Sort ingredients
uberjonas
QR Code
Listen
Pdf
Heat butter in a large sauté pan over medium heat.
Preheat oven to 350 degrees.
Add onion and celery along with a couple pinches of salt and pepper. Cook, stirring frequently, for about 4 minutes.
Add flour, garlic, thyme, oregano, sage, and a couple pinches of salt and pepper, and cook, stirring frequently for 1 minute.
Whisk in chicken broth and heavy cream until smooth and creamy.
Stir in frozen peas, carrots, and shredded chicken and cook for a minute or so until it thickens slightly. Season to taste with salt and pepper.
Roll out the biscuits with a rolling pin into about 5″ circles and place them in greased muffin tins. Use your fingers to crimp the overhanging edges. Brush the edges with egg wash.
Divide the chicken pot pie filling between the biscuit cups.
Bake for about 20-25 minutes until the biscuits are cooked through on the sides and bottom. Garnish with fresh chopped parsley and enjoy!
If you loved this recipe, please leave a 5-star rating and review below!