• Heat oven to 375°F.
• Over medium-high heat, melt ¼ cup of unsalted butter in a large 12” inch cast iron (or other oven proof) skillet. Add the 1 cup diced onion, 1 cup diced celery, 1 cup diced carrots to the butter and sauté for 5 minutes, or until the onions are soft and fragrant.
• Season with the 1 teaspoon salt, ½ teaspoon pepper, ½ teaspoon celery seed, 1 clove garlic (or frozen cube), and 1 teaspoon fresh finely chopped thyme stirring to combine. Sprinkle ¼ cup flour over the vegetables and stir while creating a thick paste sautéing for 2 minutes.
• Slowly add 2 cups whole milk. Once the milk is fully incorporated, whisk in 2 cups chicken broth. Simmer, whisking until the mixture has slightly thickened.
• Add 3 cups of cooked shredded chicken and 1 cup frozen petite peas to the sauce.
• Evenly place 1 tube of extra flaky biscuits on top of the pot pie mixture.
• Place in the oven on the middle rack for 20 minutes and bake until the biscuits are golden brown and the filling is bubbling. If it is browning too quickly, cover biscuits with foil.
• While the biscuits bake, combine 2 tablespoons melted unsalted butter with 2 tablespoons finely chopped herbs, and 1 garlic clove (or frozen cube).
• Carefully remove the skillet from the oven and top biscuits with melted herb butter. Cool before serving.

SERVING SUGGESTIONS

• Serve with my favorite simple side salad.

SWAP SUGGESTIONS

• Protein: I like using a rotisserie chicken but you can also cook 2-3 chicken breasts and shred.
• Vegetarian: Swap shredded chicken for 3 cups peeled and diced russet potatoes. Swap chicken stock for vegetable stock.

WEEKEND PREP / MAKE AHEAD

• Chop the celery, carrots, and onions in advance or purchase the Trader Joe’s MirePoix Mix as a shortcut ingredient in this recipe.