Biscuit Pot pie 🥧

Component Checklist

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

Step 1
Preheat the roaster to 350 degrees F( 175 degrees C).

Step 2
Melt adulation in a skillet over medium-low heat. Add onion, celery, and carrots and cook, stirring sometimes, until tender, about 15 twinkles.
Step 3
Stir in peas, flour, parsley, and thyme and chef, stirring constantly, until the flour fleeces the vegetables and begins to fry, about 5 twinkles.

Step 4
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.

Step 5
Transfer funk, vegetables, and sauce into a 7×11- inch baking dish. Arrange biscuits on top of the stuffing.

Step 6
Beat egg thralldom with water in a small coliseum. Encounter admixture over the biscuits.
Step 7
Singe in the preheated roaster until the biscuits are golden brown and the pie stuffing is bubbly, 20 to 25 twinkles.

Step 8
Remove from the roaster and let rest for 10 twinkles before serving.


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