Chicken Pot Pie with Biscuits: Ultimate - Cooking with Kendra

Ingredients

• 4 Tbsp unsalted butter (for filling)
• 1 Tbsp olive oil or neutral cooking oil
• 1 large yellow onion, finely diced
• 2 large carrots, peeled and diced
• 2 stalks celery, diced
• 1/3 cup all-purpose flour (for roux)
• 3 cups low-sodium chicken stock, hot
• 1/2 cup whole milk or single cream
• 1 tsp dried thyme
• 3 cups cooked chicken breast or thigh, shredded or cubed
• 1 cup frozen peas and corn mixture
• Kosher salt and freshly ground black pepper, to taste
• 1/4 cup fresh parsley, chopped
• 2 cups all-purpose flour (for biscuits)
• 1 Tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp Kosher salt (for biscuits)
• 6 Tbsp frozen or very cold unsalted butter, cubed
• 3/4 cup cold buttermilk
• 1 Tbsp melted butter (for brushing tops, optional)