# Ingredients:
→ For the Filling
01 - 2 tablespoons unsalted butter
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 2 cloves garlic, minced
06 - 1/3 cup all-purpose flour
07 - 2 cups low-sodium chicken broth
08 - 1 cup whole milk
09 - 2 cups cooked chicken breast, diced or shredded
10 - 1 cup frozen peas
11 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
12 - 1 teaspoon salt
13 - 1/2 teaspoon freshly ground black pepper
→ For the Biscuit Topping
14 - 2 cups all-purpose flour
15 - 1 tablespoon baking powder
16 - 1/2 teaspoon baking soda
17 - 1 teaspoon salt
18 - 6 tablespoons cold unsalted butter, cubed
19 - 3/4 cup cold buttermilk
20 - 1 large egg, lightly beaten for egg wash
# Instructions:
01 - Preheat oven to 400°F (204°C).
02 - In a large skillet or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery, sautéing for 6 to 8 minutes until softened. Add minced garlic and cook for 1 additional minute.
03 - Sprinkle flour over vegetables and cook, stirring constantly, for 1 to 2 minutes until flour is fully absorbed into the butter and vegetables.
04 - Gradually whisk in chicken broth and milk, stirring continuously until the mixture thickens, approximately 3 to 4 minutes.
05 - Stir in diced chicken, frozen peas, thyme, salt, and black pepper. Remove from heat.
06 - Pour the filling into a 9 by 13 inch baking dish or large pie dish.
07 - In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add cold cubed butter and cut in using a pastry blender or your fingertips until the mixture resembles coarse breadcrumbs.
08 - Add cold buttermilk and gently stir until just combined, being careful not to overmix the dough.
09 - Drop spoonfuls of biscuit dough evenly over the filling. If desired, brush the tops with beaten egg for a glossy, golden finish.
10 - Bake for 25 to 30 minutes until biscuits are golden brown and the filling is bubbling around the edges.
11 - Allow the pot pie to rest for 5 to 10 minutes before serving.
