Chicken Pot Pie

Updated at: Wed, 25 Sep 2024 20:21:54 GMT

Step 1

Heat oven to 425°F.

Step 2

2. Melt the butter in a 12" inch cast iron (or other oven proof) skillet over medium heat.

Step 3

Add the onion, celery, carrots to the butter and sauté for 5 minutes, until the onions are tender and translucent.

Step 4

3. Add the flour, salt, pepper, celery seed, garlic powder, onion powder, sage, and thyme to the butter and vegetables creating a thick paste. Sauté for 2 minutes.

Step 5

4. Slowly add the milk. Once the milk is fully incorporated, slowly add the chicken stock.

Step 6

Simmer, whisking continuously until mixture has slightly thickened.

Step 7

Add the peas and chicken to the sauce.

Step 8

Top with unbaked gluten free biscuits. Make extra biscuits on the side.

Step 9

Place in the oven for 20-25 minutes until pastry is golden brown and filling is bubbling. If it is browning too quickly, cover with foil after it gets as dark as you'd like

Step 10

Brush biscuits with butter and rosemary salt.

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