biscuits over the filling.
In a small bowl, beat egg yolk with water. Drizzle mixture onto biscuits. Bake for 20 to 25 minutes in a preheated oven, or until the biscuits are golden brown and the pie mixture is bubbling.