Biscuit Chicken Potpie

I've never been a big fan of potpies; maybe because I've really only had Marie Calendar's from frozen (the crust always burned and the vegetables were still crunchy). This changed my mind completely. The biscuit recipe alone is worth trying. So so good.

Biscuit Chicken Potpie

1 rotisserie chicken, cooked and shredded
6 tablespoons unsalted butter
5 carrots, peeled and chopped
4 ribs celery, chopped
4 cups chicken broth
1/4 cup flour
1 1/2 cups frozen green peas
salt and pepper to taste
1 egg
2 T. milk
12 herb biscuits (recipe follows)

Preheat oven to 375. Melt butter in large skillet over medium-high heat and add carrots and celery. Saute, stirring frequently, about 10 minutes. Add flour and cook, while stirring, until flour is light brown, 3-4 minutes. Slowly whisk in chicken broth and bring to a low boil. Add peas. Season with salt and pepper, reduce heat, and simmer, stirring occasionally, until thick, 10-15 minutes. Add chicken, remove from heat, and transfer to a 9x13 baking dish. Top with biscuits. Beat egg and milk together and brush over biscuits. Bake until biscuits are golden brown and chicken mixture is bubbling around edges, 25-30 minutes.

Herb Biscuits

3 1/2 cups all purpose flour, plus more for dusting
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 sticks unsalted cold butter, cut into small cubes
2 tablespoons dried parsley
1 1/2 cups buttermilk

Sift flour, baking powder, baking soda, and salt together in a large bowl. Cut butter into flour mixture, using a pastry blender or 2 knives, until mixture is coarse and crumbly. Stir in parsley. Make a well in center of flour mixture, pour in buttermilk, and stir using a fork until dough comes together- do not overmix. Turn onto a lightly floured surface and pat dough into a circle about 1/2 inch thick. Cut out biscuits using a floured 2 1/2 inch round cutter.