2cupsfrozen peas and carrots mixor all carrots or peas
For Brushing on Dough
1tablespooneach of sesame and poppy seedsoptional
For the Biscuit Topping
Combine flour, salt, and baking powder. Add butter and milk and combine well. The dough will be fairly wet. Sprinkle with flour and pat into disk 1 inch thick and place in fridge while making the filling for the pot pie.
Make the Chicken Pot Pie Filling
Place cubed potatoes, along with 1 teaspoon kosher salt into a medium sized stock pan and cover with cold water. Bring the water to boil and then reduce the heat to medium and simmer the potatoes until fork tender, about 15 minutes. Once cooked, drain the potatoes.
In a separate large stock pan, melt ¼ cup of butter over medium heat. Once melted, whisk in the flour and cook the roux for 1 minute.
Slowly add in ½ cup milk and ½ cup chicken stock, whisking in well to incorporate into the roux. Bring the mixture to a boil, while whisking constantly.
Once boiling, whisk in the remaining 1 cup of chicken stock and ½ cup of milk. Season with 1 teaspoon each of salt and pepper. Bring the mixture back up to a boil, whisking often. Once the mixture comes to a boil again, turn the heat to low and simmer for 5 minutes. Turn off the heat.
Stir in the cooked chicken, cooked potatoes, frozen carrots, and frozen peas and gently stir to combine.
Assemble Chicken Pot Pie
Pour the chicken and vegetable mixture into a buttered 2-quart or 9x13 casserole dish.
Remove the biscuit dough from the refrigreator and place on a floured surface. Roll out the biscuit dough to ¼ inch thick and cut into long strips. Place strips lengthwise across your dish and then width wise (a lattice pattern.)
Whisk the egg together with 1 tablespoon water and brush over dough strips. Sprinkle with seeds if using.
Bake at 350 for 30-40 minutes until dough is golden brown and filling is bubbling hot.
Storing: This chicken pot pie will last for 3-4 days in the refrigerator after baking.Prepping in Advance: You can assemble the chicken pot pie up to 3 days prior to baking, but wait to top with the biscuit topping for best results.Pot Pie Crust: Feel free to use refrigerated pie crust or puff pastry in place of homemade biscuit topping. You can also use refrigerated biscuit dough, but it is a bit harder to roll out thinly and slice for the lattice topping. Egg-Free: Instead of brushing the pastry with an egg wash, use milk or melted butter. Using Raw Carrots: If you have fresh carrots instead of frozen carrots, boil the peeled, sliced carrots with the potatoes. Starting with Raw Chicken: If not using leftover cooked chicken, place 1 pound of boneless, skinless chicken breasts into a large stock pan and cover with water. Sprinkle with 1 teaspoon each of salt and pepper. Bring to a boil and then reduce heat to a simmer and simmer for 15 minutes, or until chicken is cooked through. Allow the chicken to cool slightly and then cube or shred into bite-sized pieces.