Easy Chicken Pot Pie with Sour Cream Biscuits

An easy yet comforting meal!

Author Erica Lea

1 tablespoon butter
¼ of a medium onion more if desired, chopped fine
2 carrots peeled and sliced thin
2 stalks of celery sliced thin
2 cloves garlic minced or chopped fine
salt and pepper to taste
½ teaspoon dried thyme
¼ cup all-purpose flour
2 ½ cups liquid I used ½ cup cream and 2 cups chicken broth, but you can use a combination of milk and any broth you wish
4 cups cooked chicken
2 cups frozen peas

1) In a medium saucepan, melt the butter. Once it's nice and hot, add the onion and cook until softened and transparent. Add the carrots and celery and cover; cook until tender. Add the garlic, salt and pepper to taste and thyme and cook for 2 minutes. Whisk in the flour and cook for an additional 2 minutes.
2) Slowly add the broth and milk or cream, whisking constantly. Bring to a boil. Add the chicken and peas. Taste and adjust seasoning if necessary. Pour into a baking dish (mine was 7" x 9" but you could use a square pan as well).

1) Meanwhile, as the filling is coming to a boil, preheat your oven to 375 degrees F (190 C).
2) In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Add the melted butter and sour cream and mix just until combined.
3) Scoop the biscuits over the prepared filling in 6 large lumps. Bake in preheated oven for 20-25 minutes, or until the filling is bubbly and the biscuits are golden. Remove from oven and allow to cool slightly before serving.