Ingredients
4 tablespoons butter
1 small onion chopped
2 ribs celery chopped
3 medium carrots peeled and chopped
2 teaspoons chopped fresh thyme
1/4 teaspoon poultry seasoning
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
2 cups low-sodium chicken broth
1/2 cup whole milk
1 large Yukon Gold Potato peeled and diced
3 1/2 cups cooked chicken shredded or diced
3/4 cup frozen baby peas
1 (8-10 count) tube biscuits Grands biscuits
1 egg room temperature
1 tablespoon cool water
fresh chopped thyme or rosemary
Instructions
Melt the butter in a Dutch oven or heavy skillet over medium heat. Add the onions, celery, and carrots and cook until the onions and celery are soft.
Reduce the heat to low, add the thyme, poultry seasoning, salt, and freshly ground black pepper. Cook for 1 minute while stirring continously. Sprinkle with the flour and continue cooking for 2 minutes while stirring.
Slowly whisk in the chicken broth and milk. Add the potatoes and bring the mixture to a gentle boil. Reduce the heat and simmer until the potatoes and carrots are tender.
Meanwhile, preheat the oven to 350 degrees. Cover a large baking sheet with parchment paper. Open the canned biscuits and place them on the parchment paper a couple of inches apart.
Lightly beat the egg and water together to make an egg wash. Brush the tops and the sides of the biscuits lightly with the egg wash. Place them in the oven and prebake for 8-9 minutes.
Stir the cooked chicken and peas into the Dutch oven with the creamy gravy and vegetables. Spoon the cooked mixture into a 9×13 inch casserole dish or one of almost equivalent size.
Place the prebaked biscuits on top of the chicken mixture with the browned side down. Brush the tops lightly with the egg wash. Bake the casserole at 350 degrees for 10 minutes. Then cover the casserole dish with aluminum foil and bake for another 10 minutes.