Fabulous Chicken Pot Pie

Nothin` like comfort foods. This one is yummy and easy. Grab a rotisserie chicken to make it even faster.
Recipe comes from allrecipes.com




Ingredients

1/4 cup butter
1 small onion, chopped
3 celery ribs, chopped
3 carrots, chopped
2/3 cup frozen peas
3 Tbsp chopped fresh parsley (1 tbsp dried)
1/4 tsp dried thyme
1/4 cup all-purpose flour
2 cups chicken broth
2/3 cup half-and-half cream
salt and ground black pepper to taste
3 cups cooked chicken, cut into bite-size pieces
1 cans refrigerated flaky-style biscuits (such as Pillsbury)
1 egg yolk beaten
1 Tbsp water

Directions

1. Preheat over to 350F
2. Melt butter in a skillet over med-low heat and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 mins, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 mins. Whisk in chicken broth and half-and half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.
3. Transfer the chicken , vegetables, and sauce into a 2 quart deep baking dish. Arrange biscuits on top of the filling. in a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.
4. Bake in the preheated over until the biscuits are golden brown and the pie filling is bubbling, about 20 mins let rest 10 mins before serving.