Biscuit-topped chicken pot pie
Chicken pot pie is such a winter comfort food. We haven’t had much in the way of winter weather this year, but that doesn’t mean I hadn’t been craving this. I had half of a roasted chicken left over from the previous Sunday night that I orifinally thought I would make into soup, but then realized that this was the way to go. To amp up the cozy, I went with a biscuit-dough top instead of puff pastry. In addition to the chicken, I used dicd potatoes, carrots, and celery, frozen peas, and onion. I was afraid I hadn’t made enough gravy, but in fact there was actually a bit too much and the top of the biscuit crust didn’t brown up as much as I wanted as a result, but it sure was delicious.