Biscuit Pot pie 🥧
¼ mug adulation
1 small onion, diced
3 medium celery caricatures, diced
3 medium carrots, diced
⅔ mug firmed peas
3 soupspoons diced fresh parsley
¼ tablespoon dried thyme
¼ mug each- purpose flour
2 mugs lower- sodium funk broth
⅔ mug half- and- half cream
swab and ground black pepper to taste
3 mugs cooked funk, cut into bite- size pieces
1(16.3 ounce) can cooled short- style biscuits( similar as Pillsbury Grands ®)
1 large egg thralldom , beaten
1 teaspoon water
Preheat the roaster to 350 degrees F( 175 degrees C).
Melt adulation in a skillet over medium-low heat. Add onion, celery, and carrots and cook, stirring sometimes, until tender, about 15 twinkles.
Stir in peas, flour, parsley, and thyme and chef, stirring constantly, until the flour fleeces the vegetables and begins to fry, about 5 twinkles.
Whisk in funk broth and half- and- half, and cook until the sauce is thick and washing. Stir in cooked funk, and season with swab and pepper.
Transfer funk, vegetables, and sauce into a 7×11- inch baking dish. Arrange biscuits on top of the stuffing.
Beat egg thralldom with water in a small coliseum. Encounter admixture over the biscuits.
Singe in the preheated roaster until the biscuits are golden brown and the pie stuffing is bubbly, 20 to 25 twinkles.
Remove from the roaster and let rest for 10 twinkles before serving.