Chicken Pot Pie {Biscuit or Pie Crust Top}

olive oil

chopped onion or shallots

(4-6 ounces) chopped celery, about 2-3 stalks

(about 8 ounces) chopped carrots, about 3-4 large carrots

(about 10-12 ounces) peeled and chopped (1/4-inch) potatoes, russet, red or Yukon gold, about 1 large or 2 small-medium potatoes

coarse, kosher salt

black pepper (I always use coarse black pepper)

butter

all-purpose flour

low-sodium chicken broth

milk (I use 2%)

(about 12-16 ounces) cooked, diced chicken

(3-4 ounces) frozen peas

Topping of choice (biscuit or pie crust)

all-purpose flour

baking soda

baking powder

salt

butter, cut into pieces and chilled

buttermilk (plus more, if needed – up to 1/4 cup)

-inch pie crust recipe (this is my favorite and here’s another go-to), sugar reduced to 1 teaspoon for either recipe (and pie crust increased by half if you like a thicker crust)