Ingredientes<\/p>\n
Ingredient Checklist<\/p>\n
\u00bc cup butter<\/p>\n
1 small onion, chopped<\/p>\n
3 medium celery ribs, chopped<\/p>\n
3 medium carrots, chopped<\/p>\n
\u2154 cup frozen peas<\/p>\n
3 tablespoons chopped fresh parsley<\/p>\n
\u00bc teaspoon dried thyme<\/p>\n
\u00bc cup all-purpose flour<\/p>\n
2 cups lower-sodium chicken broth<\/p>\n
\u2154 cup half-and-half cream<\/p>\n
salt and ground black pepper to taste<\/p>\n
3 cups cooked chicken, cut into bite-size pieces<\/p>\n
1 (16.3 ounce) can refrigerated flaky-style biscuits (such as Pillsbury Grands\u00ae\ufe0f)<\/p>\n
1 large egg yolk, beaten<\/p>\n
1 tablespoon water<\/p>\n
Continue Reading in next page<\/p>\n
Instrucciones<\/strong><\/p>\n Step 1 Step 2 Step 3 Step 4 Step 5 Step 6 Step 7 Step 8
\nPreheat the oven to 350 degrees F (175 degrees C).<\/p>\n
\nMelt butter in a skillet over medium-low heat. Add onion, celery, and carrots and cook, stirring occasionally, until tender, about 15 minutes.<\/p>\n
\nStir in peas, flour, parsley, and thyme and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes.<\/p>\n
\nWhisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Stir in cooked chicken, and season with salt and pepper.<\/p>\n
\nTransfer chicken, vegetables, and sauce into a 7\u00d711-inch baking dish. Arrange biscuits on top of the filling.<\/p>\n
\nBeat egg yolk with water in a small bowl. Brush mixture over the biscuits.<\/p>\n
\nBake in the preheated oven until the biscuits are golden brown and the pie filling is bubbly, 20 to 25 minutes.<\/p>\n
\nRemove from the oven and let rest for 10 minutes before serving.<\/p>\n<\/div>\n<\/div>\n\n