Chicken Pot Pie with Biscuits

Ingredients 

Chicken Pot Pie 

• 2 small boneless skinless chicken breasts or 3 C cooked chicken
• 2.5 cups chicken broth 
• 4 Tablespoons butter 
• ½ cup onions finely diced 
• ½ cup celery finely diced 
• ½ cup carrots finely diced 
• 2 cloves garlic minced 
• ½ teaspoon EACH: Onion Powder Dry Thyme, Dry Rosemary 
• ¼ teaspoon ground sage 
• 1/4 dry white wine
• 1/3 cup flour 
• ½ cup Half and half
• 1 chicken bouillon cube or 1 tsp better than bouillon 
• 1 teaspoon low sodium soy sauce
• 1 cup frozen peas
• Biscuit Recipe

Directions 

For the Biscuits 

1. Prepare buttermilk biscuits but do not bake. Store formed biscuits on a plate in the fridge while you prepare the pot pie, then add the formed biscuits to the top when ready to bake. 
2. For the Chicken Pot Pie Add the uncooked chicken breast and chicken broth to a pot and let it bubble gently with the lid cracked for 15 minutes, until cooked through. 
3. Remove the chicken and use forks to shred. Set aside and reserve the broth that the chicken cooked in. 
4. Meanwhile, melt butter in a wide (12-inch) pan over medium heat and sauté onions, celery, and carrots for 5-6 minutes. 
5. Add garlic and seasonings. Toss to coat and cook for 1 more minute. Add flour and toss to coat. Cook for 2 minutes or until you can no longer smell raw flour. 
6. Add wine and simmer for a couple minutes. 
7. Add 2/3 of the chicken broth in small splashes, stirring to incorporate. Add the half and half in the same manner. 
8. Add chicken bouillon and soy sauce. 
9. Add the shredded chicken and stir to combine. 
10. Add the frozen peas and stir to combine and heat through. Remove from heat. 
11. Transfer filling to a lightly greased 9 x13-inch baking dish if your skillet isn’t oven safe. 
12. Add the biscuits to the top and bake at 425° for 15-18 minutes.
13. Lightly coat golden biscuits with even amounts of melted butter and honey (1 Tbls each). 

Source: https://thecozycook.com/wprm_print/37785