Chicken Pot Pie

Ingredients

• 8 cream biscuits (uncooked)
• 1 ½ lb chicken breasts (skinless, boneless)
• 2 cups chicken broth
• 1 ½ tbsp vegetable oil
• 1 onion chopped
• salt
• black pepper
• 4 tbsp butter
• ½ cup all-purpose flour
• 1 ½ cups milk
• ½ tsp dried thyme
• 3 tbsp dry sherry
• ¾ cup frozen peas
• 3 tbsp fresh parsley (minced)

Instructions

1. Heat oven to 400˚.
2. Cut chicken into medium-sized pieces and place in a skillet with chicken broth.
3. Cover and bring to a simmer over medium heat, and continue to cook about 8-10 minutes, or until chicken is just done.
4. Transfer chicken to a large bowl and reserve the broth in a measuring cup.
5. Increase the heat to medium high and heat oil in the pan.
6. Add onions, carrots and celery and saute until just tender, about 5 minutes. Season with salt and pepper to taste.
7. While the vegetables are sauteing, shred the chicken into bite-size pieces.
8. Transfer the cooked vegetables to a bowl with the chicken and set aside.
9. Heat the butter in the pan over medium heat. When the foaming subsides, add the flour and cook about 1 minute.
10. Whisk in the reserved chicken broth, milk and thyme.
11. Bring to a simmer and cook another 1 minute to thicken sauce.
12. Season with salt and pepper to taste and add sherry.
13. Pour the sauce over the chicken mixture and stir to combine.
14. Stir in the peas and parsley.
15. Pour the mixture into a 13x9 pan and top with pieces of biscuit dough.
16. Bake until the pastry is golden brown and the filling is bubbling, about 30 minutes.