Chicken Pot Pie with Biscuits

• Biscuits:
• 2 cups flour
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 1/2 teaspoon kosher salt
• 6 tablespoons very cold salted butter
• 3/4 cup whole milk
• Filling:
• 4 tablespoons salted butter

a few sprigs of thyme

• 2 shallots
• 4 carrots, peeled and sliced thinly (about 2 cups)
• 4 celery stalks, chopped (about 1 cup)
• 1/4 cup flour

splash of dry white wine (optional)

• 2 cups whole milk
• 1 1/2 cups chicken broth
• 4 cups shredded chicken (I use a rotisserie chicken)
• 2 cups frozen peas
• 1 teaspoon salt

squeeze of lemon juice, black pepper, etc.

1. Prep: Preheat the oven to 425 degrees.
2. Biscuits: Mix flour, baking powder, sugar, and salt together. Grate butter and work it into the dry mix with your hands. Add milk and stir gently with a fork to bring it all together. Turn dough out onto a clean counter. Fold it over a few times to get it into a 1-2 inch thick layer. Cut 6-10 biscuits from it using a biscuit cutter, rim of a drinking glass, or… just a knife. Let’s not be too precious here.
3. Filling: Melt the butter in a large oven-safe Dutch oven or pan. Add the thyme and shallots; sauté for 5 minutes. Add the carrots and celery; sauté for 5 minutes. Add the flour; sauté for 1-2 minutes. Add a splash of wine; let it sizzle out. Slowly and gradually, add the milk and the chicken broth, stirring after each addition. The mixture should resemble a thick, creamy soup. Add chicken and peas. Season with salt, pepper, and lemon juice.
4. Bake: Arrange biscuits on top of filling. Brush biscuits with milk or butter for extra browning. Bake for 15-20 minutes, until hot, bubbly, and biscuits are cooked through.