Chicken Pot Pie Casserole
INGREDIENTS:
4 tablespoons butter
1 small onion chopped
2 ribs celery chopped
3 medium carrots peeled and chopped
2 teaspoons chopped fresh thyme
¼ teaspoon poultry seasoning
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
2 cups low-sodium chicken broth
½ cup whole milk
1 large Yukon Gold Potato peeled and diced
3½ cups cooked chicken shredded or diced
¾ cup frozen baby peas
1 (8-10 count) tube biscuits Grands biscuits
1 egg room temperature
1 tablespoon cool water
fresh chopped thyme or rosemary
DIRECTIONS:
Melt the butter in a Dutch oven or heavy skillet over medium heat. Add the onions, celery, and carrots and cook until the onions and celery are soft.
Reduce the heat to low, add the thyme, poultry seasoning, salt, and freshly ground black pepper. Cook for 1 minute while stirring continously. Sprinkle with the flour and continue cooking for 2 minutes while stirring.
Slowly whisk in the chicken broth and milk. Add the potatoes and bring the mixture to a gentle boil. Reduce the heat and simmer until the potatoes and carrots are tender.
Meanwhile, preheat the oven to 350 degrees. Cover a large baking sheet with parchment paper. Open the canned biscuits and place them on the parchment paper a couple of inches apart …
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