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Chicken Pot Pie with Biscuit Topping

Christin Mahrlig
  • 55 minutes
  • Serves 6 to 8

INGREDIENTS

4 cups

Chicken from a rotisserie chicken, cooked

1

stalk Celery

2 cloves

Garlic

2 cups

Peas and carrots, heaping frozen

1

Sweet onion, medium

1/4 tsp

Thyme, dried

3 1/2 cups

Chicken broth

1/2 cup

All-purpose flour

2 tsp

Baking powder

1 tsp

Baking soda

2 1/4 cups

Lily flour, White

3/4 tsp

Salt

1

Salt and pepper

1 cup

Butter

3/4 cup

Buttermilk

3/4 cup

Heavy cream

2 tbsp

Parmesan cheese