4 cups chicken stock
1 cup cream
1/4 cup flour

chicken meat (from the chicken used to make stock)
½ cup diced celery
½ cup peeled, diced carrot
½ cup frozen green peas
1 ½ cups quartered brown crimini mushrooms
1/3 cup chopped curly leaf parsley
1 tbsp. chopped fresh thyme
1 tsp. dried poultry seasoning
2 tsp. salt
2 tsp. black pepper

Pre-heat the oven to 375º.

Reheat the chicken stock in a saucepan over medium-high heat. Whisk the cream and flour into the chicken stock and let it cook for 10 minutes until it begins to bubble and thicken.

Pour the heated chicken stock into a large bowl and add the chicken meat, celery, carrots, peas, mushrooms, parsley, thyme, poultry seasoning, salt and pepper.

Pour the chicken pie mixture into a greased 10 x 13 glass baking dish. Bake the chicken pie for 45 minutes.

While the chicken pie is baking, make the biscuits.

Biscuits
3 ¼ cups all-purpose flour
2 tbsp. baking powder
1 tsp. salt
½ cup chilled, unsalted butter, cut into chunks
1 cup whole milk

Sift the flour, baking powder and salt together into a large bowl. Using a pastry cutter, cut the butter into the flour mixture until it looks like small peas.

Pour the milk into the flour and butter mixture until it forms a wet dough ball.

Place the dough onto a lightly floured surface. Roll the dough out to a thickness of ¾”.

Using a 2-3” round cutter, cut the dough into biscuits.

Remove the baking dish from the oven and place the biscuits on top of the chicken pie and return the chicken pie to the oven.

Continue to bake the chicken pie with the biscuits until the biscuits just start to turn golden, about 15 minutes.

Remove the baking dish from the oven and let it cool for 15 minutes.

Bring the chicken and biscuits to the table in the baking dish and serve family style.