Biscuit Pot Pie

How To Make Biscuit Pot Pie :

1. Preheat oven to 400°F (200°C).
2. Make the filling:
   In a large skillet or saucepan, melt butter over medium heat. Sauté onion, garlic, carrots, and celery until tender (about 5-7 minutes). Stir in flour and cook for 1 minute to form a roux.
3. Slowly add chicken broth and milk, stirring constantly until the mixture thickens (5-7 minutes). Add the cooked chicken, peas, thyme (if using), salt, and pepper. Simmer for 2-3 minutes, then pour into a greased 9×13-inch baking dish.
4. Make the biscuits:
   In a large bowl, whisk together flour, baking powder, and salt. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the milk until a dough forms.
5. Turn the dough out onto a lightly floured surface, pat it out to about 1/2-inch thick, and cut into rounds or squares.
6. Place biscuit dough evenly on top of the filling. Bake for 25–30 minutes, or until biscuits are golden brown and the filling is bubbly.
7. Let cool for 5 minutes before serving. Enjoy!

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