Chicken Pot Pie with Biscuit Topping

I looove to try new recipes. I freeze everything I can and I love to help people fill their freezer, whether it is by me personally, or to help educate those who want to learn.

subheading: FILLING:

½ cup butter (1 stick)

1 medium sweet onion, chopped

1 stalk celery, chopped

2 cloves garlic, minced

½ cup all-purpose flour

3 ½ cups chicken broth

¾ cup heavy cream

2 cups heaping frozen peas and carrots, defrosted

4 cups shredded cooked chicken from a rotisserie chicken

¼ teaspoon dried thyme

salt and pepper

subheading: BISCUIT TOPPING:

2 ¼ cups White Lily flour or 2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

¾ teaspoon salt

6 tablespoons very cold butter, cut into ½-inch cubes

¾ to 1 cup buttermilk

2 tablespoons melted butter

2 tablespoons freshly grated Parmesan cheese

Directions at spicysouthernkitchen.com

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