Chicken and Biscuits Pot Pie

Ingredients

1 1/2 tablespoons vegetable oil
1 large onion, chopped fine
3 medium carrots, peeled and cut crosswise 1/4-inch thick
2 small ribs celery, cut crosswise 1/4-inch thick
Salt and freshly ground black pepper
1/2 cup nsalted butter
1/2 cup unbleached all-purpose flour
1 1/2 cups milk
3 cups chicken broth
3  shredded chicken
1 cup frozen peas, thawed

1 can grand biscuits


Directions

Preheat the oven to 400 degrees F. Heat a large heavy-bottomed pot or Dutch oven over medium-high heat and add the oil. Once the oil is hot, sauté the onions, carrots, and celery until tender, about 5-7 minutes. Season with salt and pepper to taste. Transfer cooked vegetables to a bowl with the chicken; set aside.

Reduce the heat to medium and add the butter to the same pot. When melted, stir in the flour and cook, stirring constantly for 1 minute. Whisk in the milk, chicken broth, and thyme. Allow the sauce to come to a simmer and let it simmer for 1 minute to thicken. Season with salt and pepper and stir in the sherry (if using). Turn off the heat and transfer the vegetables and chicken to the pot, stirring until the filling is well-combined. Mix in the peas and parsley. If the filling is too thick (you’ll know), stir in the extra chicken broth, about 1/4 cup at a time up to 3/4 cup until the filling loosens up a little.

Pour the filling into a 13×9-inch baking dish and bake for 18 minutes. Remove the dish from the oven (keeping the oven on and door closed) and top the filling with the biscuits. Return the baking dish to the oven and bake for an additional 10-12 minutes, until the biscuits are golden brown and the filling is bubbly. Cool for 5 minutes before serving.