Mom's Fabulous Chicken Pot Pie with Biscuit Crust

Ingredients ¼ cup butter 1 small onion, chopped 3 medium celery ribs, chopped 3 medium carrots, chopped

⅔ cup frozen peas 3 tablespoons chopped fresh parsley ¼ teaspoon dried thyme ¼ cup all-purpose flour 2 cups lower-sodium chicken broth

⅔ cup half-and-half cream salt and ground black pepper to taste 3 cups cooked chicken, cut into bite-size pieces 1 (16.3 ounce) can refrigerated flaky-style biscuits 1 large egg yolk, beaten 1 tablespoon water

Directions Assemble your ingredients and set the oven temperature to 175 degrees Celsius, or 350 degrees F.

In a skillet over medium-low heat, melt the butter. Stirring periodically, sauté the onion, celery, and carrots for around 15 minutes or until they become soft.

Add the peas, flour, thyme, and parsley. Cook, stirring constantly, for approximately 5 minutes, or until the flour coats the veggies and starts to fry.

Add the half-and-half and chicken broth, whisking the mixture until it thickens and bubbles. Add the cooked chicken and season with pepper and salt.

Place the chicken, veggies, and sauce in a baking dish that measures 7 by 11 inches. Place a layer of biscuits over the filling.

In a small bowl, beat egg yolk with water. Drizzle mixture onto biscuits. Bake for 20 to 25 minutes in a preheated oven, or until the biscuits are golden brown and the pie mixture is bubbling.

Take out of the oven and give it a 10-minute rest before serving.